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Roasted Turkey Legs with Garlic Rosemary Butter and Gravy

Roasted turkey legs are coated with garlic rosemary butter and oven-roasted until the skin is browned and the dark meat is tender. Serve them with a simple gravy made from the strained pan drippings.
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Prep Time 20 minutes
Cook Time 2 hours 5 minutes
Resting 15 minutes
Total Time 2 hours 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

For the garlic rosemary butter
  • 6 tbsp unsalted butter softened
  • 3 cloves garlic minced
  • 1 tbsp fresh rosemary finely chopped
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
For the turkey
  • 4 turkey legs bone-in, skin-on; about 1 pound each
For the gravy
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 0.5 cup pan drippings strained from the roasted turkey

Equipment

  • 1 12x16-inch roasting pan
  • 1 medium saucepan

Method
 

Make the garlic rosemary butter
  1. In a small bowl, mix the softened butter, garlic, rosemary, kosher salt, and black pepper.
Roast the turkey
  1. Heat the oven to 350°F.
  2. Set a rack inside a 12x16-inch roasting pan.
  3. Pat the turkey legs dry.
  4. Gently loosen the skin.
  5. Spread the butter mixture underneath the skin and over the outside of each leg.
  6. Arrange the legs skin-side up on the rack.
  7. Roast for 1 1/2 to 2 hours, until the skin is browned and a thermometer inserted into the thickest part of each leg, away from the bone, reads at least 165°F; for tender dark meat, aim for 175–180°F.
  8. Transfer the turkey legs to a platter.
  9. Loosely tent with foil and rest for 15 minutes while you make the gravy.
Make the gravy
  1. Strain the pan drippings into a measuring cup and measure 1/2 cup.
  2. If there is less, add enough chicken broth to reach 1/2 cup.
  3. Melt the butter in a medium saucepan over medium heat.
  4. Whisk in the flour and cook for 1 minute.
  5. Gradually whisk in the 1/2 cup drippings mixture and the remaining chicken broth.
  6. Simmer for 3 to 5 minutes, whisking often, until thickened.

Notes

For especially tender dark meat, use a thermometer and aim for 175–180°F. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. For a gluten-free gravy, use a gluten-free all-purpose flour blend.