Roasted Turkey Legs

Roasting a few turkey legs is a great way to have a small-scale Thanksgiving dinner. You don't need to worry about cooking a whole roasted turkey from scratch, and this recipe can be easily doubled to serve more people.

Print Recipe

Prep Time 15

Cook Time 1 30

Total Time 1 45

Course lunch/dinner

Cuisine American

Servings 3 people

Calories 2233.6 kcal

Equipment

1 Roasting pan A sturdy pan large enough to accommodate the turkey legs.
1 Chef's knife For creating pockets in the turkey legs.
1 Meat Thermometer Essential for accurate temperature readings and food safety.
1 Cutting Board For preparing celery and carving.
1 Basting Spoon or Brush For applying pan juices or melted butter during roasting.

Ingredients

Main

3 stalks celery stalks cut in thirds
3 turkey legs
6 tablespoons butter
salt to taste
½ cup water or as needed

Instructions

Gather all ingredients. Dotdash Meredith Food Studios
Preheat the oven to 350 degrees F (175 degrees C). Rinse turkey legs and pat dry.
Stand turkey legs upright (as if the turkey were standing). Press a knife downward into the deep tissue, creating 2 or 3 long pockets. Press a piece of celery into each opening. Pull back the skin on the legs, rub with butter, and season with a little salt. Put the skin back into place, rub with more butter, and season lightly with salt. Lay the turkey legs in a roasting pan. Pour in water. Dotdash Meredith Food Studios
Roast uncovered until the legs are golden brown and the internal temperature is 180 degrees F (82 degrees C) when taken with a meat thermometer, about 1 ½ to 2 hours. Add more water if needed while roasting, and baste occasionally with the juices or melted butter. Dotdash Meredith Food Studios

Notes

1. Achieving crispy skin is paramount; ensure turkey legs are thoroughly patted dry before seasoning. A dry surface allows for better browning and a crispier finish. 2. Consider compounding the butter with finely chopped fresh herbs like rosemary and thyme before rubbing it under and over the skin for an aromatic boost. 3. While basting, add warm stock instead of just water to the pan for richer pan juices, which can then be reduced for a simple gravy. 4. Overcooking can lead to dry meat, so always rely on an accurate meat thermometer to reach the target internal temperature of 180°F (82°C). 5. Allowing the turkey legs to rest for 10-15 minutes after roasting is crucial; this allows the juices to redistribute, resulting in more tender and flavorful meat.