Ingredients
Method
- In a small food processor add all the ingredients with the exception of the turkey legs, of course! Process for about 1 minute.
- Score the turkey legs 3 times on each side.
- Add the marinade to the legs and rub all around them and in between each cut. Refrigerate and marinate for at least one hour.
- Preheat the oven to 425° F (220°C) . Bake at 425° for about 1 hour or until the internal temperature reaches 165° F. After they have been cooked, let them rest for a few minutes before digging in.
- Air Fryer Directions:
- Set air fryer to 390° F. and set time to 33 minutes. Air fry them for 30 minutes, 15 minutes per side, or until the internal temperature reaches 165° F. The additional 3 minutes are to pre-heat the air fryer.
- Enjoy these delicious Juicy oven baked Turkey Legs!
- Buen Provecho!
- Air Fryer Turkey Legs
- Juicy Turkey Burgers
- Whole Roast Turkey with Homemade Gravy
Nutrition
Notes
Pro Tips:
Look for turkey legs that feel heavy for their size and have tight, unblemished skin. Avoid any with dark spots or a slimy feel — fresh turkey legs should smell clean, almost sweet. The weight tells you there's good meat-to-bone ratio. Score the skin in a crosshatch pattern before seasoning, cutting just deep enough to reach the fat layer. This allows seasonings to penetrate deeper and creates more surface area for that crispy skin we're after, while preventing the skin from shrinking and tearing. After years of making these, I always flip the legs halfway through roasting. Most recipes don't mention this, but it prevents the bottom from getting soggy and ensures even browning. The extra step makes the difference between good and restaurant-quality results. Baste with the pan drippings mixed with a splash of orange juice every 30 minutes. The citrus helps break down tough fibers while adding subtle brightness that cuts through the richness — a trick my abuela taught me for any dark poultry meat.
Look for turkey legs that feel heavy for their size and have tight, unblemished skin. Avoid any with dark spots or a slimy feel — fresh turkey legs should smell clean, almost sweet. The weight tells you there's good meat-to-bone ratio. Score the skin in a crosshatch pattern before seasoning, cutting just deep enough to reach the fat layer. This allows seasonings to penetrate deeper and creates more surface area for that crispy skin we're after, while preventing the skin from shrinking and tearing. After years of making these, I always flip the legs halfway through roasting. Most recipes don't mention this, but it prevents the bottom from getting soggy and ensures even browning. The extra step makes the difference between good and restaurant-quality results. Baste with the pan drippings mixed with a splash of orange juice every 30 minutes. The citrus helps break down tough fibers while adding subtle brightness that cuts through the richness — a trick my abuela taught me for any dark poultry meat.
