Juicy Brined and Oven Roasted Turkey Legs
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If you’re hosting a more intimate Thanksgiving feast this year and don’t want to bake an entire turkey, these caveman-sized Brined and Roasted Turkey Legs made with simple ingredients are a delicious option.
Not only are roasted turkey legs fun to eat, but they are perfectly tender and juicy on the inside with a little kick from a homemade chili spice rub on the outside.
A sugar and salt brine is the secret to the most tender turkey legs. After brining, coat the whole turkey leg with the spice rub and roast in the oven until cooked through.
This simple turkey leg brine recipe can also be used for turkey wings, chicken legs or drumsticks, or even turkey thighs or a turkey breast if you like.
Why you’ll love this Turkey Legs Recipe!
Ingredient notes
- Water | Mix salt and flavorings into enough wanter to completely submerge the turkey legs.
- Kosher salt | Helps to both flavor and tenderize the turkey legs during the brining process.
- Brown sugar | Contributes to the overall flavor and promotes better browning of the skin.
- Bay leaf | Used to infuse the brine with a subtle, herbal flavor, enhancing the overall taste of the turkey.
- Seasoning blend | Will be used in the brine and the spice mix. Seasoning blends like Emeril’s Essence or Montreal Steak Seasoning are pre-mixed spice mixtures that contain a variety of herbs and spices.
- Chili powder | Chili powder adds a bit of heat and smokiness to the turkey legs, creating a spicy and earthy flavor.
- Paprika | Use either sweet or smoked paprika for both color and flavor.
- Onion salt | For a bit of savory and slightly sweet onion flavor.
How to make Easy Roasted Turkey Legs
The exact baking time required will depend on the size of your turkey legs, but most should cook for just 40 minutes. That’s a lot faster than roasting a whole turkey!
STEP 1 | Prepare the brine a day ahead of time
The brine solution should be chilled before adding the turkey. Since this particular brine recipe is boiled first to dissolve the ingredients, it is best to make it ahead of time and store it in the refrigerator to use the next day.
In a large pot over high heat, bring water, salt, brown sugar, seasoning blend, and bay leaf to a boil. Stir to make sure the salt and sugar have completely dissolved, then remove from the heat source and let cool. Refrigerate until ready to use.
tip
- To use the brine right away, let it cool slightly, then fill a large container with ice. Pour in the brine and swish it around until it is chilly.
STEP 2 | Soak the turkey legs in the brine
Submerge the turkey drumsticks in the brine and refrigerate overnight, or for at least a minimum of 4 hours. Be sure there is enough water to cover them completely.
Drain and discard the brine, then dry the turkey legs with paper towels.
STEP 3 | Preheat the oven and prepare the pan
Once the turkey legs have finished their swim in the brine, it’s time to cook! Preheat the oven to 400 degrees. Then, lightly coat a rimmed cookie sheet or roasting pan with cooking spray, or line it with parchment paper.
STEP 4 | Dry and season the turkey legs
Next, remove the legs from the brine and discard the brine.
Pat the turkey legs dry with paper towels — this will help the spice mix stick to the skin.
In a small bowl, combine the spice rub ingredients, then sprinkle the spices evenly over the turkey legs, even under the turkey skin at the top. Place the coated turkey legs on the prepared pan.
STEP 5 | Bake the turkey legs
Place the pan in the preheated oven and cook for 20 minutes uncovered.
Lower oven temperature to 325 degrees and continue baking for another 15 to 20 minutes, until a meat thermometer inserted into the thickest part of the leg registers an internal temperature of 165 degrees.
tips
- If desired, place all the spices — cloves, allspice berries, and cinnamon sticks — in a square of cheesecloth and tie it with kitchen twine. Then, add apple slices to the cider instead.
- For an adult version, add one-half cup of dark rum, bourbon, or brandy to the simmering cider.
Oven-roasted turkey legs are just the thing for a massive appetite — just look at how these bad boys hang off the plate!
Must-Have Instant Read Thermometer
I absolutely love my OXO Good Grips Thermocouple Thermometer that gives accurate temperature readings in just 2-3 seconds!
Variations and substitutions
- For crispy skin, brush the dried turkey legs with a little olive oil before you season the turkey legs.
- For a more savory flavor, add a pinch of onion powder, garlic powder, or black pepper to the spice mix.
Storage and reheating tips
- Do not leave cooked turkey out at room temperature for more than 2 hours.
- Refrigerate leftovers tightly covered for up to 3 to 4 days.
- Leftover cooked turkey legs may be eaten hot or cold.
- Reheat turkey legs in the oven or in the microwave.
- To reheat in the oven, place the turkey leg in a shallow pan with a small amount of water in a 350-degree oven until the internal temperature reaches 165 degrees.
- To reheat in the microwave, place the turkey leg on a plate and cover with a damp paper towel. Consult your microwave oven owner’s manual for recommended times and power levels.
Frequently asked questions
For the best results, leave the turkey legs in the brine solution for a minimum of 4 hours. For me, it’s easier to prepare the brine and let the turkey soak in it overnight. Do not brine them for more than 24 hours, though.
The most accurate way to test whether the turkey is done is by using an instant read digital thermometer. The recommended minimum safe internal temperature is 165 degrees. Also, when pierced with a fork or knife, the juices should run clear, not pink.
According to the USDA, slightly pink turkey is safe to eat as long as it has been cooked to an internal temperature of 165 degrees. Meat on turkey drumsticks is naturally more pink than breast meat. Smoked turkey is always pink.
Serving suggestions
If you’re hosting a small holiday dinner, serve these brined turkey legs with tasty accompaniments, like a simple spinach salad with Dijon mustard homemade dressing, fresh Cranberry Chutney, and a couple of easy sides like Green Beans Almondine and Mashed Sweet Potatoes.
For dessert, you can’t go wrong with pumpkin bars, an apple tart, or this luscious ricotta cake — YUM!
Looking for more weeknight turkey recipes?
If you like this easy turkey legs recipe, you may also enjoy my Greek Turkey Burgers and BBQ Turkey Stuffed Peppers — both are delicious and easy enough for any weeknight meal. And, my turkey melt and Rachel Sandwich (turkey reuben) are always a good choice!
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Brined and Roasted Turkey Legs
Ingredients
- 10 whole turkey legs
Brine
- 4 quarts water
- 1 cup kosher salt
- 1 cup sugar
- 1 cup brown sugar
- 2 tablespoons steak seasoning blend or Emeril’s Essence
- 1 bay leaf
Dry Rub
- 2 tablespoons chili powder
- 2 teaspoons steak seasoning blend
- 2 teaspoons paprika
- 2 teaspoons onion salt
Instructions
Brine
- In a large pot over high heat, bring water, salt, brown sugar, seasoning blend, and bay leaf to a boil. Stir to make sure the salt and sugar has completely dissolved, then remove from the heat source and let cool.
- Fill a large container with ice. Pour in the brine and swish it around until it is chilly. Submerge the turkey drumsticks in the brine and refrigerate overnight, or at least a minimum of 4 hours.
Roast
- Preheat the oven to 400 degrees. Lightly coat rimmed baking sheets with cooking spray.
- In a small bowl, combine the chili powder, steak seasoning blend, paprika, and onion salt for the dry rub.
- Drain and discard the brine, then dry the turkey legs with paper towels.
- Sprinkle the dry rub all over the turkey legs and place on the prepared baking sheets.
- Roast for 20 minutes, then reduce the heat to 325 degrees and roast for another 15 to 20 minutes, until the turkey is cooked through and reaches an internal temperature of 165 degrees.
Notes
- For easier handling and eating, wrap the end of the drumsticks with aluminum foil after they come out of the oven.
- If your turkey legs are on the larger side they may require more baking time. Check the internal temperature and continue baking in 5 minute increments until the desired temperature is reached. If your turkey legs do require more cooking time, add a little water to the pan during the additional bake time.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
Delicious recipes
How much salt per water?
Brad, you’ll need 1 cup of salt for 4 quarts of water (1 gallon).
Not only does the brine work on turkey legs, but Chicken legs, Breasts, and Tenderloins! It also makes a great poaching liquid for the tenderloins, and breasts! I cooked it down a little further added some more brown sugar and tomato paste and tomato sauce and turned in to a great BBQ sauce
I tried this recipe out tonight. It turned out delicious! I followed the steps, but when the legs were done, the outside didn’t look browned yet. I just through them under the broiler for a few mins and then they were perfect. My turkey legs were on the larger side.
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