Poultry · Recipes

Roasted Turkey Legs

Roasted Turkey Leg

Summer always makes me think of the fair.  The sights and sounds of the ferris wheel, classic rock concerts and food stands galore!  There is always an astounding variety of foods – wrapped in foil, served on a stick and deep-fried every which way.  My favorites range from funnel cake to corn on the cob, but sometimes I just want to sink my teeth into a big hunk of meat and gnaw at a tasty bone.  Here’s a recipe you can make at home for your own roasted turkey legs.  This way you can get turkey and seasoning all over your hands and face and be in the vicinity of a sink.

Plus there aren’t any lines.

roasted turkey leg 2

Om nom nom!!

Roasted Turkey Legs

Rating: 51

Prep Time: 6 hours

Cook Time: 1 hour

Total Time: 7 hours

Yields: 5 Servings

Roasted Turkey Legs


  • 5 whole Turkey Legs
  • Brine:
  • 2 quarts Water
  • 1/2 cup Kosher Salt
  • 1 cup Brown Sugar
  • 1 Tablespoon Seasoning Blend
  • 1 whole Bay Leaf
  • Dry Rub:
  • 1 Tablespoon Chili Powder
  • 1 teaspoon Seasoning Blend
  • 1 teaspoon Paprika
  • 1 teaspoon Onion Powder


  1. In a pot, combine water with the salt, brown sugar, 1 tablespoon seasoning blend, and bay leaf. Bring to a boil then remove from heat. Allow to cool, then pour into a large container or bowl filled with ice. When mixture is cold, submerge turkey in the brine. Cover the container and brine in the refrigerator for 4 to 6 hours, more if you have time.
  2. Preheat oven to 400 degrees. Mix the dry rub ingredients. Remove the turkey legs from the brine and rinse them under cold water. Pat them dry. Rub the dry rub all over the turkey legs, getting under the skin when you can.
  3. Roast on a baking sheet in the oven for 30 minutes, then reduce the heat to 350 and roast for another 30-60 minutes, or until turkey is cooked through and the internal temperature is 180 degrees F. Baste occasionally with juices.
  4. Remove them from oven, allow to rest for 5-10 minutes and enjoy!

Recipe rub adapted from The Pioneer Woman

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