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Roasted Turkey Legs

Roasted turkey leg with crisp skin and tender meat, mashed potatoes and corn
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Turkey drumsticks rubbed with smoked paprika, garlic and thyme, roasted covered over broth until tender, then brushed with butter and finished at 425°F until the skin is crisp. Rich, juicy dark meat in under 2 hours.

Ingredients

Scale

For the Turkey Legs

  • 4 turkey drumsticks (about 1 1/4 lb each), thawed
  • 1/2 cup low-sodium chicken broth

For the Spice Rub

  • 2 tsp kosher salt
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp light brown sugar
  • 1/2 tsp black pepper

For Finishing

  • 3 tbsp unsalted butter, melted
  • 1 tbsp chopped fresh parsley

Instructions

  1. Heat the oven to 350°F (175°C). Pat the drumsticks very dry with paper towels; do not rinse them. Mix the salt, paprika, garlic powder, onion powder, thyme, brown sugar and pepper and rub it all over the legs.
  2. Set a wire rack in a 9×13-inch roasting pan, pour in the broth and arrange the legs on the rack with space between them.
  3. Cover the pan tightly with foil and roast for 1 hour 15 minutes.
  4. Remove the foil and raise the oven to 425°F (220°C). Brush the legs with the melted butter and roast uncovered for 20 to 25 minutes, until the skin is crisp and deep golden.
  5. Check with an instant-read thermometer: the thickest part of each leg should read at least 175°F (79°C), and up to 185°F (85°C) for the most tender meat, without touching bone.
  6. Rest for 10 minutes, sprinkle with parsley and serve with the pan juices.

Notes

Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Reheat uncovered at 375°F (190°C) until the meat reaches 165°F (74°C) and the skin recrisps.

Nutrition

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Find it online: https://gordonramsayeats.com/oven-roasted-turkey-legs/