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GET IT NOWIf you’re looking for a small-gathering Thanksgiving recipe for the center of your table, my turkey leg recipe is for you! These roasted turkey drumsticks turn out super juicy inside and a beautiful, crispy skin. The process is very similar to baking chicken legs, but with even more flavor. They’re perfect if dark meat is your favorite part! Plus, it’s much easier to cook turkey legs than a whole Thanksgiving turkey. Make these with me for a stress-free holiday!
Why You Need My Turkey Leg Recipe
- Flavorful, juicy meat with crispy skin – My simple blend of herbs and spices gives these roasted turkey legs incredible flavor. I’ve also got several tips and tricks to ensure a juicy inside and crisp skin—just the way we want it!
- Smaller, faster, and easier than a whole turkey – When you don’t want the hassle of cooking a whole bird, or you only have a few people coming for dinner, this turkey drumstick recipe is perfect. No need to baste, no need to thaw, and it’s just the right size for a smaller crowd.
- Dark meat lover’s dream – If you have multiple family members who love bone-in, skin-on dark meat (it’s 3 out of 4 in my family!), you don’t have to fight over it anymore! Everyone gets their own.
Ingredients & Substitutions
Here I explain the best ingredients for my roasted turkey leg recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Turkey Legs – Mine were around 12 ounces each. Other sizes will work, but you’ll need to adjust the baking time. If you have turkey leg quarters (with thighs and drumsticks attached), you can cook those in a similar way, just allow extra time.
- Olive Oil – Avocado oil works, too. Melted butter can also work, but it will cause the skin to brown more quickly, so you’ll need to tent the top with foil once it’s golden.
- Seasonings – I used smoked paprika, garlic powder, dried rosemary, sage, and thyme, salt, and pepper. I’ve also made this turkey leg recipe using my poultry seasoning or Italian seasoning instead of the dried herbs. If you like a kick, replace all the spices with my Cajun seasoning.
How To Cook Turkey Legs
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season. Pat the turkey drumsticks dry with paper towels. Place them on an oven-safe rack over a baking sheet (this is the set I use these days — photos below are what I used to use and it would stick a lot more). Brush them with oil on all sides, then season with spices on all sides.
- Roast until crispy. Bake turkey legs in the oven, until the skin is crispy and the inside is cooked through (see my tips below).
- Let them rest. This will let the juices settle, so they stay juicy!
My Recipe Tips
- Dry the skin very well. This is the key to get the skin get nice and crispy!
- Want to make seasoning faster and easier? Mix the spices together in a small bowl first. This isn’t required and I didn’t, but it’s faster to season evenly this way.
- Can you make this without a rack? Yes, you can roast turkey legs right on a sheet pan. But, I find you get crispier skin and more even cooking with the rack method. This is the set I use and love, but a roasting pan with a rack would work, or you can even pile large onion pieces in a baking dish to act like a rack.
- Want more flavor and juiciness? Try adding some compound butter under the skin (like I do with my spatchcock turkey). Just run your hand under the skin to separate it from the meat, place butter underneath, and press over the skin to spread it out. I still recommend seasoning over the skin, but use less salt.
- Use a meat thermometer, with the right target temperature. The cooking time can vary depending on the size of your turkey drumsticks, so measuring the temp is the best way to know they’re done. Poultry is safe at 165 degrees F, but I highly recommend 170 degrees F for this recipe. That’s when dark meat becomes extra juicy! I love this probe thermometer—you just set it, stick it in the thickest part of the leg, and it beeps when ready. An instant-read thermometer works as well, though.
- If the skin browns too quickly before the inside is done, tent loosely with foil. This will prevent the turkey legs from over-browning while they finish roasting. Don’t wrap the foil too tightly, though, or the skin will steam and lose its crispness.
Serving Ideas
Baked turkey legs go with all the usual sides you’d serve with a whole turkey, but since you’re probably making these for a small holiday dinner, here are my favorites that aren’t huge:
- Cranberry Sauce – No Thanksgiving feast is complete without it!
- Vegetables – Try my garlicky roasted green beans, creamed spinach, or balsamic brussels sprouts for an easy side dish. If you must have a green bean casserole, just cut my healthy green bean casserole recipe in half.
- Starches – My sweet potato casserole is medium-sized, or for a lighter option, my creamy cauliflower mashed potatoes aren’t too big, either. You can also make a small batch of air fried potatoes to free up your oven and stovetop.
- Salads – Turkey legs pair perfectly with my Thanksgiving salad, winter salad, or butternut squash salad.
Turkey Leg Recipe (Easy, Juicy & Crispy)
My roasted turkey leg recipe will show you how to cook juicy turkey drumsticks with crispy skin. Perfect for small Thanksgiving gatherings!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 425 degrees F (218 degrees C). Line a rimmed baking sheet with foil and place an oven-safe rack on top. (You can also roast turkey legs directly on the baking sheet, but the rack setup has better air flow for more even cooking. I use this set with a rack that fits perfectly into the sheet pan.)
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Pat the turkey drumsticks dry with paper towels, which will help them get crispy. Arrange them on the rack.
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Brush the turkey with olive oil on all sides. Season all sides with smoked paprika, garlic powder, rosemary, thyme, sage, salt, and pepper.
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Roast turkey legs in the oven for 45-50 minutes. Check on them at 30 and 40 minutes – if they get too dark, tent the top with foil and continue roasting.
The final internal temperature measured with a meat thermometer should reach at least 170 degrees F (77 degrees C). (For juicier meat, aim for over 170 degrees F rather than 165, as this makes the collagen in dark meat break down for a more tender result, but anything over 165 degrees F is safe.)
Roasting time is based on 12-ounce drumsticks, so may take more or less time if yours are much larger or smaller – a meat thermometer works best.
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Remove from the oven (do not remove the foil) and let the turkey drumsticks rest for 5-10 minutes before serving.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 drumstick (~1/2 pound of meat)
- Tips: Check out my recipe tips to help you get extra crispy skin and juicy meat. I’ve also got options if you don’t have a sheet pan with rack, ways to add more flavor, and how to prevent burning.
- Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days. You can reheat them, or shred them for my turkey salad or turkey soup!
- Reheat: I recommend the oven or air fryer to crisp up the skin again.
- Freeze: You can freeze this turkey leg recipe for up to 3 months. Thaw in the fridge overnight before reheating.
📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Turkey Leg Recipe
21 Comments
Christopher
0Thank you!! 😊
Donna
0Happy Thanksgiving! This is the first time I baked Turkey Drums and my small family voted this what we should have every Thanksgiving! I followed the instructions exactly as presented. Thank you, thank you, thank you!
Maya | Wholesome Yum
0Thank you so much, Donna! I’m glad your family loved these. Happy Thanksgiving!
Karon
0Perfect!
Maya | Wholesome Yum
0Thanks, Karon!
Sarah
0What a wonderful, flavorful and simple way to prepare turkey legs! This is the first time I made them and the guidance here was tiptop! Next time I will pay closer attention to the meat temperature. I think the higher temp is important to get the ideal results. Thank you!!
toni graeme
0I saw a gravy recipe and was going to go back to it to write it down but it has disappeared! Do you know where I can find it now?
Maya | Wholesome Yum
0Hi Toni, You can simmer the turkey leg drippings with butter, and either cornstarch or arrowroot powder, or otherwise I also have a starch-free gravy here.
Nancy
0I made these turkey legs for Thanksgiving, and they were a huge hit with my family. They were juicy and very flavorable. It definitely beats waiting hours for a whole turkey. My family wants the turkey legs every Thanksgiving. Thank you for such a wonderful recipe.
dinny
0Poor instruction, baking time & temp missing.
Maya | Wholesome Yum
0Hi Dinny, They are not missing, you must have missed the instructions. Please read the recipe card above and all that info is there.
Cherie
0I bought your package deal of almond flour etc. Never baked with those types of flour or sweeteners. i tried your waffle recipe and they are GREAT. now i have them for breakfast every morning. Looks like another winning recipe for a turkey leg lover like me. Happy Thanks Giving ?
Dianne Ledebur
0I get turkey legs this time of year as the legs are the favorite part for my fam. Love this recipe which always turns out juicy and sooo flavorful.
Eli
0The skin was very good it had a lot of flavor. The only downside is you need to cook it longer because mine came out still undercooked, with the same directions. Just be careful!
Lori
0Check your oven thermostat. Mine is off by 20• I now set temp according.
Glenda
0We loved the addition of smoked paprika to the seasonings! These turkey legs were scrumptious!
Wendy
0These were juicy and full of flavor. I highly recommend this recipe.
Scarlet
0What a fun idea. I used to get these turkey legs at the Renaissance fair. Making my own was even better with your recipe!
Maria Nissenbaum
0Very delicious. I found it was easy to make. Step by step instructions very well done. The turkey I made came out very juicy. I have made chicken drumsticks and thighs too. Very good ??. Thanks for the recpie.
Journa Liz Ramirez
0One of my favorite turkey recipes! These turkey legs are easily roasted and they turned out to be so tender, crispy and tasty! I’ll surely make wonderful recipe again.
Danella
0Loved it so much! So tasty! Next time I’m going to take the skin off though 😉