Roasted turkey legs are a great choice for Thanksgiving for smaller families where dark meat is the favorite. You can usually find this product in supermarkets around Thanksgiving in the United States. Other times of the year, you may have to ask the butcher for them. These large drumsticks have tender and moist meat with the most wonderful flavor.
This recipe is very simple, so of course you can change it any way you'd like. Add more seasonings, add some minced garlic or onion, or change the herbs and spices. And when you do make a change, be sure to write it down so you can reproduce the recipe the next time you want to make it.
By the way, poultry seasoning is a very useful product. It is made of a combination of herbs, usually including sage, thyme, rosemary, marjoram, salt, and pepper. You can buy it in the supermarket, or make your own using your own combination of herbs and spices.
- 4 to 6 bone-in, skin-on turkey legs or drumsticks
- 1/4 cup butter, softened
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon poultry seasoning
- 1 teaspoon dried thyme
- 1/2 cup chicken or turkey broth
Preheat oven to 350°F.
Pat the turkey legs dry with paper towels and place them in a large roasting pan. Never rinse poultry in the sink; that will just spread bacteria around your kitchen.
Mix the softened butter, salt, pepper, poultry seasoning, and thyme in a small bowl. Rub this mixture over the turkey legs. You can also rub it on the flesh under the skin for even more flavor.
Pour the chicken broth into the pan around the turkey legs.
Roast the turkey drumsticks for 1 hour and 30 to 40 minutes or until a meat thermometer registers 170° F. Remove the roasting pan from the oven, cover it with foil, and let stand for 10 minutes, then serve.
You can serve whole legs, or slice the meat off the bones and serve it that way.