Description
These Honey Butter Roasted Turkey Legs are a showstopper, bursting with savory herbs and a hint of sweetness, all leading to an incredibly crispy skin. They’re perfect for a cozy weeknight meal or a special occasion, offering a taste of comfort that everyone will adore.
Ingredients
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly to a loose, spreadable consistency
1 tablespoon coarsely chopped fresh rosemary leaves (from about 3 sprigs)
1 tablespoon coarsely chopped fresh thyme leaves (from about 7 sprigs)
1 tablespoon Dijon mustard (optional)
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon packed dark or light brown sugar
1/2 teaspoon freshly ground black pepper
4 skin-on, bone-in turkey drumsticks (10- to 18-ounces each), patted dry
Instructions
Preheat your oven to 325F with the rack positioned 8 to 10 inches from the broiler. Prepare a baking sheet with a wire rack.
Combine the melted butter with chopped rosemary and thyme, Dijon mustard (if using), kosher salt, garlic powder, brown sugar, and black pepper in a bowl.
Generously rub this mixture all over the turkey drumsticks, ensuring some gets tucked under the skin. Wrap each drumstick tightly in foil. Place them on the prepared wire rack.
Roast for 1 hour and 45 minutes to 2 hours, or until the turkey is very tender and reaches an internal temperature of 165F.
Once roasted, remove the turkey from the oven and turn on the broiler. Unwrap the drumsticks and place them back on the rack.
Broil for a total of 8 to 10 minutes, flipping once, until the skin is wonderfully crispy. Be sure to watch them closely to prevent burning. Let them rest for about 10 minutes before enjoying.
Store any extra turkey in an airtight container in the refrigerator for up to 4 days.
Notes
The most reliable way to check if your turkey legs are done is with an instant-read thermometer. Aim for that 165°F (74°C) in the thickest part of the meat.
Patting the turkey drumsticks thoroughly dry before applying the butter mixture is key. Moisture is the enemy of crispiness!
The broiler is your friend for crispy skin, but it works quickly. Stay in the kitchen and watch closely to prevent the skin from turning from perfectly crisp to burnt.
Don’t skip the resting period! It truly makes a difference in the juiciness of the meat.
- Prep Time: 20 minutes
- Cook Time: 2 hours 35 minutes
- Category: Main Course
- Cuisine: American