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Oven-Roasted Turkey Legs

Oven-roasted turkey legs are seasoned with olive oil, paprika, garlic powder, and thyme, then roasted until the skin is golden. A short rest keeps the meat juicy, while a thermometer helps you check for the right doneness.
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Prep Time 10 minutes
Cook Time 2 hours
Resting 10 minutes
Total Time 2 hours 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 turkey legs about 3 1/2 pounds total
  • 1 tbsp olive oil
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 0.5 tsp dried thyme

Equipment

  • 1 large rimmed baking sheet

Method
 

  1. Heat the oven to 350°F.
  2. Place a rack in the middle of the oven.
  3. Set a wire rack inside a large rimmed baking sheet.
  4. Pat the turkey legs dry.
  5. Stir the olive oil, salt, pepper, paprika, garlic powder, and thyme together in a small bowl.
  6. Rub the mixture all over the turkey legs.
  7. Set the legs on the rack.
  8. Roast for 1 1/2 to 2 hours, until the skin is golden and a thermometer inserted into the thickest part of each leg, without touching bone, reads 175–180°F; turkey is safe at 165°F.
  9. Rest the turkey legs for 10 minutes before serving.

Notes

For the most reliable doneness, check each leg in its thickest part without touching bone. Refrigerate leftovers for 3–4 days or freeze them for up to 3 months. For a lower-sodium option, reduce the kosher salt.