Roasted Turkey Legs Herbs (Print View)

Tender turkey legs roasted with a blend of fresh herbs, garlic, and lemon for crisp skin and juicy meat.

# What You'll Need:

→ Turkey

01 - 4 turkey legs (approximately 10.5–12 oz each)

→ Herb Marinade

02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh rosemary, finely chopped
04 - 2 tablespoons fresh thyme, finely chopped
05 - 1 tablespoon fresh sage, finely chopped
06 - 4 garlic cloves, minced
07 - Zest of 1 lemon
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon salt
10 - ½ teaspoon freshly ground black pepper
11 - Juice of ½ lemon

→ Optional Garnish

12 - Fresh rosemary, thyme, or sage sprigs
13 - Lemon wedges

# Step-by-Step Directions:

01 - Set the oven temperature to 375°F (190°C).
02 - Pat the turkey legs dry using paper towels and arrange them evenly in a large roasting dish.
03 - In a mixing bowl, whisk together olive oil, rosemary, thyme, sage, minced garlic, lemon zest, smoked paprika, salt, black pepper, and lemon juice until well incorporated.
04 - Apply the marinade thoroughly over the turkey legs, ensuring full coverage.
05 - Allow the turkey legs to rest for at least 15 minutes at room temperature, or cover and refrigerate for up to 4 hours for enhanced flavor infusion.
06 - Place the marinated turkey legs in the preheated oven and roast for 1 hour 30 minutes, turning once midway and basting with pan juices every 30 minutes until skin is crispy and internal temperature reaches 165°F (74°C).
07 - Remove from oven and let the turkey rest for 10 minutes. Serve garnished with fresh herbs and lemon wedges as desired.

# Expert Suggestions:

01 -
  • Crispy, golden skin that shatters between your teeth paired with meat so tender it practically falls off the bone, all without the complexity of roasting a whole bird
  • The herb marinade fills your kitchen with a fragrance so beautiful you'll want to bottle it, and every bite tastes like you've been cooking for hours when it actually takes just 15 minutes of hands-on work
  • Naturally gluten-free and dairy-free, yet feels so indulgent and restaurant-worthy that no one will believe you made it at home
02 -
  • Pat those turkey legs absolutely dry before marinating, moisture is your enemy when you want crispy skin, I learned this the hard way with soggy skin my first time
  • Don't skip the basting step, every 30 minutes brushing those pan juices over the top is what transforms these from good to restaurant-quality, the juices carry all that herb flavor and help build that beautiful golden exterior
  • If you like your skin extra crispy, which honestly, who doesn't, pop those turkey legs under the broiler for 2-3 minutes at the very end, just keep a close eye so they don't burn, that final blast gives you that shatter-when-you-bite-it quality
03 -
  • For the crispiest skin possible, increase your oven temperature to 200°C (400°F) for the last 15 minutes of cooking, but watch closely because higher heat can blacken the herbs if you're not careful
  • Make your marinade the night before and keep it in the fridge, the flavors meld and develop and when you apply it the next day, the herbs have already started releasing their oils and will coat the turkey even more effectively
  • Save those pan drippings, strain out the herbs and garlic, and you have the most incredible sauce to pour over your side dishes, that liquid gold is pure flavor

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