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Crispy garlic herb butter roasted turkey legs with golden skin, fresh herbs, roasted onions, and savory pan juices.

Crispy Garlic Herb Butter Roasted Turkey Legs

Juicy oven-roasted turkey legs coated with garlic herb butter, fresh rosemary, thyme, sage, lemon, and smoked paprika, then roasted until deeply golden and crisp.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 turkey legs approximately 12–16 ounces each, completely thawed
  • 6 tablespoons unsalted butter softened
  • 4 garlic cloves finely grated or minced
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon finely chopped fresh sage
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoons kosher salt reduced if turkey is pre-brined
  • 3/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 large yellow onion cut into thick wedges
  • 1/2 cup low-sodium chicken or turkey broth
  • Fresh thyme rosemary, or sage for serving, optional

Method
 

  1. Preheat the oven to 400°F (204°C).
  2. Arrange the onion wedges in a large roasting pan or baking dish and pour 1/2 cup broth around them.
  3. Do not rinse the turkey legs. Pat them thoroughly dry with paper towels.
  4. Combine the softened butter, garlic, rosemary, thyme, sage, lemon zest, smoked paprika, salt, black pepper, and olive oil.
  5. Check the turkey packaging for added salt solution and reduce the salt in the herb butter if necessary.
  6. Carefully loosen the skin from each turkey leg without removing or tearing it.
  7. Spread approximately half of the garlic herb butter underneath the skin.
  8. Rub the remaining herb butter over the exterior of the turkey legs.
  9. Arrange the turkey legs skin-side up over the onions, leaving some space between them.
  10. Make sure the broth remains below the turkey skin.
  11. Roast uncovered at 400°F.
  12. After approximately 45 minutes, check the skin and the liquid in the bottom of the pan.
  13. If the drippings begin to scorch, add a small splash of broth around the turkey without pouring it over the skin.
  14. Rotate the roasting pan if your oven browns unevenly.
  15. Begin checking the internal temperature in the thickest meaty part of the legs, avoiding the bone.
  16. Continue roasting until the turkey reaches at least 165°F (74°C) and the dark meat has reached the tenderness you prefer.
  17. Expect approximately 60–90 minutes for medium-to-large turkey legs, but use temperature and tenderness rather than time alone.
  18. If the skin becomes too dark before the meat is ready, loosely cover the darkest areas with foil.
  19. If desired, briefly increase the heat or broil fully cooked turkey legs to improve crispness, watching constantly to prevent burning.
  20. Transfer the turkey legs to a clean serving platter.
  21. Rest for 10–15 minutes.
  22. Taste the pan juices and dilute with a little warm low-sodium broth if they are too concentrated.
  23. Serve the turkey legs with a small amount of pan juice alongside or around them, keeping the crispy skin mostly dry.

Notes

Do not wash raw turkey legs. Pat them dry with paper towels instead.
Check the turkey packaging before adding salt because some turkey products are already brined or injected with a salt solution.
Turkey must reach a minimum safe internal temperature of 165°F (74°C).
Insert the thermometer into the thickest meaty portion without touching the bone.
Dark turkey meat can be cooked beyond the safe minimum when a more tender texture is desired.
Roasting time varies considerably according to the size and thickness of the turkey legs.
Keep broth below the skin and avoid frequent basting if crispy skin is the goal.
If the skin browns too quickly, loosely cover the darkest areas with foil.
Rest the cooked turkey for 10–15 minutes before serving.