Baked Turkey Leg Succulent (Printer-friendly)

Tender turkey leg with crispy skin, herb-seasoned and oven-roasted for a juicy, flavorful main dish.

# What You Need:

→ Turkey

01 - 2 turkey legs, skin-on (approximately 1 lb each)

→ Marinade & Seasonings

02 - 2 tablespoons olive oil
03 - 1 teaspoon paprika
04 - 1 teaspoon dried thyme
05 - 1 teaspoon dried rosemary
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - Salt and freshly ground black pepper, to taste

→ Vegetables (optional)

09 - 1 large onion, sliced
10 - 2 carrots, cut into chunks
11 - 2 celery stalks, cut into chunks

→ Liquid

12 - 1/2 cup chicken broth or water

# How to Make It:

01 - Set the oven to 400°F.
02 - Pat turkey legs dry with paper towels.
03 - Combine olive oil, paprika, thyme, rosemary, garlic powder, onion powder, salt, and pepper in a small bowl.
04 - Rub the seasoning mixture evenly over the turkey legs.
05 - Place sliced onion, carrots, and celery in the bottom of a roasting pan or baking dish, if using.
06 - Set turkey legs atop the vegetables and pour chicken broth or water into the pan.
07 - Cover the pan tightly with aluminum foil and bake for 50 minutes.
08 - Remove foil, baste turkey legs with pan juices, and increase oven temperature to 425°F.
09 - Bake uncovered for 25–30 minutes until skin is golden brown and internal temperature reaches 165°F.
10 - Let turkey legs rest for 5–10 minutes before serving.

# Expert Tips:

01 -
  • The skin gets impossibly crispy while the meat stays tender and juicy—it's the best of both worlds on one bone.
  • It comes together with pantry staples you probably already have, no fancy technique required.
  • One pan, minimal cleanup, yet it tastes like you've been cooking all day.
02 -
  • Never skip the initial drying step—wet skin will never crisp properly, no matter how hot your oven gets. Dry equals crispy, always.
  • If you have time, marinate the seasoned turkey legs in the refrigerator for 2-4 hours (or even overnight) before roasting. The flavors penetrate deeper, and the result is noticeably more flavorful.
  • The temperature jump from 200°C to 220°C is crucial—it's what gets you that restaurant-quality crispiness in the final stretch.
03 -
  • If your oven tends to run cool, use an oven thermometer to verify the actual temperature—this recipe depends on accurate heat, especially during that final crisping phase.
  • Don't baste too frequently during the covered phase; you want to keep the steam in. Save the basting for after you remove the foil when it actually helps with browning.
  • If the skin is browning too quickly before the meat is done, lower the temperature slightly and extend the cooking time rather than risk drying things out.

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