Roasted Turkey Legs Herbs (Print version)
Juicy turkey legs roasted with fresh herbs and garlic, delivering crisp skin and aromatic flavors.
# What you'll need:
→ Turkey
01 - 4 turkey legs (10.5-12 oz each)
→ Herb Marinade
02 - 3 tbsp olive oil
03 - 2 tbsp fresh rosemary, finely chopped
04 - 2 tbsp fresh thyme, finely chopped
05 - 1 tbsp fresh sage, finely chopped
06 - 4 garlic cloves, minced
07 - Zest of 1 lemon
08 - 1 tsp smoked paprika
09 - 1 tsp salt
10 - ½ tsp freshly ground black pepper
11 - Juice of ½ lemon
→ Optional Garnish
12 - Fresh herbs (rosemary, thyme, or sage)
13 - Lemon wedges
# How to make it:
01 - Preheat the oven to 375°F.
02 - Pat turkey legs dry with paper towels and arrange in a large roasting dish.
03 - Combine olive oil, rosemary, thyme, sage, garlic, lemon zest, smoked paprika, salt, pepper, and lemon juice in a bowl.
04 - Rub the marinade thoroughly over the turkey legs to coat evenly.
05 - Allow turkey legs to marinate for at least 15 minutes or refrigerate covered for up to 4 hours for enhanced flavor.
06 - Place the roasting dish in the oven and roast for 1 hour 30 minutes, turning turkey legs once halfway through and basting with pan juices every 30 minutes until skin is golden and internal temperature reaches 165°F.
07 - Remove from oven and let rest for 10 minutes before serving garnished with fresh herbs and lemon wedges if desired.
# Expert suggestions:
01 -
- Crispy, caramelized skin paired with juicy, tender meat that stays moist no matter what
- A handful of fresh herbs transform something so simple into something that tastes like you spent all day in the kitchen
- Naturally gluten-free and dairy-free, so it works for almost any table
02 -
- Dry your turkey legs thoroughly before marinating. This is genuinely the secret to crispy skin that shatters when you bite into it.
- A meat thermometer is not optional. Turkey needs to hit 74°C (165°F) in the thickest part of the thigh to be safe. Trust the temperature, not your guessing.
- If you absolutely cannot find fresh herbs, you can substitute dried herbs using about one-third the amount. Dried herbs are more concentrated, so go easy. Add them when you add the other ingredients.
03 -
- A meat thermometer removes all the guessing. Buy one if you don't have it. This is the one kitchen tool that has genuinely changed how confidently I cook poultry.
- Basting every 30 minutes is what separates juicy turkey legs from ones that disappoint. Set a timer so you don't forget.
- Let your turkey legs come to room temperature for about 30 minutes before roasting if you've refrigerated them in the marinade. They'll cook more evenly this way.