Roasted Turkey Legs Recipe (2024)

FAQs

What temp should turkey legs be cooked to? ›

Cook until the deepest sections of the turkey legs reach an internal temperature of 165°F, or about 2 1/2 hours. Hot TipUse an instant read thermometer to determine the internal temperature of the turkey. 7. Remove the turkey legs from your smoker and let rest at room temperature for 15 minutes before serving.

A long, slow braise converts turkey legs' abundant connective tissue to gelatin, leaving the meat ultra moist and tender. Braising is an easy, hands-off method that makes overcooking nearly impossible.

Place turkey breast side down on the rack: Place the turkey BREAST DOWN on a rack over a sturdy roasting pan big enough to catch all the drippings. How do you know the turkey is breast side down? The wings are up and the legs are down.

So, yes, you do want to cover the turkey with foil to give it a chance to roast without getting dry. But then, towards the end of the cook time, remove the foil so the skin—the best part in this writer's opinion—gets a chance to crisp up.

The meat should feel soft and the leg will move easily when twisted. Another check is to run a long-tined fork into thick muscle; the meat should feel tender and the juice should show no pink tinge.

Roasting the bird slowly, at a lower temperature is the best way to achieve tender meat. You should still prep the bird with butter, salt, and pepper, as described above (or dry-brine it). To cook, set your oven to 325°F and roast for 3½ to 4 hours for a 12- to 14-pound bird.

The most important thing to keep in mind with Turkey Drumsticks is that, especially for our pastured birds, they're going to be tough if they aren't cooked long enough. Just like a brisket, Turkey Drumsticks do best when cooked low and slow, to allow the muscle fibers to relax and become tender.

Average about ¾-pound per person for bone-in turkey breast, or one turkey leg per person clocking in at around 1½ pounds per leg.

Turkey skin stays rubbery if not enough moisture is cooked out of it during the smoking process. The moisture may come from leftover brine.

How do you clean a turkey before cooking it? Well... you don't! Just like with other meat, the USDA recommends skipping washing your turkey before you cook it. It doesn't matter if you're roasting, frying, or smoking your turkey, there's no need to give it a rinse unless you've brined it (more on that below).

Are turkey drumsticks the same as turkey legs? ›

A turkey leg is technically comprised of the bird's thigh and the drumstick (the part of the leg below the knee joint), though in many recipes the term is used to refer to just the drumstick. Skin-on and bone-in, a full leg typically weighs between one and two and a half pounds.

Place roast, skin side up, on a flat roasting rack in 2-inch deep roasting pan. Do not add water to pan. Roast uncovered according to Cooking Schedule or until meat thermometer in center of breast roast reaches 170° F and in center of turkey roast reaches 175° F.

Always cook your turkey until the skin is a light golden color. Cover your roasting pan with a lid or foil and cook covered for 2 hours (depending on size of your bird) and uncovered for the remaining time.

In a roasting pan, the high sides shield the bottom of the turkey — the legs and thighs — from heat, meaning they take longer to cook to temperature. Meanwhile, the breast sticks up over the top of the pan, which means it gets the bulk of the heat and dries out more.

It can be made of heat-resistant nylon or metal, and it's perfectly safe to leave it in the bird while it roasts. However," the Hotline specialist goes on, "it's more difficult to get a bird done evenly, especially in the leg joints, if the legs are locked or trussed together."

The Right Way to Take the Temperature of Your Turkey

The government recommends cooking turkey breast to 165°F (74°C). I prefer my turkey breast at 150°F (66°F), at which point it is far, far juicier (especially if you dry brine it!).

First thing first: The Agriculture Department says that the safe internal temperature for a turkey is 165 degrees Fahrenheit. It recommends confirming this in the thickest part of the breast, innermost part of the thigh and innermost part of the wing.

Turkey Doneness Temp: 157°F (69°C) in the breast—not 165°F!, and 175°F (79°C) in the thigh for moist turkey. (USDA charts here or read more below to see why this is safe.)

A food thermometer should be used to ensure a safe minimum internal temperature of 165 °F has been reached to destroy bacteria and prevent foodborne illness. Many variables can affect the roasting time of a whole turkey: A partially frozen turkey requires longer cooking. A stuffed turkey takes longer to cook.