Not everyone wants or needs to roast a whole turkey for Thanksgiving. Perhaps you plan on a small Thanksgiving gathering, or maybe your family members have a strong preference for either white or dark meat. Either way, roasting just a couple of turkey breasts, or a few turkey drumsticks, has some clear advantages, inlcluding a shorter roasting time and a better tasting bird – roasting parts of the bird means avoiding the issue of white meat that becomes too dry by the time the dark meat is fully cooked.
I realize that most recipes will tell you to roast turkey legs for an hour and a half at 350 degrees F, but as always when roasting poultry, I find that roasting for a short time at a very high temperature yields the best results – crisp, well-browned skin and juicy, succulent meat.
- Olive oil spray
- 4 bone-in, skin-on medium turkey drumsticks (about 10oz each)
- ¼ cup butter, melted
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Preheat oven to 450 degrees F. Fit a roasting pan with a roasting rack and spray the rack with olive oil spray.
- Pat the turkey drumsticks dry with paper towels. Brush the turkey drumsticks all over with melted butter and rub with the seasoning mix. Place on the roasting rack.
- Roast for 30 minutes, until the skin is well browned. Loosely cover with foil, to avoid scorching the top, and continue roasting for 15 more minutes, until juices run clear when pierced with a fork and an instant-read thermometer registers 165 degrees F (make sure it isn’t touching the bone).
- Remove from oven and allow to rest, still covered in foil, for 10 minutes before serving.