Juicy Oven Roasted Turkey Legs Recipe

If dark meat is your favorite part of the turkey, these juicy oven roasted turkey legs are exactly what you need. They are seasoned with a simple homemade spice rub, roasted until tender, and finished with a rich pan gravy made from the flavorful drippings. This recipe is a comforting, satisfying way to enjoy turkey for a family dinner any time of year, not just during the holidays.

Six roasted turkey legs sitting in a pan gravy, covered in a spice rub.

Why You’ll Love This Recipe

These oven roasted turkey legs are perfect when you want the flavor of a roast turkey without cooking a whole bird.
The homemade seasoning blend gives the turkey deep, savory flavor with smoky paprika, garlic, onion, herbs, and a touch of heat if you choose to add red pepper flakes.
Roasting the turkey legs covered first helps keep the meat moist, while the final uncovered roast gives the skin a golden, crisp finish.
The pan gravy is made from the roasted drippings, so it captures all the flavor from the turkey, seasoning, broth, and browned bits in the pan.
This turkey legs recipe pairs beautifully with classic comfort food sides like mashed potatoes, green beans, cornbread, sweet potatoes, roasted vegetables, or any side dish that can soak up the gravy.

Chef’s Tips

For safe cooking, turkey should reach an internal temperature of 165°F near the bone. For extra tender dark meat, cooking turkey legs to about 170°F helps produce a juicy, pull-apart texture.
Pat the turkey legs very dry before adding oil or butter. Removing surface moisture helps the skin brown better in the oven.
If time allows, season the turkey legs a few hours in advance and refrigerate them. This gives the salt time to work into the meat and improves the final flavor.
Do not skip the resting time after roasting. Resting allows the juices to settle back into the meat, keeping the turkey moist instead of dry.
Leftover turkey meat can be refrigerated for up to 3 days. Use it in sandwiches, soups, salads, wraps, or casseroles.
To make this recipe gluten-free, use tamari instead of soy sauce and replace the all-purpose flour with cornstarch or a gluten-free flour blend. Always check the broth label if gluten is a concern.

White baking dish with six turkey legs nestled in a pool of gravy.

Close up of four roasted turkey legs in a cast iron skillet of dark brown gravy.

More Easy & Delicious Protein Recipes

Easy Smoked Tofu Recipe
Herb Crusted Chicken
Mock Chicken Legs
Baked Teriyaki Chicken Thighs
Air Fryer Scallops
Gluten Free Southern Fried Chicken

Juicy Oven Roasted Turkey Legs

Prep: 15 minutes

Cook: 2 hours

Total: 2 hours 15 minutes

These oven roasted turkey legs are seasoned with a savory spice rub, cooked until tender and juicy, and served with a simple pan gravy made from the drippings.

Cheryl Malik

4 servings

Ingredients

4 turkey legs drumsticks or drumstick and thigh portions, not smoked
2 tablespoons olive oil or melted butter
1 teaspoon kosher salt plus more to taste
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme or rosemary or sage
½ teaspoon black pepper
½ teaspoon crushed red pepper flakes optional
½ cup chicken broth or turkey stock
2 tablespoons soy sauce or Worcestershire sauce

Gravy

pan drippings and juices from the roasted turkey legs
2 tablespoons butter or skimmed turkey fat from the pan
2 tablespoons all-purpose flour
1 ½ cups chicken broth or turkey broth, warm

Instructions

Pat the turkey legs very dry with paper towels. Rub them all over with olive oil or melted butter so the seasoning sticks and the skin browns well.
In a small bowl, combine the salt, smoked paprika, garlic powder, onion powder, thyme, black pepper, and crushed red pepper flakes. Rub the spice mixture evenly over the turkey legs, working some under the skin when possible.
Optional: Cover and refrigerate the seasoned turkey legs for 2 to 8 hours for deeper flavor and more tender meat.
Preheat the oven to 325°F. Place the turkey legs in a baking dish or roasting pan. Pour the broth and soy sauce into the bottom of the pan, not directly over the turkey. Cover tightly with foil and roast for 1 ½ hours.
Remove the foil and spoon some of the pan juices over the turkey legs. Increase the oven temperature to 425°F. Roast uncovered for 20 to 25 minutes, or until the skin is golden and the internal temperature near the bone reaches 170°F to 175°F.
Transfer the turkey legs to a plate, tent loosely with foil, and let them rest for 10 to 15 minutes before serving. Prepare the gravy while the turkey rests.

Make the Gravy

After removing the turkey legs, place the roasting pan over medium heat on the stovetop. If you used a glass baking dish, transfer the drippings to a stainless steel or cast iron pan first.
Add the butter, or use about 2 tablespoons of rendered turkey fat if there is enough in the pan. Stir to loosen the browned bits from the bottom.
Sprinkle in the flour and whisk constantly for 1 to 2 minutes, scraping the pan as you go, until the mixture looks golden and smells lightly nutty.
Slowly pour in about ½ cup of warm broth while whisking. Continue adding the remaining broth a little at a time, whisking until the gravy is smooth. Simmer for 3 to 5 minutes, scraping up any remaining browned bits.
Taste and adjust with salt and pepper before serving with the roasted turkey legs.

Notes

If the pan drippings are mild, you can add a small amount of soy sauce, Dijon mustard, or herbs to the gravy for more flavor. For extra richness, whisk in a splash of cream or another tablespoon of butter just before serving.

Nutrition Information

Calories: 1121kcal
| Protein: 135g
| Fat: 59g
| Total Carbs: 6g

The number of servings is approximate and depends on portion size.

Nutritional values are general guidelines for 1 serving using the listed ingredients and do not include optional ingredients. Actual values may vary based on ingredient brands and preparation.