Easy Roasted Turkey Legs – a delicious recipe with turkey, butter, black pepper, onion powder, salt, turkey broth. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a large bowl pour in all of the Turkey Broth/Stock (Could also be Chicken Stock) and marinate the uncooked Turkey Legs overnight, or at least 3 hours, in the refrigerator.
2
After 3-8 hours in the refrigerator, take a large roasting pan with a wire rack, remove the refrigerated legs from the bowl of broth---use tongs and place directly on the roasting rack/pan. Sprinkle generous amount of salt, black pepper, and onion powder on each leg. Spread foil across the top of the roasting pan to keep the legs covered while roasting in a pre-heated 350F oven.
3
Meanwhile, melt a stick of butter in a saucepan---until it's liquified.
4
8 legs usually take about 1hour and 45 minutes to fully cook. The legs need to be turned/flipped with tongs, basted (brushed with the melted butter) and then re-seasoned with just the onion powder and black pepper--- every 20 minutes during roasting.
5
Turkey legs are usually done after insterting a meat thermometer that registers 175F in the thickest part of the leg, however, they do keep cooking even after they're removed from the oven.
6
The cooked turkey pan juices and drippings are usually used to flavor gravy and stuffing.
1146
kcal
Calories
88
g
Fat
4
g
Carbs
81
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 8 turkey legs, 1 1/2 cups butter, 5 tablespoons black pepper, 7 tablespoons onion powder, and more.
Yes, Easy Roasted Turkey Legs falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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