Ultimate Juicy Oven Roasted Turkey Legs with Crispy Skin & Savory Pan Gravy

If the rich, succulent dark meat of a holiday turkey is your absolute favorite, then these incredibly juicy Oven Roasted Turkey Legs are about to become your new obsession! Forget waiting for special occasions; this recipe allows you to savor that deep, flavorful turkey goodness any time of year. Each tender turkey leg is generously seasoned with a mouth-watering homemade spice rub and slow-roasted to perfection, yielding ultra-moist meat and delightfully crispy skin. The magic doesn’t stop there – a simple yet profoundly savory pan gravy, made directly from the drippings, elevates this dish to an unforgettable family dinner. Pair it with a few easy sides, and you have a complete, satisfying meal that’s sure to impress.

Six beautifully roasted turkey legs glistening with pan gravy, covered in a golden-brown spice rub, served in a large roasting pan.

Why You’ll Love This Juicy Turkey Leg Recipe

Holiday Flavor, Anytime: This recipe is your perfect solution for enjoying the rich, comforting taste of turkey beyond Thanksgiving or Christmas. It brings all the robust flavor you crave without the fuss of roasting a whole bird, making it ideal for weeknight dinners or smaller gatherings.
Unrivaled Juiciness & Flavor: We’ve mastered the technique for producing perfectly spiced and incredibly tender turkey leg meat, along with an irresistibly crispy skin that locks in all the moisture. The secret lies in a carefully crafted spice rub and a two-stage roasting method.
Next-Level Savory Pan Gravy: The delicious pan gravy, made directly from the rich drippings, is a game-changer. It’s packed with umami and enhances every bite of turkey. Even if your pan doesn’t yield abundant drippings, we’ve included tips to ensure you still get a luscious, flavorful gravy.
Highly Versatile Meal: These oven roasted turkey legs are incredibly adaptable and pair beautifully with a wide array of side dishes. From classic comfort foods to lighter options, you’ll find plenty of ways to create a complete and satisfying meal. The key is choosing sides that can soak up every last drop of that amazing gravy!
Easy to Follow: Despite the impressive results, this recipe is straightforward to prepare. Our clear, step-by-step instructions ensure success, even for novice cooks.

Key Ingredients for Perfect Turkey Legs

Crafting these delicious turkey legs starts with quality ingredients and a thoughtful blend of seasonings. Here’s a closer look at what you’ll need to create this flavorful dish:

Turkey Legs: Opt for fresh, unsmoked turkey drumsticks or a combination of drumstick and thigh portions. Ensure they are completely thawed if frozen. The dark meat of the leg is naturally rich and becomes incredibly tender when slow-roasted.
Olive Oil or Melted Butter: This acts as a binder for the spice rub and helps the skin crisp up beautifully in the oven, contributing to that desirable golden-brown finish.
Homemade Spice Rub:
- Kosher Salt: Essential for seasoning the meat deeply and tenderizing it. You can always add more to taste in the gravy.
- Smoked Paprika: Adds a beautiful reddish hue and a smoky depth of flavor that complements turkey wonderfully.
- Garlic Powder & Onion Powder: These provide aromatic base notes that are crucial for a savory profile.
- Dried Thyme, Rosemary, or Sage: Classic poultry herbs that bring an earthy, fragrant element to the rub. Feel free to use your favorite or a combination.
- Black Pepper: For a touch of mild spice and overall flavor enhancement.
- Crushed Red Pepper Flakes (Optional): If you enjoy a subtle kick, these add a lovely warmth without overpowering the turkey.
Chicken Broth or Turkey Stock: Used in the roasting pan to create a moist environment, preventing the turkey from drying out, and forming the foundation of your pan drippings for the gravy.
Soy Sauce or Worcestershire Sauce: These ingredients are secret weapons for umami. They add a savory depth and richness to the roasting liquid, which then translates into a more flavorful gravy.

For the Gravy:

Pan Drippings: The star of the gravy! All the flavorful juices and browned bits left in the roasting pan are crucial for an authentic, rich gravy.
Butter: Used to create a roux with flour, adding richness and helping to thicken the gravy.
All-Purpose Flour: The thickening agent for your gravy. For a gluten-free option, cornstarch or a gluten-free flour blend can be used.
Warm Chicken Broth or Turkey Broth: Gradually whisked into the roux to create a smooth, luscious gravy. Using warm broth helps prevent lumps.

Chef’s Pro Tips for the Best Oven Roasted Turkey Legs

Achieve Ultra-Juicy Meat with Higher Internal Temperature: While the safe internal cooking temperature for poultry is 165°F (74°C), dark meat like turkey legs benefits significantly from being cooked to a slightly higher temperature of 170-175°F (77-79°C). At this temperature, the collagen in the dark meat begins to break down more effectively, resulting in incredibly tender, fall-off-the-bone juiciness without drying out. Always use a reliable meat thermometer inserted into the thickest part of the leg, avoiding the bone.
Don’t Skimp on Resting Time: The resting period (10-15 minutes) after roasting is crucial. Not only does it give you time to prepare that incredible gravy, but it also allows the meat’s juices to redistribute throughout the turkey leg. Skipping this step means the juices will simply run out when you cut into the meat, leading to a drier, less flavorful result. Tent the turkey legs loosely with foil to keep them warm while resting.
Maximize Flavor Penetration with Pre-Seasoning: For an even deeper, more integrated flavor, consider seasoning the turkey legs 2-8 hours before roasting and refrigerating them. This dry brining method allows the salt and spices to penetrate the meat, tenderizing it and enhancing its natural flavors from within. If you’re short on time, even 30 minutes at room temperature will make a difference.
Perfect Your Pan Gravy Base: The browned bits (fond) stuck to the bottom of your roasting pan after the turkey is cooked are pure flavor gold. When making the gravy, ensure you scrape these up with a wooden spoon or whisk as you add the butter and broth. This deglazing process releases all that concentrated flavor, making your gravy exceptionally rich and savory.
Making the Recipe Gluten-Free: It’s incredibly easy to adapt this recipe for a gluten-free diet. Simply swap the soy sauce for tamari (a gluten-free soy sauce alternative) and use cornstarch or a gluten-free all-purpose flour blend instead of regular all-purpose flour for the gravy. Always double-check the ingredients list on your chicken broth or turkey stock to ensure it’s gluten-free, as some brands may contain wheat-based thickeners.
Leftovers Are a Treat: Cooked turkey leg meat is fantastic for repurposing. Store any leftover meat in an airtight container in the refrigerator for up to 3 days. It’s perfect for adding to soups, stews, salads, sandwiches, wraps, pasta dishes, or even turkey tacos. The rich flavor of the dark meat holds up wonderfully.

White baking dish with six turkey legs nestled in a pool of gravy, ready to be served.

Close up of four perfectly roasted turkey legs in a cast iron skillet of dark brown gravy, showcasing the crispy skin.

Perfect Side Dishes for Oven Roasted Turkey Legs

The savory pan gravy that accompanies these turkey legs demands a worthy companion! Here are some fantastic side dish ideas that perfectly complement the rich flavors and soak up every last drop of that delicious sauce:

Creamy Mashed Potatoes: A timeless classic! Fluffy, buttery red skin mashed potatoes are ideal for spooning gravy over. Their smooth texture and subtle flavor act as a perfect canvas for the turkey and its sauce.
Fluffy Rice or Quinoa: For a lighter carbohydrate option, plain steamed rice or quinoa can absorb the gravy beautifully and add a wholesome touch to your meal.
Homemade Cornbread: A Southern-inspired choice, homemade cornbread offers a slightly sweet and crumbly texture that contrasts wonderfully with the rich turkey and gravy. It’s excellent for sopping up any remaining sauce.
Roasted or Air Fryer Vegetables:
- Simple Green Beans: Whether steamed, roasted, or air-fried, crisp-tender green beans add a fresh, vibrant crunch and a pop of color.
- Easy Air Fryer Sweet Potatoes: Sweet potatoes, roasted until caramelized, offer a lovely sweetness that balances the savory turkey.
- Roasted Asparagus or Broccoli: These green vegetables bring a slight bitterness that cuts through the richness of the meat and gravy.
- Roasted Carrots or Brussels Sprouts: Naturally sweet when roasted, these vegetables provide another layer of flavor and texture.
Macaroni and Cheese: For ultimate comfort, a creamy baked mac and cheese makes a hearty and indulgent pairing.
Dinner Rolls or Crusty Bread: Keep it simple with warm rolls or a slice of crusty bread to ensure no drop of that precious gravy goes to waste!

More Easy & Delicious Protein Recipes

Looking for other satisfying protein-packed meals? Explore these fantastic recipes from our collection:

Easy Smoked Tofu Recipe
Herb Crusted Chicken (Texas Roadhouse)
How To Make Mock Chicken
Baked Teriyaki Chicken Thighs
Healthy Air Fryer Scallops
Gluten Free Southern Fried Chicken Recipe

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Juicy Oven Roasted Turkey Legs

Prep:

15 minutes

Cook:

2 hours

Total:

2 hours

15 minutes

These easy Oven Roasted Turkey Legs come with a delicious homemade spice rub and a super-savory pan gravy, the perfect way to enjoy turkey for dinner regardless of the time of year!

Cheryl Malik

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Ingredients

▢ 4 turkey legs drumsticks or drumstick & thigh portions, NOT smoked
▢ 2 tablespoons olive oil or melted butter
▢ 1 teaspoon kosher salt plus more to taste
▢ 1 teaspoon smoked paprika
▢ 1 teaspoon garlic powder
▢ 1 teaspoon onion powder
▢ 1 teaspoon dried thyme rosemary, or sage
▢ ½ teaspoon black pepper
▢ ½ teaspoon crushed red pepper flakes optional, for a little kick
▢ ½ cup chicken broth or turkey stock
▢ 2 tablespoons soy sauce or Worcestershire sauce

Gravy

▢ pan drippings and juices from roasted turkey legs leave everything in the pan!
▢ 2 tablespoons butter or skimmed fat from the pan if you have enough
▢ 2 tablespoons all-purpose flour
▢ 1 ½ cups chicken broth or turkey broth, warm

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Instructions

Begin by patting your turkey legs thoroughly dry with paper towels. This crucial step removes excess moisture from the skin, which is key to achieving that desirable crispy texture during roasting. Once dry, rub them all over with olive oil or melted butter, ensuring an even coating.
In a small bowl, combine the kosher salt, smoked paprika, garlic powder, onion powder, dried thyme (or rosemary/sage), black pepper, and crushed red pepper flakes (if using). Mix well until all spices are evenly distributed. Now, generously massage this homemade spice mix all over the turkey legs. For maximum flavor, try to gently lift the skin in a few places and rub some spice mix directly onto the meat underneath. This ensures every bite is infused with deliciousness.
Optional: For an even more tender and flavorful result, cover the seasoned turkey legs and refrigerate for 2–8 hours. This allows the salt to penetrate deeply into the meat, acting as a dry brine and ensuring maximum juiciness and taste. If you’re short on time, proceed directly to the next step.
Preheat your oven to 325°F (160°C). Arrange the seasoned turkey legs in a large baking dish or roasting pan. Pour the chicken broth (or turkey stock) and soy sauce (or Worcestershire sauce) into the bottom of the pan, making sure not to pour it directly over the turkey legs themselves. This creates a moist environment within the covered pan, helping the meat stay incredibly juicy during the initial slow roasting phase. Cover the pan tightly with aluminum foil and roast for 1 ½ hours.
After 1 ½ hours, carefully remove the foil. Using a large spoon or ladle, baste the turkey legs by spooning some of the pan juices over them. Increase the oven temperature to a higher 425°F (220°C). Continue to roast uncovered for an additional 20–25 minutes. During this phase, the higher heat will help the skin turn beautifully golden brown and irresistibly crispy. Cook until the internal temperature, measured with a meat thermometer in the thickest part of the leg (avoiding the bone), reaches 170–175°F (77-79°C).
Once the turkey legs are perfectly cooked, carefully transfer them to a clean plate or cutting board. Tent them loosely with aluminum foil and allow them to rest for 10–15 minutes before carving or serving. This resting period is crucial as it allows the juices to redistribute throughout the meat, ensuring every bite is tender and succulent. Use this resting time to prepare your delicious pan gravy.

Make the Gravy

With the turkey legs resting, it’s time to make the gravy! Place the roasting pan directly on your stovetop over medium heat. If you used a glass baking dish, transfer all the drippings and any browned bits to a heavy-bottomed stainless steel or cast-iron pan first, as glass dishes aren’t safe for direct stovetop heat. You should see a delicious mix of rich liquid and flavorful browned bits (fond) stuck to the bottom – this is your concentrated flavor base for the gravy.
Add the butter to the pan. If you have enough rendered turkey fat from the roasting process (about 2 tablespoons), you can skim and use that instead of or in addition to butter for extra richness. As the butter melts, stir and scrape the bottom of the pan with a wooden spoon or whisk to loosen all the flavorful browned bits. This process is called deglazing and is key to a truly savory gravy.
Evenly sprinkle the all-purpose flour over the melted butter and pan drippings. Immediately begin whisking constantly for 1–2 minutes. Continue scraping the pan bottom as you whisk. The mixture, called a roux, will turn a light golden color and develop a pleasant, nutty aroma. This step cooks out the raw flour taste and builds a foundation of flavor for your gravy.
Slowly pour in about ½ cup of warm chicken or turkey broth while whisking vigorously. The roux will rapidly absorb the liquid and thicken. Continue gradually adding more broth, a little at a time, whisking continuously until the gravy is smooth, glossy, and reaches your desired consistency. Bring the gravy to a gentle simmer for 3–5 minutes, whisking occasionally and scraping the pan bottom to fully incorporate all those roasted bits into the sauce, allowing the flavors to meld and deepen.
Taste the gravy and adjust with additional salt and black pepper as needed. (See note below for optional flavor boosters). Serve the hot gravy generously over the rested turkey legs and your favorite side dishes.

Notes

You can add optional flavor boosters to the gravy to enhance its depth, especially if your pan drippings were less robust. Consider whisking in a splash of soy sauce (or tamari), a teaspoon of Dijon mustard, a pinch of dried herbs like sage or rosemary, or even a tiny amount of browning sauce. For an extra touch of luxurious richness, whisk in a splash of heavy cream or another tablespoon of butter just before serving!

Nutrition Information

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.