Slow Roasted Turkey Legs (Printable)
Tender turkey legs with crispy skin slow roasted to juicy perfection for a hearty meal.
# What You'll Need:
→ Turkey
01 - 4 large turkey legs (10.5–12 oz each)
→ Marinade & Seasoning
02 - 2 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper
05 - 1 tablespoon smoked paprika
06 - 1 teaspoon garlic powder
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried rosemary
09 - 1 teaspoon onion powder
→ Vegetables (for roasting)
10 - 1 large onion, sliced
11 - 2 carrots, peeled and sliced
12 - 2 celery stalks, cut into chunks
13 - 4 garlic cloves, smashed
→ Additions
14 - 1 cup chicken or turkey broth
15 - 1 tablespoon unsalted butter, melted (optional)
# How To Make It:
01 - Set the oven to 300°F to prepare for slow roasting.
02 - Pat the turkey legs dry using paper towels.
03 - Combine olive oil, kosher salt, black pepper, smoked paprika, garlic powder, thyme, rosemary, and onion powder in a small bowl to form a paste.
04 - Rub the seasoning paste evenly over all sides of the turkey legs.
05 - Spread the sliced onion, carrots, celery, and smashed garlic cloves evenly in the bottom of a large roasting pan.
06 - Place the seasoned turkey legs on top of the arranged vegetables.
07 - Pour the chicken or turkey broth into the roasting pan around the vegetables, avoiding pouring directly over the turkey legs.
08 - Cover the pan tightly with aluminum foil and roast for 2 hours to slowly cook the turkey.
09 - Remove the foil, optionally brush turkey legs with melted butter, increase oven temperature to 400°F, and roast uncovered for 25 to 30 minutes until the skin is golden and internal temperature reaches 165°F.
10 - Allow the turkey legs to rest for 10 minutes before serving to redistribute juices.
# Tips from dashanddishes:
01 -
- The turkey turns incredibly tender yet the skin crisps up beautifully, making every bite feel special
- It’s simple to prepare yet tastes like you spent hours perfecting it
02 -
- Marinating the turkey legs up to 24 hours ahead of time deepens the flavor immensely
- Turning up the heat at the end is the key to that unbeatable crispy skin you’ll crave
03 -
- Pat the meat thoroughly dry before seasoning to get maximum crispiness during roasting
- Foil cover traps moisture but removing it for the last 30 minutes lets the skin reach that gorgeous golden finish