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Craving the best part of the bird without roasting a whole turkey? These easy Roasted Turkey Legs have golden, crispy skin, juicy dark meat and all the flavor of a traditional roast turkey without having to cook the whole bird! They’re simply seasoned, baked in the oven and finished with an optional maple butter glaze that’s just a little sweet and completely irresistible.
Table of Contents
- Kellie’s Note Never Skip Leg Day
- Why You’ll Love My Roasted Turkey Legs
- Ingredients for Roasted Turkey Legs
- Turkey Legs vs. Turkey Drumsticks
- How to Make Roasted Turkey Legs
- How Long to Cook Turkey Legs in the Oven
- Kellie’s Tips for Juicy, Crispy Turkey Legs
- Easy Flavor Variations
- How to Store and Reheat Roasted Turkey Legs
- What To Serve With Turkey Legs
- More Sides for Turkey Legs
- More Easy Turkey Recipes
- Roasted Turkey Legs Recipe
Kellie’s Note
Never Skip Leg Day
I love making baked turkey legs for smaller Thanksgiving dinners, but they’re just as good for a cozy Sunday supper. They’re easy to prepare, there’s no carving involved, and everyone gets their own perfectly portioned piece of turkey. The secret is making sure the skin is very dry before roasting and checking the internal temperature so the meat turns out tender and juicy every time.
This tender turkey is cooked to perfection and falls right off the bone. So whether you’re making a batch of these bad boys for Thanksgiving or just a weeknight dinner, they’re sure to be a huge hit, especially when served with Turkey Gravy, The Best Mashed Potatoes and Homemade Cranberry Sauce.
In fact, I made them for a little football party recently and everyone wanted the recipe. I had no idea that turkey legs would be a bigger hit at the party than my baked buffalo wings ever were.
Why You’ll Love My Roasted Turkey Legs
- Easier than roasting a whole turkey. No complicated carving, no oversized roasting pan and no fighting over the dark meat.
- Juicy and flavorful. Turkey drumsticks are naturally rich and delicious, especially when they’re roasted until perfectly tender.
- Crispy, golden skin. A few simple steps help the skin turn beautifully golden while keeping the meat juicy.
- Perfect for smaller gatherings. These oven roasted turkey legs are just right for a small Thanksgiving dinner or Sunday supper.
- That maple butter! A little buttery sweetness gives these turkey legs a delicious holiday-inspired finish. You can also leave it off for a more traditional savory turkey.
Ingredients for Roasted Turkey Legs
You don’t need a long list of ingredients to make flavorful, juicy turkey legs. Just a handful of pantry staples and a little butter!
- Turkey Drumsticks: Look for raw, bone-in, skin-on turkey drumsticks that are similar in size so they cook evenly. Smaller drumsticks will roast faster than large, meaty ones.
- Poultry Seasoning or BBQ Dry Rub: Use your favorite seasoning blend for the turkey. Poultry seasoning gives the legs a more traditional holiday flavor, while BBQ rub adds a smoky, savory finish. Check whether your blend contains salt before adding any extra.
- Butter: Melted butter adds richness and helps the seasoning coat the turkey.
- Pure Maple Syrup: Adds a touch of sweetness to balance the savory seasoning. Use pure maple syrup rather than pancake syrup for the best flavor.
Easy Substitutions: You can use a savory herb butter instead of maple butter or finish the turkey with your favorite BBQ glaze. For a dairy-free version, use olive oil in place of butter, although the flavor will be slightly different.
Turkey Legs vs. Turkey Drumsticks
Turkey legs and turkey drumsticks are often called the same thing, but there’s a difference!
A turkey drumstick is the lower part of the leg, while a whole turkey leg includes both the thigh and drumstick. For this recipe, I use individual turkey drumsticks with the skin and bone intact.
When shopping for turkey legs, look for:
- Raw turkey drumsticks: Not smoked or fully cooked, since those require different reheating instructions.
- Skin-on, bone-in pieces: The skin gets golden and crispy while the bone helps the meat stay flavorful.
- Similar sizes: Choose drumsticks that are close in weight so they finish roasting around the same time.
Turkey drumsticks can vary quite a bit in size, so don’t rely on cooking time alone. An instant-read thermometer is the easiest way to know when they’re ready.
How to Make Roasted Turkey Legs
Making baked turkey legs is so much easier than roasting a whole bird. With just a few simple steps, you’ll have juicy turkey with beautifully golden skin.
- Prep the turkey. Pat the drumsticks dry with paper towels. Removing excess moisture helps the skin brown and crisp in the oven.
- Season generously. Rub the seasoning all over the turkey legs, including under the skin where possible, for the best flavor.
- Arrange for roasting. Place the turkey legs on your prepared roasting pan or baking sheet, leaving a little space between each one so the heat can circulate.
- Roast until tender. Cook the turkey legs at 400˚F for 45-50 minutes brushing the legs with the maple butter after 30 minutes of cooking time. Check the thickest part of each drumstick with an instant-read thermometer, without touching the bone. Turkey is safe at 165°F, although dark meat often becomes more tender closer to 175–180°F.
- Finish and rest. Brush with any additional maple butter, then let the turkey legs rest for 10 minutes before serving.
My favorite tip: Don’t skip the resting time! It gives the juices a chance to settle before you dig in.
How Long to Cook Turkey Legs in the Oven
The cooking time for roasted turkey legs depends on their size, your oven temperature and whether you’re roasting them covered or uncovered.
Smaller turkey drumsticks will cook faster than large, meaty ones, so I recommend choosing legs that are roughly the same size.
The most reliable way to tell when turkey legs are done is to use a meat thermometer. Insert it into the thickest part of the meat without touching the bone.
Turkey legs should reach at least 165°F for food safety. Because drumsticks are dark meat with more connective tissue, I prefer them closer to 175–180°F for a more tender result.
Use the cooking times in the recipe card as a guide, and always check the actual internal temperature before serving.
Kellie’s Tips for Juicy, Crispy Turkey Legs
- Dry the skin first. Pat the turkey legs thoroughly dry before seasoning. Moisture is the enemy of crispy skin.
- Don’t crowd the pan. Give the turkey legs a little breathing room so they roast instead of steam.
- Use a meat thermometer. Turkey legs aren’t always the same size, and cooking times can vary quite a bit.
- Watch the maple glaze. Maple syrup contains sugar and can brown quickly, especially at higher temperatures. Keep an eye on the turkey during the final minutes of roasting.
- Don’t worry about a little pink near the bone. Turkey can retain a pinkish color even when fully cooked. The internal temperature is more reliable than appearance.
- Let them rest. Give the roasted turkey legs about 10 minutes before serving to keep the meat juicy.
Easy Flavor Variations
Want to change things up? These roasted turkey legs are easy to customize!
- Maple Butter Turkey Legs: My favorite for Thanksgiving! The sweet and savory combination is delicious with classic holiday side dishes.
- Garlic Herb Turkey Legs: Skip the maple syrup and use butter seasoned with fresh rosemary, thyme, garlic and a little lemon zest.
- BBQ Turkey Legs: Use your favorite BBQ dry rub and brush the legs with a little BBQ sauce toward the end of roasting for a smoky, sticky finish.
- Spicy Turkey Legs: Add a little cayenne pepper to your seasoning blend for extra heat.
If you’re using a glaze with sugar, keep an eye on the turkey toward the end of cooking so the glaze doesn’t burn.
How to Store and Reheat Roasted Turkey Legs
These baked turkey legs are great for leftovers, and the meat can be shredded for soups, sandwiches or casseroles.
- Refrigerator: Store leftover turkey legs in an airtight container in the refrigerator for up to 3–4 days.
- Freezer: Wrap cooled turkey legs tightly and place them in a freezer-safe container or bag. Freeze for up to 3 months for best quality.
- Reheat in the Oven: Place the turkey legs in a baking dish with a splash of broth. Cover with foil and warm in a 350°F oven until heated through to 165°F.
- Reheat in the Air Fryer: Reheat at 325°F, checking frequently until warmed through. Larger turkey legs will take longer.
- Thawing: Thaw frozen turkey legs overnight in the refrigerator before reheating.
For the juiciest leftovers, I like to reheat the turkey covered and uncover it briefly at the end if the skin needs a little crisping.
What To Serve With Turkey Legs
When it comes to fall favorites, there are so many incredible side dish options! You could go for the tried and true green bean casserole, or southern candied yams if you’re feeling more decadent.
Or you can keep things super simple and make these Smashed Red Potatoes! No matter what you go with, serving these tender turkey legs as your main course is sure to steal the spotlight. Don’t forget the Turkey Gravy!
More Sides for Turkey Legs
More Easy Turkey Recipes
- Dry Brine Turkey
- Smothered Turkey Wings
- Spatchcock Turkey
- Roast Cajun Turkey
- Honey Butter Roasted Turkey Breast
- Crockpot Turkey Breast
If you try these Roasted Turkey Legs, I’d love to hear how they turned out! Leave a star rating and comment below, and let me know if you went with the maple butter or made your own savory version. Your tips are always helpful for other readers, too!
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Roasted Turkey Legs Recipe
Equipment
- roasting pan
- measuring cup
- measuring spoons
Ingredients
- 4 bone-in skin-on medium turkey drumsticks, about 10 oz each
- 1/4 cup Poultry Seasoning, or BBQ Dry Rub
- 1/4 cup melted butter
- 3 tablespoons maple syrup
Instructions
- Preheat the oven. Preheat the oven to 400˚F. Prepare a rimmed baking sheet or roasting pan.
- Prepare the turkey legs. Pat the turkey drumsticks thoroughly dry with paper towels. Arrange them on the prepared pan, leaving space between each piece.
- Season the turkey. Rub the poultry seasoning or BBQ dry rub evenly over the turkey legs, including under the skin where possible.
- Prepare the maple butter. Whisk together the melted butter and maple syrup until combined.
- Roast. Roast the turkey legs at 400˚F for 30 minutes. Brush the maple butter on the turkey legs and continue to bake for an additional 15-20 minutes.
- Check for doneness. Insert an instant-read thermometer into the thickest part of a drumstick without touching the bone. The internal temperature must reach at least 165°F; dark meat often becomes more tender at 175–180°F.
- Rest and serve. Remove the turkey legs from the oven and rest for 10 minutes before serving.
Notes
- Turkey Leg Size: This recipe uses individual turkey drumsticks, not whole turkey legs with the thighs attached. Roasting time varies depending on the size of the drumsticks.
- Make Ahead: Season the turkey legs up to 24 hours ahead and refrigerate until ready to roast.
- Doneness: Turkey must reach a minimum internal temperature of 165°F. For more tender dark meat, I prefer a final temperature of approximately 175–180°F.
- Crispy Skin: Pat turkey legs dry before seasoning and avoid overcrowding the pan. If the skin needs additional browning, use a brief broil only if your pan is broiler-safe, watching carefully.
- Storage: Refrigerate cooked turkey legs in an airtight container for 3–4 days.
- Freezing: Freeze tightly wrapped turkey legs for up to 3 months for best quality.
- Reheating: Reheat covered at 350°F with a splash of broth until the internal temperature reaches 165°F.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cooking time is much longer, the legs were still bloody, still roasting? I did 20 min on 400 and 15 min on 300 not even close………….what am i doing wrong? And i mixed the poultry seasoning and bbq rub cuz i thought that’s what the recipe was saying – we’ll see how it turns out, won’t rate it til I taste them! 🙂
Hi Kelly! I’m sorry this took awhile but it really depends on how big the legs are.
Do you use 1/4 cup of poultry seasoning and 1/4 cup dry rub or is it just 1/4 cup of your dry rub?
Hi! It’s just a 1/4 cup dry rub OR poultry seasoning….not both.
Did you make the dry rub? If so, with what?
I did! You can use the Chicken Rub on my site. https://thesuburbansoapbox.com/the-best-dry-rub-for-chicken/
Do you think this recipe can be used on chicken legs (drumsticks)?
Yes! Absolutely will work on chicken legs just cook them for half the time.