Succulent Herb-Infused Turkey Legs (Print Version)

Juicy turkey legs seasoned with rosemary, thyme, and garlic, roasted to golden perfection with crispy skin.

# Recipe Ingredients:

→ Turkey

01 - 4 turkey legs (approximately 10–14 oz each)

→ Marinade

02 - 3 tbsp olive oil
03 - 2 tbsp lemon juice
04 - 3 garlic cloves, minced
05 - 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
06 - 1 tbsp fresh thyme, finely chopped (or 1 tsp dried)
07 - 1 tsp smoked paprika
08 - 1 tsp salt
09 - ½ tsp black pepper

→ Vegetables (optional)

10 - 2 onions, quartered
11 - 3 carrots, cut into chunks
12 - 2 celery stalks, cut into chunks

# Directions:

01 - Set the oven temperature to 350°F.
02 - Combine olive oil, lemon juice, minced garlic, rosemary, thyme, smoked paprika, salt, and black pepper in a bowl. Whisk until well blended.
03 - Dry turkey legs thoroughly with paper towels. Rub the marinade evenly over all surfaces of the legs.
04 - Place turkey legs in a large roasting pan. If desired, spread the quartered onions, carrot chunks, and celery around the legs as a vegetable bed.
05 - Cover the roasting pan loosely with aluminum foil and roast in the preheated oven for 45 minutes.
06 - Remove the foil, baste the legs with pan juices, and roast uncovered for an additional 35 minutes or until skin is golden and internal temperature reaches 165°F.
07 - Allow the turkey legs to rest for 10 minutes after roasting to redistribute juices before serving.

# Expert Advice:

01 -
  • The skin gets impossibly crispy while the meat stays juicy and tender—it's the best of both worlds
  • The herb marinade is simple enough for a weeknight but tastes like you've been cooking all day
  • One pan does all the work, and you can roast vegetables right alongside for a complete meal
  • This recipe always impresses guests without requiring any special skills or fancy techniques
02 -
  • Pat your turkey legs completely dry before marinading—moisture is the enemy of crispy skin, and I learned this the hard way when my first attempt came out steamed instead of roasted
  • Use fresh herbs if you possibly can; they're worth the trip to the produce section and make a noticeable difference in the final taste
  • A meat thermometer is your best friend here—it prevents overcooking and guarantees juicy meat every single time
  • The vegetables aren't just garnish; they're a gift to yourself in the form of caramelized sides and rich pan drippings
03 -
  • If you want even crispier skin, increase the oven temperature to 200°C (400°F) for the final 15 minutes of roasting—just watch carefully so it doesn't burn
  • A dry Riesling or light Pinot Noir pairs beautifully and complements the herb flavors without overpowering them
  • You can marinate the legs for up to 24 hours ahead of time for even deeper flavor penetration

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