Roasted Turkey Legs

Overview

• Roasted Turkey Legs are a tender and juicy option for dark meat lovers.
• A preferable alternative to roasting a whole turkey, ideal for smaller gatherings or holiday dinners.
• Economical and easy to prepare; no need for brining or basting.
• Great for any time of the year, not just holidays like Christmas or Thanksgiving.

Ingredients Needed

• Turkey Legs: 1.6 kg (3 lbs), cut into leg and thigh portions.
• Olive Oil
• Seasoning Rub:
  • Salt
  • Pepper
  • Sugar
  • Paprika
  • Cayenne
  • Garlic Powder
  • Oregano
  • Dried Parsley
  • Lemon Zest
• Additional Ingredients:
  • Onions
  • Rosemary Sprigs
  • Lemons (sliced)

How To Roast Turkey Legs

1. Preparation

   • Rub turkey with olive oil.
   • Combine rub ingredients and apply liberally to turkey.

2. Oven Preparation

   • Preheat oven to 180C (350F).
   • Cover roasting tin with baking paper/foil and lay onion, rosemary, lemon slices.

3. Cooking

   • Place turkey leg, skin side down, on the trivet and roast for 30 minutes.
   • Turn legs skin side up; cook for an additional 40 minutes or until internal temperature is 75C (167F).
   • Achieve a mix of crispy skin and juicy meat.

4. Resting

   • Let turkey rest covered with foil for 20-30 minutes.
   • Slice and serve.

Checking Doneness

• Use a digital thermometer to check temperature (75C/167F minimum).
• Juices should run clear.
• Adjust roasting time for smaller turkey legs.

Serving Suggestions

• Pair with dishes like:
  • Air Fryer Roast Potatoes
  • Goose Fat Roast Potatoes
  • Air Fryer Baked Potatoes
  • Mashed Potatoes
  • Wild Rice Dressing
  • Creamy Sprouts with Bacon
  • Greek Lemon Potatoes
  • Dinner Rolls

Turkey Leftovers

• Store in fridge for up to 3 days.
• Use leftovers in:
  • Soups
  • Curries
  • Pies
  • Pasta
  • Stews

Nutritional Information (Approximate)

• Calories: 397kcal
• Carbs: 7g
• Protein: 44g
• Fat: 21g
• Saturated Fat: 5g
• Cholesterol: 157mg
• Sodium: 559mg
• Potassium: 706mg

Tips

• Rest turkey to ensure juices are retained, making the meat tender.
• Check doneness with a thermometer for safety.

Additional Resources

• Links to complementary recipes and suggestions for using leftovers are provided in the original content.