Roasted Turkey Legs (2024)

FAQs

What temperature should turkey legs be cooked at? ›

Roast uncovered until the legs are golden brown and the internal temperature is 180 degrees F (82 degrees C) when taken with a meat thermometer, about 1 ½ to 2 hours. Add more water if needed while roasting, and baste occasionally with the juices or melted butter.

But if you are roasting the turkey, be it whole turkey, breast, or leg on a regular roasting pan, foil is a good option. Basically the foil works in the same way a lid works—by trapping steam so the turkey stays moist throughout the roasting process. Simply tent the foil so that it loosely covers the whole turkey.

The most important thing to keep in mind with Turkey Drumsticks is that, especially for our pastured birds, they're going to be tough if they aren't cooked long enough. Just like a brisket, Turkey Drumsticks do best when cooked low and slow, to allow the muscle fibers to relax and become tender.

A long, slow braise converts turkey legs' abundant connective tissue to gelatin, leaving the meat ultra moist and tender. Braising is an easy, hands-off method that makes overcooking nearly impossible.

We recommend preheating the oven to 325°F and not much higher. While higher temperatures will cook a turkey faster, they'll also increase the chances that your bird will singe or even burn on the outside before the inside is cooked through.

"Often, consumers will inquire about adding water to the bottom of their roasting pans. We do not recommend adding water to the bottom of the pan. Cooking a turkey with steam is a moist heat-cook method and is acceptable, sure, but is not the preferred method for cooking your turkey."

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.

Neither chefs nor food writers can agree on whether—or why—you'd want to tie up your turkey. Some say that the splayed legs of an untrussed bird cook faster due to more exposure to hot air, plus more of the skin crisps.

It can be made of heat-resistant nylon or metal, and it's perfectly safe to leave it in the bird while it roasts. However," the Hotline specialist goes on, "it's more difficult to get a bird done evenly, especially in the leg joints, if the legs are locked or trussed together."

To find out if your turkey is done without a thermometer, pierce the mid-thigh muscle with a fork, explains Johnson. "When the juices run clear, and no longer reddish or pink in color, it's a good indication that your turkey is done."

Why is my turkey leg rubbery? ›

Avoid the microwave as it will dry out the turkey and make the skin rubbery.

A turkey leg is technically comprised of the bird's thigh and the drumstick (the part of the leg below the knee joint), though in many recipes the term is used to refer to just the drumstick. Skin-on and bone-in, a full leg typically weighs between one and two and a half pounds.

How do you clean a turkey before cooking it? Well... you don't! Just like with other meat, the USDA recommends skipping washing your turkey before you cook it. It doesn't matter if you're roasting, frying, or smoking your turkey, there's no need to give it a rinse unless you've brined it (more on that below).

Always check with an instant-read thermometer inserted into the thickest part of the leg and not touching the bone to ensure the internal temperature has reached 160°F. After a 10-minute rest, it should climb to 165°F. Leftovers: You can keep the leftovers in the fridge, in an airtight container, for 3-4 days.

When cut away from the bird, the legs and thighs cook more quickly while the whole breast, which is much larger, takes a bit longer to cook. Choose one herb mixture or rub and use that on all of the turkey parts.

Hold the thermometer still until the numbers stop increasing. If it is not ready, return it to the oven. According to the Department of Agriculture, a turkey must reach 165 degrees F to be safe, but you can take it out of the oven as low as 160 degrees F because the temperature will rise at it rests.

You'll find that most people (including the USDA) consider the turkey to be done once it's reached a minimum internal temperature of 165 degrees F (75 degrees C) in the thickest part of the thigh.