Description
Savor the rich flavors of juicy roasted turkey legs with perfectly crispy skin. This recipe uses a high-temperature roasting method for tender, flavorful meat complemented by a simple, savory seasoning blend of garlic, thyme, and paprika. Ideal for a hearty meal, these turkey legs are easy to prepare and guarantee a delicious result every time.
Ingredients
Scale
Turkey Legs
- 4 turkey legs (medium-sized, bone-in, skin-on, about 10 ounces each)
Seasoning & Butter
- 1/4 cup butter (melted)
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
Other
- Avocado oil spray
Instructions
- Preheat and Prepare: Preheat your oven to 450°F (232°C). Line a roasting pan or rimmed baking sheet with foil for easy cleanup. Fit it with a rack and spray the rack with avocado oil spray to prevent sticking.
- Season the Turkey: Pat the turkey legs dry thoroughly with paper towels to remove any excess moisture for better browning. Brush the turkey all over with melted butter, then rub evenly with the seasoning mix made from sea salt, black pepper, garlic powder, dried thyme, and paprika. Place the turkey legs on the prepared roasting rack and lightly spray them with avocado oil.
- Initial Roasting: Place the roasting pan in the preheated oven and roast uncovered for 20 minutes. This high heat helps to achieve beautifully browned and crispy skin on the turkey legs.
- Continue Roasting: After 20 minutes, loosely cover the turkey legs with foil to prevent scorching of the top. Continue roasting for about 30 more minutes or until the juices run clear when pierced with a fork and an instant-read thermometer inserted without touching the bone reads 165°F (74°C).
- Rest the Meat: Remove the turkey legs from the oven and keep them covered with foil. Let them rest for 10 minutes before serving. This resting period allows the internal temperature to rise slightly and the juices to redistribute, ensuring moist and tender meat.
Notes
- Roasting at a high temperature ensures the skin becomes crisp while keeping the meat juicy and tender.
- Using a rack elevates the turkey legs, allowing heat to circulate evenly for better cooking and browning.
- Resting the meat after roasting is crucial to let juices settle and prevent dryness when slicing or biting into the turkey legs.
Nutrition
- Serving Size: 1 turkey leg (approx. 10 ounces)
- Calories: 432 kcal
- Sugar: 0 g
- Sodium: 555 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 56 g
- Cholesterol: 160 mg
