Description
This Roasted Turkey Legs with Vegetables recipe features succulent bone-in, skin-on turkey legs marinated in a flavorful blend of vegetable oil, brown sugar, balsamic vinegar, Worcestershire sauce, and spices. The turkey is roasted over a bed of fresh onions, carrots, celery, and baby potatoes, creating a deliciously tender main dish with perfectly roasted vegetables. An optional broil step crisps the skin to golden perfection, making this a comforting and impressive meal perfect for family dinners or special occasions.
Ingredients
Units
Scale
Turkey Legs and Marinade
- 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
Vegetables
- 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
Instructions
- Marinate the turkey: In a large bowl or ziplock bag, combine the turkey legs with vegetable oil, brown sugar, balsamic vinegar, Worcestershire sauce, paprika, salt, and black pepper. Toss the turkey thoroughly to coat it in the marinade. If using a ziplock bag, press the air out, seal tightly, and press the marinade evenly around the turkey. Refrigerate and let marinate for at least one hour, or longer for more flavor.
- Assemble the roasting pan: Arrange the onion slices, carrot pieces, celery, and halved baby potatoes evenly across a large roasting pan. Place a roasting rack on top of the vegetables and lay the marinated turkey legs on the rack. Drizzle any remaining marinade over the vegetables to enhance flavor.
- Bake the turkey legs: Preheat the oven to 375°F (190°C). Place the roasting pan in the oven and bake the turkey legs for 1 to 1.5 hours, depending on their size. Bake until the turkey reaches an internal temperature of 165°F (74°C) and the skin is golden brown.
- Broil the turkey legs (optional): To achieve extra crispy skin, switch the oven to broil on high. Broil the turkey legs for 3 to 4 minutes, watching carefully to prevent burning. This step enhances the texture and appearance of the skin.
- Serve: Remove the turkey legs and vegetables from the oven. Serve the turkey legs atop the roasted vegetables and drizzle with the pan juices. Optionally, use the pan drippings to create a simple two-ingredient turkey gravy to pour over the dish.
Notes
- Marinating longer than one hour will deepen the flavor and tenderness of the turkey legs.
- Use a meat thermometer to ensure the turkey legs reach a safe internal temperature of 165°F.
- Broiling is optional but recommended for crispy skin; watch carefully to avoid burning.
- The pan drippings make a flavorful base for an easy gravy if desired.
- Substitute baby potatoes with regular potatoes cut into bite-sized pieces if unavailable.
- Vegetables can be varied according to preference, such as adding parsnips or sweet potatoes.
Nutrition
- Serving Size: 1 turkey leg with vegetables (approximately 1/6th of total)
- Calories: 550
- Sugar: 6g
- Sodium: 1000mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 150mg
