Roasted Turkey Legs Recipe - Allrecipes.com
Roasted Turkey Legs Recipe
  • READY IN hrs

Roasted Turkey Legs

Recipe by  

"This is a great way to have a small scale turkey dinner anytime of the year. Serve with rice, noodles, or dressing. This recipe can also be increased very easily."

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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
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  • PREP

    15 mins
  • COOK

    2 hrs
  • READY IN

    2 hrs 15 mins

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Rinse the turkey legs and pat dry.
  2. Stand the 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 legs in a roasting pan.
  3. Roast uncovered for 1 1/2 to 2 hours, until the legs are golden brown and the internal temperature is 180 degrees F (82 degrees C) when taken with a meat thermometer. Add more water if needed while roasting, and baste occasionally with the juices or butter.
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Reviews More Reviews

Most Helpful Positive Review
Oct 27, 2008

Good basic recipe. I added a few extra steps: I brined the legs with water & salt in fridge the night before. Rinsed the turkey legs. Added onions instead of celery into the legs. Mixed butter with sage, thyme, rosemary and bit of salt/ black pepper and put that between the meat/skin. I placed the legs in the pan, and sprinkled black pepper on top of skin. Poured 1 can of chicken broth in the pan and added baby carrots in the pan on the outside (love the taste), loosely cover with foil. And baked at 400 degrees instead of 350 (since I was using a small toaster oven - not the big oven, I was afraid that it wouldn't be hot enough) for 2 hours. About 1 hr 10 later, took out the foil and basted them occassionally. 30 min before taking it out, I sucked out a lot of the broth (using the baster) and used that for the gravy. This allowed for the skin to brown and crisp up. Served with potatoes, gravy and corn. It turned out good, meat broke off the bone cleanly and the skin was nicely brown and crispy. Next time I would probably keep the foil on there a bit longer and take it out a bit earlier probably 1 45 min instead of the full 2 hrs.

 
Most Helpful Critical Review
Apr 17, 2005

This was very easy to get together! I am not a fan of celery so I used onion instead and served this with brown rice in golden mushroom sauce. Yummmm

 
Aug 20, 2008

Yum. Great, easy recipe. I'm a huge onion fan, so I sliced up a white onion and inserted the pieces into slices throughout the drumsticks. It worked really well. I roasted them for about 45 minutes covered, basting regularly, then uncovered them and turned every 20 minutes afterwards. Total time was about an hour and 45 minutes. Thanks for the post!

 
Nov 04, 2007

This is a great recipe for those who love dark meat and don't want to be bothered cooking a whole turkey! I use broth instead of water. I also then half way through the cooking time surround the turkey legs with savoury stuffing. I keep a lid on the roasting pan until the last little while as well. It keeps the meat juicier, and then I just brown it toward the end.

 
Jun 29, 2008

I could never get my turkey legs juicy and tender...and as tasty. Quick easy delicious! I also seasoned them with my own spices...GREAT!

 
Sep 20, 2010

Very EASY, Simple recipe. You can't go wrong. I have tried this recipe twice and both times, I must say, they came out DEE-LISH-US! The first time I did not have any celery so I used slivered onions instead (very tasty). But last Sunday when I did have some celery I tried it again and OMG! The flavor those stalks put out was superb! I thought that the celery would be mushy and it was not. If was soft yet still had a firm feel when eaten. I seasoned my turkey with salt, pepper, garlic powder and a little parsley (for color). My meat was tender, juicy and fell right off the bone! We had with greens (with turkey necks), mac-n-cheese and cornbread (I uploaded a pic. I had to stop eating in order to actually take the picture. LOL). I will DEFINITELY cook my turkey legs this way from now on. I've shared with friends and they too enjoyed the recipe. Reminds me of the food my grandmother would cook everyday. Thanks for sharing Keryne!!!!

 
Apr 27, 2006

This was super easy and it turned out absolutely fantastic! I did add a brush of BBQ sauce when it was done and served hot to the table. I will certainly make this again.

 
Jun 22, 2009

I love this because I can do as little or as much with it as I want depending on my moods. What I really enjoy being able to do though is throwing a bunch of veggies in around them in the covered dish while they're cooking so that I can make a soup out of the broth later. Absolutely wonderful, thank you!

 

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Nutrition

  • Calories
  • 643 kcal
  • 32%
  • Carbohydrates
  • 1.2 g
  • < 1%
  • Cholesterol
  • 239 mg
  • 80%
  • Fat
  • 36.9 g
  • 57%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 73.1 g
  • 146%
  • Sodium
  • 529 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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