If you’re craving a juicy, flavorful turkey leg that’s bursting with herbs and roasted to perfection, you’re going to want to try this Roasted Herb-Seasoned Turkey Leg Recipe. I absolutely love how the herbs and butter infuse every bite, making it a real crowd-pleaser — and trust me, once you make this, your family will go crazy for these tender, crispy-up-top turkey legs.
Why You’ll Love This Recipe
- Simple Ingredients: Uses everyday herbs and butter you probably already have in your kitchen.
- Juicy & Tender: Cooking low and slow with foil locks in moisture so the meat stays juicy.
- Perfect Crispy Skin: A quick broil at the end gives the skin that beautiful, crave-worthy crisp.
- Great for Any Occasion: Whether it’s a cozy weeknight or a special dinner, this recipe always impresses.
Ingredients You’ll Need
These ingredients come together so well because the fresh herbs brighten the rich butter, and when combined with the turkey leg, they create an herbaceous flavor that’s both comforting and elegant. Make sure to use fresh rosemary and thyme for the best aroma and taste.
- Unsalted butter: Room temperature butter spreads easily under the skin, helping the herbs stick and keeping the meat moist.
- Fresh rosemary: Adds a fragrant and earthy aroma that pairs perfectly with roasted turkey.
- Fresh thyme: Brings a subtle, slightly minty note that balances the richness.
- Kosher salt: Essential for seasoning and drawing out moisture to enhance tenderness.
- Freshly ground black pepper: Adds necessary depth and a bit of heat.
- Skin-on, bone-in turkey drumsticks: Bone-in means more flavor, and skin-on means you get that crispy, golden finish.
Variations
I like to keep it classic most of the time, but this Roasted Herb-Seasoned Turkey Leg Recipe is also your blank canvas—feel free to make it your own with some simple variations that fit your taste or dietary needs.
- Lemon zest and juice added to butter mixture: I tried this once, and it gave a refreshing citrus twist that lifted the whole dish beautifully.
- Garlic powder or roasted garlic: For a deeper, savory flavor—you could rub a few cloves under the skin with the herbs.
- Spicy kick: If you like heat, sprinkle a pinch of cayenne or smoked paprika into the herb butter for a nice punch.
- Gluten-free adjustment: This recipe is naturally gluten-free, so it’s perfect for those watching gluten without needing changes.
How to Make Roasted Herb-Seasoned Turkey Leg Recipe
Step 1: Prepare the Herb Butter Blend
Start by preheating your oven to 325°F. While it’s warming up, mix the softened butter with fresh chopped rosemary, thyme, kosher salt, and freshly ground pepper in a small bowl. I love this step because that herb butter smells incredible and sets the stage for amazing flavor.
Step 2: Coat and Season the Turkey Legs
Pat your turkey legs dry with paper towels—that’s key for crisp skin later. Then, take your hands and rub that herb butter generously all over the turkey legs, making sure to get some under the skin. This step took me a while to perfect because getting under the skin without tearing it is tricky, but once you get the hang of it, it’s so worth it!
Step 3: Wrap and Roast Low & Slow
Wrap each turkey leg tightly in foil and place them on a wire rack set in a baking sheet—this keeps the legs evenly exposed to heat while steaming inside the foil. Roast in the oven until an instant-read thermometer hits 165°F in the thickest part of the leg. This usually takes about 2 hours, so it’s perfect if you want to get other things ready while it cooks.
Step 4: Crisp the Skin Under the Broiler
Once the turkey legs are cooked, unwrap them and switch your oven to broil. Place the legs under the broiler for 8 to 10 minutes, watching closely. This makes the skin beautifully crispy and golden brown—the part I absolutely love! Don’t walk away at this moment, though; it goes from perfect to burnt fast.
Step 5: Rest and Serve
After broiling, let the turkey legs rest for at least 10 minutes before serving. This step helps the juices redistribute, keeping the meat moist and tender when you cut in.
Pro Tips for Making Roasted Herb-Seasoned Turkey Leg Recipe
- Use a thermometer: When I first tried this, I didn’t use a thermometer and ended up overcooking the legs—don’t skip this, it’s your best bet for juicy meat.
- Gentle skin separation: Use your fingers or a spoon handle to gently loosen skin before buttering to avoid tearing it.
- Resting is crucial: Give your turkey legs time to rest; I’ve learned it makes a huge difference in moisture retention.
- Broiler watch: Broiling can burn quickly, so stay close and keep an eye for that perfect crispiness.
How to Serve Roasted Herb-Seasoned Turkey Leg Recipe
Garnishes
I usually finish with a sprinkle of fresh chopped parsley or thyme for a pop of color and freshness. Sometimes, a light squeeze of lemon juice on top just before serving enhances the herb flavors beautifully.
Side Dishes
My go-to sides are roasted garlic mashed potatoes and a simple green bean almondine. If I’m feeling a bit fancy, I add a wild rice pilaf or a crisp garden salad to balance out the richness of the turkey legs.
Creative Ways to Present
For special occasions, I like to arrange the turkey legs on a large platter surrounded by fresh herb sprigs, lemon wedges, and roasted root vegetables. It makes for a beautiful centerpiece that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
After the turkey legs cool down, I wrap each one tightly in foil and store them in an airtight container in the fridge. They keep well for up to 4 days — perfect for quick lunches or dinners when you’re short on time.
Freezing
I’ve frozen leftover turkey legs, wrapped tightly in foil and then placed in freezer bags. They thaw beautifully in the fridge overnight and keep their juiciness, which is a lifesaver for meal prep.
Reheating
To reheat, I remove the foil and warm the turkey legs in a 325°F oven for 15–20 minutes until heated through. If you want to crisp the skin again, I pop under the broiler for a minute or two, watching carefully.
FAQs
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Can I use frozen turkey legs for this recipe?
Yes! Just be sure to fully thaw your turkey legs in the refrigerator before preparing. This ensures even cooking and proper browning during roasting and broiling.
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What if I don’t have fresh herbs on hand?
Fresh herbs really elevate the flavor, but if you only have dried, use about one-third the amount since dried herbs are more concentrated. Mix them into the butter the same way.
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Is it necessary to wrap the turkey legs in foil?
Wrapping in foil helps keep the turkey moist by trapping steam during roasting. Without it, the legs might dry out, especially over the long cooking time at 325°F.
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How do I know when the turkey legs are done?
The best way is using an instant-read thermometer. The meat is safe and juicy at 165°F internal temperature, measured at the thickest part near the bone.
Final Thoughts
This Roasted Herb-Seasoned Turkey Leg Recipe has become one of my favorites because it’s straightforward, dependable, and always delivers mouthwatering flavor. I remember the first time I made it—my family couldn’t stop talking about how juicy and tender the legs were, with that perfect herby, buttery crust. I really hope you give it a try and make it your own because it’s definitely a recipe you’ll want to come back to again and again.
Print
Roasted Herb-Seasoned Turkey Leg Recipe
- Prep Time: 10 mins
- Cook Time: 2 hrs 10 mins
- Total Time: 2 hrs 20 mins
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This roasted turkey leg recipe features succulent, tender turkey drumsticks infused with a fragrant herb butter of rosemary and thyme. Slow-roasted at a low temperature before broiling, the turkey achieves juicy meat beneath a crispy, golden skin. Perfect for a comforting family dinner or special occasion, this straightforward recipe highlights classic flavors with minimal effort.
Ingredients
Herb Butter Mixture
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 Tbsp. chopped fresh rosemary
- 1 Tbsp. chopped fresh thyme
- 2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
Turkey
- 4 skin-on, bone-in turkey drumsticks (10 to 12 oz. each)
Instructions
- Prepare Herb Butter: In a small bowl, combine the room temperature unsalted butter with chopped fresh rosemary, thyme, kosher salt, and freshly ground black pepper, mixing thoroughly to create a flavorful herb butter.
- Coat Turkey Legs: Pat the turkey legs dry with paper towels. Generously coat each leg with the prepared herb butter mixture, using your hands to rub some of the mixture underneath the skin to infuse flavor deeply into the meat.
- Wrap and Arrange: Wrap each butter-coated turkey leg individually in aluminum foil. Place the wrapped legs on a wire rack set inside a baking sheet, or alternatively, arrange them in a large baking dish and tightly cover the top of the dish with foil to retain moisture during roasting.
- Roast Turkey Legs: Preheat your oven to 325°F (163°C). Bake the turkey legs in the oven until an instant-read thermometer inserted into the thickest part of the meat registers 165°F (74°C), approximately 2 hours. This slow roasting ensures the meat becomes tender and juicy.
- Broil for Crispy Skin: Carefully unwrap the turkey legs or remove the foil covering from the baking dish. Set your oven broiler to high. Place the turkey legs under the broiler and broil, watching closely to prevent burning, until the skin turns crispy and golden brown, about 8 to 10 minutes.
- Rest and Serve: Remove the turkey legs from the oven and let them rest for at least 10 minutes. Resting allows the juices to redistribute throughout the meat, enhancing tenderness. Serve warm and enjoy your perfectly roasted turkey legs.
Notes
- For best results, use an instant-read thermometer to check for doneness to avoid overcooking.
- Wrapping turkey legs in foil during roasting helps retain moisture and ensures tender meat.
- If fresh rosemary and thyme are unavailable, dried herbs can be used at half the quantity, but fresh herbs provide the best flavor.
- The broiling step is essential to achieve crispy skin; do not skip this step.
- Leftover turkey legs can be refrigerated for up to 3 days and reheated gently to preserve moisture.
Nutrition
- Serving Size: 1 turkey leg (approx. 10-12 oz)
- Calories: 450 kcal
- Sugar: 0.1 g
- Sodium: 700 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 135 mg
