Slow Roasted Turkey Legs (Print Version)
Tender turkey legs slow-roasted with herbs and spices, featuring crispy skin and rich, comforting flavors.
# Recipe Ingredients:
→ Turkey
01 - 4 turkey legs (approximately 12.3–14 oz each)
→ Marinade
02 - 3 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon dried thyme
07 - 1 teaspoon dried rosemary
08 - 4 garlic cloves, minced
09 - Zest and juice of 1 lemon
→ Vegetables
10 - 1 large onion, sliced
11 - 2 carrots, cut into chunks
12 - 2 celery stalks, cut into chunks
→ Liquid
13 - 1 cup (8 fl oz) low-sodium chicken broth
# Directions:
01 - Preheat the oven to 300°F (150°C).
02 - Pat the turkey legs dry with paper towels.
03 - Combine olive oil, kosher salt, black pepper, smoked paprika, dried thyme, dried rosemary, minced garlic, lemon zest, and lemon juice in a small bowl.
04 - Rub the marinade evenly over the turkey legs, ensuring full coverage.
05 - Place sliced onion, carrot chunks, and celery chunks in a large roasting pan to create a bed.
06 - Set the marinated turkey legs atop the vegetable bed and pour the chicken broth into the pan.
07 - Cover the roasting pan tightly with aluminum foil and roast for 2 hours at 300°F.
08 - Remove the foil and increase oven temperature to 425°F (220°C). Roast turkey legs uncovered for an additional 15 minutes to develop crispy skin.
09 - Allow the turkey legs to rest for 5 to 10 minutes prior to serving.
# Expert Advice:
01 -
- The tender meat falls right off the bone, making every bite feel like a little celebration.
- The crispy skin with aromatic herbs turned it into an instant favorite at our dinner table.
02 -
- Patting the turkey legs dry before applying marinade is the secret for crispier skin.
- Covering the pan tightly and roasting low and slow locks in all those savory juices that make this dish unforgettable.
03 -
- Use fresh herbs whenever possible; dried can be used, but fresh brings a brighter note.
- Don't rush the roasting process—low and slow develops the tenderness and flavor you want.