You Don't Need to a Roast a Whole Turkey This Year — This Method Is 100x Easier

When I show up to the Thanksgiving table, I want to see a full-blown roasted turkey. For a friendsgiving spread, however, that always feels a little tedious. That’s why I think roasted turkey legs are the perfect centerpiece to a friend-filled potluck.

Drumsticks are cost-effective, way less cumbersome, and practically foolproof. Just slather them with some herby compound butter, wrap them individually in foil, and let them hang out in the oven while you do literally anything else (cooking a side dish or two works, but relaxing on the couch with a holiday movie and a seasonal cocktail sounds even better). Then, simply unwrap the turkey legs and broil them for a few minutes to get the skin nice and crispy. Just don’t toss the drippings! That “liquid gold” can go into a side of gravy that no one will want to skip.

Why You’ll Love It

• Easier than a whole bird. Don’t fuss with the whole bird when you can just make a bunch of drumsticks instead. They’re simpler, and the foil technique yields juicy, foolproof results every time.

• Fun to eat! Who doesn’t love a drumstick? They aren’t just for renaissance and state fairs — bring them to the Thanksgiving table, too.

Key Ingredients in Roasted Turkey Legs

• Drumsticks: Try to find similarly sized drumsticks so they all cook at the same rate.

• Butter: The unsalted variety is the perfect base for the extra-flavorful compound butter — just make sure it’s nice and softened.

• Woody herbs: A combination of rosemary and thyme leaves bring lots of cozy flavor.

• Seasonings: Garlic powder and a little brown sugar along with Dijon mustard round out the flavor of the compound butter.

How to Make Roasted Turkey Legs

1. Make the compound butter. Stir together softened butter, fresh rosemary and thyme, Dijon mustard, garlic powder, brown sugar, salt, and pepper.

2. Prep the turkey legs. Rub the butter mixture all over the turkey legs and under the skin. Wrap each drumstick in aluminum foil and set on a wire rack over a rimmed baking sheet.

3. Bake the turkey legs. Bake until the turkey is extremely tender, and a thermometer inserted into the thickest part without touching bone registers at least 165ºF.

4. Broil the turkey skin. Unwrap the drumsticks and return them to the wire rack. Carefully pour any liquid in the foil into a heat-proof container, cool, and then use to make gravy. Broil the turkey legs until the skin is crispy, then cool for about 10 minutes before serving.

Helpful Swaps

• Add 1/2 teaspoon dry rubbed sage or poultry seasoning to the butter for some extra holiday flavor.

• Add a pinch of chili flakes to the butter for a little heat.

• Sprinkle the finished turkey legs with a little finely chopped parsley.

• You can use salted butter in place of unsalted, just give it a taste before adding salt to make sure you don’t overdo it.

• Replace garlic powder with freshly grated garlic cloves.

Storage and Make-Ahead Tips

If you want extra-crispy skin, set the turkey legs on a wire rack over a rimmed baking sheet and refrigerate, uncovered, overnight. This will thoroughly dry the skin (and make the butter go on a little easier, too!).

Leftovers can be refrigerated in an airtight container for up to 4 days.

What to Serve With Roasted Turkey Legs

• Classic Mashed Potatoes (or this French Onion Dip Version)

• Turkey Gravy (use the drippings here!)

• Thanksgiving Stuffing

• My Great Big Make-Ahead Holiday Salad

• Chopped Broccoli Salad with Warm Honey Vinaigrette

• Roasted Carrots with Orange

• Cranberry Sauce

Roasted Turkey Leg Recipe

Eating with your hands is encouraged.

Prep time 15 minutes

Cook time 2 hours 10 minutes

Makes 4 turkey legs

Serves 4

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

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1. Arrange an oven rack 8 to 10 inches from the broiling element and heat the oven to 325ºF. Fit a wire rack onto a baking sheet (line the baking sheet with aluminum foil first if desired).

2. Stir together 1 stick spreadable unsalted butter, 1 tablespoon coarsely chopped fresh rosemary leaves, 1 tablespoon coarsely chopped fresh thyme leaves, 1 tablespoon Dijon mustard if using, 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon packed brown sugar, and 1/2 teaspoon black pepper together in a small bowl.

3. Rub the mixture all over 4 skin-on, bone-in turkey drumsticks, carefully tucking some under the skin. Wrap each drumstick in aluminum foil. Place on the wire rack.

4. Bake until the turkey is extremely tender and a thermometer inserted into the thickest part without touching bone registers at least 165ºF, 1 hour and 45 minutes to 2 hours.

5. Remove from the oven and heat the broiler. Unwrap the drumsticks and return them to the wire rack. (Carefully pour any liquid in the foil into a heat-proof container, cool, and then use to make gravy or refrigerate for another use if desired.)

6. Return the baking sheet to the oven and broil until the turkey skin is crispy, flipping halfway through, 8 to 10 minutes total (watch closely, it can burn quickly!). Let cool for about 10 minutes before serving.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Further Reading

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