4medium turkey legs(bone-in, skin-on, about 10 ounces each)
¼cupbuttermelted
Seasoning mix:
1teaspoonsea salt
¼teaspoonblack pepper
1teaspoongarlic powder
1teaspoondried thyme
1teaspoonpaprika
Instructions
Preheat the oven to 450°F. Fit a rimmed roasting pan with a rack and spray the rack with avocado oil.
Pat the turkey legs dry with paper towels. Brush them all over with melted butter and rub them with the seasoning mix. Place them on the roasting rack and lightly spray them with avocado oil.
Place the turkey in the oven. Roast it, uncovered, for 20 minutes, until the skin is browned.
Loosely cover the turkey legs with foil to avoid scorching their top, and continue roasting them until the juices run clear when pierced with a fork and an instant-read thermometer not touching the bone registers 160°F, about 30 more minutes.
Remove the turkey legs from the oven and allow them to rest, still covered in foil, for 10 minutes before serving. Do not skip this step - it will enable the internal temperature to climb and the juices to redistribute and settle.
Video
Notes
Roasting time:You'll need to adjust the oven temperature and the time the bird spends in the oven according to the size of the turkey pieces.The method of roasting for a short time at a high temperature is perfect for medium turkey legs weighing about 10 ounces each. If yours are much bigger - around a pound each - bake them for longer at a lower temperature.Turkey legs weighing 1 pound should be baked in a 350°F oven for at least 90 minutes and up to two hours. Cover them loosely with foil once the tops are deeply browned, which should happen after 60-75 minutes.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. Reheat them gently in the microwave at 50% power, or enjoy them cold.