Slow Roasted Turkey Legs (Printable)
Tender turkey legs slow-cooked with aromatic sage, garlic, and lemon for a rich, savory main course.
# What You'll Need:
→ Turkey
01 - 4 turkey legs, skin on, approximately 10.5 oz each
→ Marinade
02 - 2 tbsp olive oil
03 - 1 tbsp unsalted butter, melted
04 - 2 tbsp fresh sage leaves, finely chopped (or 2 tsp dried sage)
05 - 4 garlic cloves, minced
06 - 1 tbsp fresh lemon juice
07 - 1 tsp lemon zest
08 - 1 tsp salt
09 - ½ tsp freshly ground black pepper
→ Vegetables & Aromatics
10 - 1 large onion, sliced
11 - 2 carrots, sliced
12 - 2 celery stalks, sliced
13 - 1 cup chicken or turkey broth
# How-To Steps:
01 - Preheat the oven to 300°F.
02 - Combine olive oil, melted butter, sage, garlic, lemon juice, lemon zest, salt, and pepper in a small bowl.
03 - Pat turkey legs dry with paper towels and rub the marinade generously over each leg for thorough coverage.
04 - Place sliced onion, carrots, and celery evenly in a large roasting pan. Position the turkey legs on top of the vegetables and pour broth around (not over) the legs.
05 - Cover the pan tightly with aluminum foil and roast for 2 hours, basting the turkey legs with pan juices halfway through.
06 - Remove the foil, increase oven temperature to 400°F, and roast uncovered for 15 minutes until skin is golden and crisp.
07 - Allow the turkey legs to rest for 5 to 10 minutes before serving. Spoon pan juices and vegetables over each portion.
# Expert Suggestions:
01 -
- The meat becomes impossibly tender and practically falls from the bone without any fussing or special technique.
- Your kitchen smells incredible while it cooks, and the whole process feels almost meditative.
- It's naturally gluten-free and doesn't require a ton of ingredients or last-minute panic.
02 -
- Don't skip drying the turkey legs before you rub them with the marinade—moisture is the enemy of browning, and you want that skin to crisp in the final stage.
- That low, slow roast is non-negotiable if you want fall-apart tenderness; cranking the heat just makes everything dry and tough.
03 -
- Fresh herbs matter, but don't stress if you only have dried sage—just use a third of the amount since dried is more concentrated.
- If your oven runs hot or cold, use a meat thermometer to check doneness around the 1 hour 45 minute mark; the thickest part should read 74°C (165°F).