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Roasted Turkey Legs with Rosemary Garlic Butter

Roasted turkey legs are coated with rosemary garlic butter and cooked until the skin is golden and the thickest part reaches 175°F. A 15-minute rest helps keep the meat juicy before serving.
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Prep Time 10 minutes
Cook Time 2 hours
Resting 15 minutes
Total Time 2 hours 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

  • 4 turkey legs about 1 to 1 1/2 pounds each
  • 0.5 cup unsalted butter softened
  • 4 cloves garlic minced
  • 2 tbsp fresh rosemary finely chopped
  • 2 tsp kosher salt
  • 1 tsp black pepper

Equipment

  • 1 16x12-inch roasting pan

Method
 

  1. Preheat the oven to 375°F.
  2. In a small bowl, mix the softened unsalted butter, minced garlic, finely chopped fresh rosemary, kosher salt, and black pepper.
  3. Rub the butter mixture evenly over the turkey legs.
  4. Arrange the legs in a single layer in a 16x12-inch roasting pan.
  5. Roast for 1 1/2 to 2 hours, until the skin is golden and a thermometer inserted into the thickest part without touching bone reads 175°F.
  6. Tent loosely with foil if the skin browns too quickly.
  7. Rest the turkey legs for 15 minutes before serving.

Notes

For the most reliable doneness, check the thickest part without touching bone. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a dairy-free option, use a plant-based butter substitute.