Herb Roasted Turkey Legs
Herb-roasted turkey legs with garlic butter, rosemary, and thyme, roasted until browned and juicy for Christmas.
Updated: Oct 7, 2026
Why you'll like it
- Ready in about 1 hour 40 minutes.
- Serves 6 — easy to halve or double.
- Easy level — everyday equipment only.
- Stays juicy when cooked to 165°F (74°C).
- Storage, freezing and reheating covered below.
Herb Roasted Turkey Legs takes about 1 hour 40 minutes and serves 6. Herb roasted turkey legs give Christmas tables big flavor without cooking a whole bird, since dark meat stays moist through a long roast.
Helpful guides
Instructions
Heat the oven to 375 degrees Fahrenheit and scatter 1 sliced onion over a roasting pan. Pat the turkey legs dry with paper towels and trim any loose skin flaps. Drying the surface helps the butter mixture cling and promotes even browning in the oven.
Mash the softened butter with garlic, rosemary, thyme, salt, and pepper in a small bowl until it forms a spreadable paste. Loosen the skin over each leg gently with your fingers and push about one tablespoon of paste underneath. Rub the rest over the outside of every leg.
Set the legs on the onion bed in a single layer with space between them and pour the chicken broth around, not over, the meat. The broth steams the pan and later becomes a light jus. Tuck any remaining herb sprigs around the legs for aroma during roasting.
Roast for 60 minutes, then turn each leg with tongs and spoon pan juices over the tops. Continue roasting 20 to 30 minutes more until the skin is deep golden and the thickest meat reads 165 degrees Fahrenheit on an instant-read thermometer away from the bone.
Transfer the legs to a platter and tent with foil for 10 to 15 minutes so juices redistribute through the meat. Skim fat from the pan juices and spoon the broth over the legs or serve it alongside. Do not wash raw poultry; washing spreads bacteria to sinks and counters.
Serve warm with mashed potatoes, roasted carrots, green beans, and cranberry sauce. One leg per person makes six servings with about 480 kilocalories each. Refrigerate leftovers promptly and reheat until steaming and 165 degrees inside for safety.
Troubleshooting — fixes, not repeats
- If the skin browns before the meat is done, tent the legs loosely with foil and keep roasting until the thermometer reads 165 degrees. Dark color alone does not prove doneness in thick legs.
- If the meat near the bone looks pink at 165 degrees, it is still safe because the thermometer reading controls safety, not color. Young turkey bones can tint nearby meat even when fully cooked.
- If pan juices scorch, the broth cooked away; add half a cup of hot water and stir to dissolve the browned bits. Keep at least a thin layer of liquid in the pan throughout roasting.
- If legs vary in size, start checking the smallest ones early and pull each leg as it reaches temperature. Return larger legs to the oven until every piece reads 165 degrees.
Make it your way
- Serving with rice or naan: Serve either style with wild rice and roasted Brussels sprouts.
- For a smoky version, add 1 teaspoon of smoked paprika and half a teaspoon of onion powder to the butter paste and roast as directed.
- For a citrus version, add 1 teaspoon of grated orange zest and squeeze half an orange over the legs before roasting.
- Keep the 375 degree oven, the broth in the pan, and the 165 degree finish so texture stays juicy across versions.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat in a 350 degree oven covered with foil, adding a spoonful of broth, until steaming and 165 degrees inside.
Freeze wrapped tightly in foil plus a freezer bag for up to 3 months, then thaw overnight in the refrigerator before reheating.
FAQ
How do I know turkey legs are done?
Insert an instant-read thermometer into the thickest meat without touching bone. Turkey legs are done at 165 degrees Fahrenheit. Juices should run clear and the meat should feel tender when pierced, with the leg joint moving easily.
Can I use fresh herbs instead of dried?
This recipe already uses fresh rosemary and thyme for the strongest flavor. If substituting dried herbs, use 1 teaspoon of each instead of 1 tablespoon, since dried herbs are more concentrated. Rub the dried herbs into the butter paste the same way.
What if I only find smaller turkey legs?
Buy 8 smaller legs totaling about 4.5 pounds and start checking temperature at 60 minutes. Smaller legs finish faster, so pull each one as it reaches 165 degrees. Keep the same oven temperature, seasoning amounts, and broth in the pan.