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Oven-Roasted Turkey Legs

Oven-roasted turkey legs are seasoned with paprika, garlic powder, black pepper, and thyme, then roasted until the meat is tender and the skin is browned. Resting the legs for 10 minutes helps keep them juicy before serving.
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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: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 4 turkey legs about 1 pound each
  • 2 tbsp olive oil
  • 1.5 tsp kosher salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
  • 0.5 tsp thyme dried

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Preheat the oven to 375°F.
  2. Line a rimmed baking sheet with foil.
  3. Pat the turkey legs dry.
  4. Rub the turkey legs all over with the olive oil.
  5. Mix the kosher salt, paprika, garlic powder, black pepper, and thyme in a small bowl.
  6. Rub the seasoning evenly over the turkey legs.
  7. Arrange the legs on the prepared baking sheet.
  8. Roast for 1 1/2 to 2 hours, turning them once halfway through, until the thickest part of each leg reaches at least 165°F without touching the bone; for more tender meat, aim for 175°F.
  9. If the skin browns too quickly, loosely tent the legs with foil.
  10. Rest the turkey legs for 10 minutes before serving.

Notes

For the juiciest meat, check the temperature in the thickest part without touching the bone. Refrigerate leftovers for 3–4 days; freezer-friendly for up to 3 months.