Turkey Drumstick Recipe

Roasted turkey legs on a plate with potatoes and rosemary from the top view.

This Roasted Turkey Drumstick Recipe produces perfectly seasoned, crispy-on-the-outside, juicy-on-the-inside turkey legs the whole family will love. This dish is perfect to serve for small holiday gatherings, especially if you don't want to roast an entire turkey, but you can also serve it for Game Day parties or even for a yummy weeknight dinner.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 55

Resting Time 20

Total Time 1 30

Servings

Calories 1082kcal

Author Aysegul Sanford

Ingredients

4 turkey drumsticks 12 to 14 oz. each*
4 tablespoons unsalted butter softened
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika or smoked paprika
1 teaspoon kosher salt
¼ teaspoon black pepper

Instructions

Prep your equipment: Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet or roasting pan with a sheet of aluminum foil or parchment paper. Set it aside.
Set out the turkey: Take the turkey legs out of the fridge while the oven is heating and you are working on the turkey seasoning.
Make the rub: In a small bowl, combine melted butter, garlic powder, onion powder, paprika, kosher salt, and black pepper.
Dry the turkey legs: Pat dry turkey legs with paper towels on all sides.
Apply the rub: Using a pastry brush or your clean hands, evenly distribute the butter rub over the turkey legs.
Transfer to the baking sheet: Transfer the seasoned turkey legs onto the prepared baking sheet.
Bake: Bake for 25 minutes. After the first 25 minutes, loosely tent the top with aluminum foil to prevent it from browning too fast. You do not want to seal the turkey as it will create steam and prevent it from getting crisp.
Continue baking: Continue to roast for 30 minutes or until a meat thermometer inserted into the thickest part of the turkey registers 165 degrees Fahrenheit.
Let rest and serve: Remove from the oven, tent it with aluminum foil, and let it rest* for 10 minutes before serving.

Notes

Cook time*: Keep in mind that there’s a direct correlation between the size of the drumstick and cook time. Roasting large turkey legs will take longer than roasting small ones, and you’ll also need to adjust the amount of butter rub to ensure there’s enough to coat each leg. The turkey drumsticks we used when testing this recipe were 12 to 14 ounces, so please adjust the timing accordingly.
Rest time: Do not skip the resting time. Letting the turkey rest allows any remaining liquid to redistribute into the meat, creating that sought-after juicy inside.
Roasted turkey legs and turkey thighs: You can use this exact roasting method and the turkey seasoning to roast turkey drumsticks and thighs together. We tested this recipe with one turkey leg (9 ounces) and one turkey thigh (9 ounces) and it worked perfectly. As mentioned earlier, be sure to adjust the timing according to the size and weight of your turkey parts. Be sure to roast them until they reach 165 degrees F.
Store: Let the leftover turkey legs rest until they come to room temperature. Store them in an airtight container in the fridge for up to 3-4 days.
Reheat: I recommend reheating them in the oven to help them maintain their crisp outer layer. Wrap each drumstick in foil and place them on a wire rack set on a rimmed baking sheet. Reheat the foil wrapped turkey legs in a 275-degree F oven for around 35-45 minutes (of course, the timing will vary based on the amount of leftover turkey). For a great way to achieve extra-crisp skin after reheating, place the drumsticks in a lightly oiled skillet (use olive oil or your oil of choice) over medium heat and cook until you have a nice and crispy skin.
Freeze: To freeze, let them cool to room temperature, wrap them tightly in foil, and place them in an airtight container or freezer-safe bag. Freeze for up to 3 months.
Thaw: Thaw your frozen turkey drumsticks overnight in the refrigerator. The next day, reheat per the instructions above.

Nutrition