Baked Turkey Drumsticks Recipe Juicy Tender

Love cooking different cuts of turkey? Try my boneless turkey breast, baked turkey wings, turkey cutlets, or turkey tenderloin next. In my world, turkey isn’t just for holiday dinners. It’s one of my favorite proteins to enjoy for regular weeknight dinners with a vibrant salad and roasted vegetables on the side. For an even more hands-off meal, I turn to my roast turkey legs recipe. It’s a flavor-packed meal that’s much easier than cooking a whole bird. It’s perfect for dark meat lovers and needs very little prep.

Why I love this recipe

Minimal ingredients. Olive oil and a few savory poultry seasonings are rubbed all over the drumsticks before baking, yielding restaurant-worthy results. Juicy and crispy. Forget all about dry and bland turkey! In my recipe, the drumsticks are cooked at a high temperature in their own juices, giving you succulent meat on the inside and crispy skin on the outside (similar to smoked turkey legs!). This is an easy family meal. It works well for a weeknight dinner or for more special occasions (including my nephew’s Disney World-themed party, seriously). Easier than a whole turkey roast. As expected, turkey legs have a shorter roasting time than the whole bird. You can whip these up for a small holiday dinner.

Ingredients needed

Turkey drumsticks/Turkey legs. Use bone-in and skin-on whole turkey legs. I buy turkey legs at my local butcher because the size of the turkey legs are mostly even, but more and more grocery stores have them in stock. Oil. Olive oil or any neutral-tasting oil should work well (like avocado oil). Softened melted butter is a nice choice, too. Dry herbs and spices. Kosher salt, paprika, garlic powder, onion powder, black pepper, dried thyme, and chili flakes are stirred with the oil to create my homemade turkey rub.

How to make baked turkey drumsticks

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Pat the drumsticks dry with paper towels to help the oil-spice rub stick to the skin. For extra crispy turkey legs, heat them under the broiler for 2 to 3 minutes at the end. You’ll know the turkey is ready to eat when the meat is no longer pink, the juices run clear, and the skin is brown and crisp. You can also use a meat thermometer to measure the internal temperature of the meat by inserting it in the thickest part of the leg. Turkey is safe to eat when it reaches 165ºF. Use the drippings. As they bake, the drumsticks will release deliciously savory drippings you can use to make gravy! Change up the flavor. Turkey legs are super versatile and work well with many seasonings. Try some Rosemary, cayenne pepper, chicken seasoning mix, ground cumin,

Storage instructions

To store: Store the leftover roast turkey legs in an airtight container in the fridge for up to 3 or 4 days. Because roasted turkey drumsticks are easier to cook than a whole turkey, you can serve them for low-maintenance holiday side dishes with roasted potatoes and carrots, mashed potatoes, sweet potatoes, cabbage steaks, and sauteed carrots on the side. Don’t forget the gravy! To freeze: The baked and cooled turkey legs can be frozen in an airtight container or freezer-safe bag for up to 6 months. Thaw them overnight in the fridge before reheating. To reheat: Warm the leftover turkey in the microwave for 1 to 2 minutes or in a 350ºF oven until heated through.