Garlic Herb Roasted Turkey Leg Recipe

Turkey legs might not be a weeknight staple, but I’ve been adding them to our weekend menu more often lately. Here’s why it’s time to make this turkey leg recipe a regular occurrence!

• The juiciest, most tender meat. These garlic herb roasted turkey legs are so succulent and juicy, with the perfect crispy skin on the outside.
• Turkey you can enjoy year-round. Unless it’s ground turkey or lunchmeat, I don’t put turkey on my menu regularly, but this turkey leg recipe is a good reminder that turkey shouldn’t be saved for the holidays!
• My signature turkey rub. With the sharp, bright flavor of Dijon, savory black truffle salt, lots of garlic, and a blend of fragrant herbs, the butter you’ll rub all over the turkey legs before cooking makes them SO delicious.

What You’ll Need

The ingredient list for this turkey leg recipe is simple! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Unsalted butter – Soften the butter at room temperature so you can easily mix it with the other ingredients and slather it all over the turkey legs.
• Dijon mustard – Mustard has a sharp, tangy flavor that makes the turkey legs pop.
• Black truffle salt – Or kosher salt if you don’t have this on hand and don’t want to buy it. But the umami in truffle salt adds awesome flavor.
• Garlic – Mince this well so it can be evenly distributed in the rub.
• Herbs – Dried sage, thyme, rosemary, and tarragon.
• Bone-in, skin-on turkey legs – These can vary in size, from small legs that serve one to big legs that can serve two or more. You can use any size, but you may need extra butter rub for very large legs. Keep in mind that the cooking time will be longer too.

How to Make Garlic Herb Roasted Turkey Legs

Here’s a step-by-step guide to making this turkey leg recipe.

Tips and Variations

Here are a few additional pointers for making this roasted turkey leg recipe.

• Use a meat thermometer. An instant read thermometer is the best way to know when turkey’s done cooking. It takes all the guess work out of the process! For turkey, the internal temperature should reach 165ºF.
• Switch up the seasonings. You can add any seasonings you like to the butter. Try Cajun seasoning, poultry seasoning, or blackening seasoning.
• Don’t throw away the bones. Save them for making a small batch of turkey broth! You can use the broth in soup or keep it in the freezer so you can use it to make your Thanksgiving gravy.

How to Store and Reheat Leftovers

• Refrigerator: Wrap the legs in foil or plastic wrap and refrigerate for up to 4 days.
• Freezer: Wrap the legs in foil or plastic wrap, then store them in a freezer bag or airtight container. Freeze for up to 3 months. Thaw in the fridge before reheating.
• To reheat: Wrap the turkey legs in foil and reheat in a 300ºF oven until they reach 165ºF. The amount of time it takes will depend on the size of the turkey legs.