Name: Roasted Turkey Legs with Vegetables Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 2 turkey legs with thighs, bone-in skin-on (approximately 2 lbs. each); 1 tablespoon vegetable oil; 1 tablespoon brown sugar; 1/4 cup balsamic vinegar; 1/2 tablespoon Worcestershire sauce (optional); 2 tablespoons paprika; 1 tablespoon salt; 1 teaspoon ground black pepper; Half medium onion, cut into 1/2-inch wide slices; 2 to 3 medium carrots, sliced into 1/2-inch pieces; 1 cup celery, sliced into 1/2-inch pieces; 10 baby potatoes, halved

Jump to Recipe· 4.8 from 66 reviews

If you’re craving a hearty, comforting meal that’s bursting with flavor and simplicity, this Roasted Turkey Legs with Vegetables Recipe is exactly what you need. I absolutely love how the tender turkey legs pair with perfectly roasted veggies, soaking up all those yummy juices. It’s one of those recipes that feels fancy but comes together with very little fuss—trust me, you’ll want to make it again and again!

💚

Why You’ll Love This Recipe

Rich, Deep Flavor: The marinade with paprika, brown sugar, and balsamic vinegar gives the turkey legs a beautiful, caramelized taste that’s incredibly satisfying.
All-in-One Meal: Roasting the vegetables right underneath the turkey lets them soak up all those savory drippings, which means your sides taste just as good as the main.
Hands-Off Cooking: Once everything’s in the oven, you can kick back, relax, and let the magic happen—no constant checking or flipping.
Crowd-Pleaser: Whether it’s a family dinner or a casual get-together, everyone goes crazy for this juicy, flavorful dish.

A white plate holds a large, crispy roasted chicken leg with a dark golden brown skin, positioned on the left side. On the right side, there is a mix of roasted vegetables including halved small round potatoes in purple and yellow shades, chunky orange carrot pieces, and small green celery stalks, all with a lightly browned texture. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Roasted Turkey Legs with Vegetables, Turkey legs recipe, roasted turkey meal, easy turkey dinner, hearty vegetable roast

Ingredients You’ll Need

Each ingredient here is simple and familiar, working together perfectly for that classic roasted flavor everyone loves. I always recommend grabbing fresh veggies and good-quality turkey legs for the best result.

Flat lay of two raw turkey legs with thighs, bone-in and skin-on, with visible texture and fresh pinkish skin; a small white bowl of golden vegetable oil; a small white bowl of light brown granulated brown sugar; a small white bowl of dark glossy balsamic vinegar; a small white bowl of deep reddish paprika powder; a small white bowl of coarse white salt crystals; a small white bowl of ground black pepper; half a medium yellow onion, cut into clean half-inch wide slices showing layers; two to three fresh orange carrots sliced into half-inch pieces; a small white bowl filled with fresh green celery slices; ten small baby potatoes, naturally halved with creamy white flesh and light brown skin, all arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 - Roasted Turkey Legs with Vegetables, Turkey legs recipe, roasted turkey meal, easy turkey dinner, hearty vegetable roast

Turkey legs with thighs: Bone-in and skin-on is key for juicy, flavorful meat and crispy skin.
Vegetable oil: Helps the marinade cling to the turkey and ensures even browning.
Brown sugar: Adds subtle sweetness that balances the tang from vinegar and spices.
Balsamic vinegar: Deepens flavor and tenderizes the meat beautifully.
Worcestershire sauce: Optional but I love the umami boost it gives.
Paprika: Smoky and sweet, it packs a flavorful punch without heat.
Salt: Essential for seasoning and bringing out all the flavors.
Ground black pepper: Adds just the right amount of warmth and spice.
Onion: Sliced into half-inch pieces, it roasts down to sweet, tender bites.
Carrots: Their natural sweetness really shines when roasted with the turkey.
Celery: Adds a subtle savory crunch and balances the mix.
Baby potatoes: Halved for faster roasting and soaking up all those juices.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to switch things up sometimes with this Roasted Turkey Legs with Vegetables Recipe, depending on what’s in season or what flavors I’m craving. It’s great to tweak and make it your own.

Spicy Kick: I once added a pinch of cayenne to the paprika mix—my family loved the subtle heat without overpowering the dish.
Herb Boost: Adding fresh rosemary or thyme to the veggies before roasting gives the whole meal an aromatic twist.
Root Veggies Swap: Try swapping potatoes with sweet potatoes or adding parsnips for a sweeter, earthier note.
Gluten-Free Version: This recipe is naturally gluten-free, but just double-check your Worcestershire sauce to ensure it fits your dietary needs.

How to Make Roasted Turkey Legs with Vegetables Recipe

Step 1: Marinate for Maximum Flavor

Start by combining your turkey legs with vegetable oil, brown sugar, balsamic vinegar, Worcestershire sauce, paprika, salt, and pepper in a large bowl or ziplock bag. I like using a bag because it evenly coats every inch of the turkey. Press out the air, seal it, and toss to make sure the marinade covers all sides. Refrigerate for at least an hour—though I discovered the longer you wait (up to overnight), the more deeply flavorful the meat becomes.

Step 2: Assemble the Roasting Pan

Arrange your onions, carrots, celery, and baby potatoes on the bottom of a large roasting pan. The veggies act like a flavorful rack, elevating the turkey legs and catching drippings. Place a roasting rack on top of the vegetables, then set the marinated turkey legs on the rack. Don’t forget to drizzle any leftover marinade onto the veggies—this is key for infusing them with flavor!

Step 3: Roast Until Golden and Juicy

Preheat your oven to 375°F and pop the roasting pan in. Bake for about 1 to 1.5 hours, depending on the size of your turkey legs. I like to use a meat thermometer here—aim for an internal temperature of 165°F to ensure they’re safe and perfectly cooked. You’ll notice the skin turn a gorgeous golden-brown and the veggies getting tender and caramelized.

Step 4: Optional Broil for Crispy Skin

If you’re like me and crave that extra crispy skin, turn on the broiler for 3-4 minutes at the end. Watch closely so it doesn’t burn—it can go from perfect to charred in seconds! This step gives the turkey a beautiful crunch that’ll make everyone ask for seconds.

Step 5: Serve and Enjoy

Serve the turkey legs right on top of those roasted vegetables. Drizzle everything with the pan juices—it’s like nature’s gravy. If you want, you can whisk up a simple two-ingredient turkey gravy with the drippings for a touch more sass. My family goes absolutely nuts over this—it’s hearty, satisfying, and bursting with flavor.

👨‍🍳

Pro Tips for Making Roasted Turkey Legs with Vegetables Recipe

Use a Meat Thermometer: I used to guess cooking times, but a thermometer ensures juicy, perfectly cooked turkey without any risk of dryness.
Marinate Longer: I learned that letting the turkey sit overnight amps up flavors and makes the meat incredibly tender.
Don’t Skip the Rack: Elevating turkey keeps the skin crispy and lets juices drip into the vegetables for better roasting.
Watch the Broiler Closely: It’s easy to go from golden to burnt, so stay nearby during broiling to get that perfect crispy skin.

How to Serve Roasted Turkey Legs with Vegetables Recipe

The image shows two roasted turkey legs with golden-brown, shiny, and slightly crispy skin, placed on a metal rack inside a roasting pan. Underneath the rack, there is a layer of roasted vegetables including small round potatoes in shades of light yellow, red, and purple, along with carrot slices and chunks of onions. The roasting pan has a slightly used, aged look with some dark spots and juices collected at the bottom. The background surface is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Roasted Turkey Legs with Vegetables, Turkey legs recipe, roasted turkey meal, easy turkey dinner, hearty vegetable roast

Garnishes

I love sprinkling freshly chopped parsley or thyme on top before serving—it adds a fresh color pop and a subtle herbaceous note that balances the rich turkey. A little squeeze of lemon juice over the turkey before digging in also brightens the flavors beautifully.

Side Dishes

While the roasted veggies make a complete meal, sometimes I add a green salad with a tangy vinaigrette or steamed green beans to add freshness and contrast. Creamy mashed potatoes or buttery dinner rolls also pair wonderfully if you want extra comfort on your plate.

Creative Ways to Present

For special occasions, I like to serve the turkey legs on a large wooden board surrounded by the roasted veggies, garnished with herbs and lemon wedges. It creates an inviting, rustic look that’s perfect for sharing and makes everyone feel at home.

Make Ahead and Storage

Storing Leftovers

After dinner, I let any leftovers cool completely, then store the turkey legs and vegetables in airtight containers in the refrigerator. They stay tasty for up to 3-4 days—great for quick lunches or easy dinners during the week.

Freezing

You can freeze leftover turkey legs by placing them in freezer-safe bags or containers. The veggies freeze well too, though potatoes can become a bit watery. Thaw overnight in the fridge before reheating for the best texture and flavor.

Reheating

I reheat leftovers gently in a 325°F oven covered with foil to prevent drying out—about 20-30 minutes should do it. This method helps keep the turkey moist and the veggies tender without drying or overcooking.

FAQs

Can I use turkey drumsticks instead of legs with thighs for this recipe?

Absolutely! Turkey drumsticks work perfectly in this recipe. Just keep in mind that if the pieces are smaller, they may cook a bit faster; always check that the internal temperature hits 165°F for safety.
Do I have to marinate the turkey legs overnight?

Marinating overnight yields the best flavor and tenderness, but if you’re short on time, even 1 hour in the fridge will give you tasty results. Just try not to skip the marinade step completely.
Can I make this recipe in an Instant Pot or slow cooker instead of roasting?

You can, but roasting gives the turkey skin that crispiness and the veggies a beautiful caramelized finish that pressure cooking or slow cooking won’t provide. If you use those methods, consider finishing under the broiler for crispy skin.
How do I make a simple gravy from the pan drippings?

After roasting, pour the pan drippings into a small saucepan. Warm gently and whisk in a little cornstarch slurry (cornstarch mixed with cold water) to thicken. Season to taste, and you have a quick, flavorful gravy ready to pour over your turkey and veggies.

Final Thoughts

This Roasted Turkey Legs with Vegetables Recipe holds a special place in my kitchen because it’s reliably delicious, easy to prepare, and perfect for any occasion. Whether I’m cooking for my family on a cozy weekend or impressing friends, it always hits the mark. I can’t wait for you to try it and discover how the simple magic of roasting can turn basic ingredients into a meal everyone raves about. Give it a shot, and you’ll soon see why it’s one of my absolute favorites!