Baked Turkey Legs- Connie's

Connie Ottman


I'm a real fan of dark chicken and turkey meat. And I was feeling the season of Autumn. Therefore, bought some turkey legs and history was made:) This simple, easy recipe smells divine in the oven and tastes the same way on your plate. Left overs make an excellent turkey pot pie and/or sandwiches. Enjoy!

★★★★★ 1 vote
15 Min
1 Hr 20 Min


fat turkey legs
1/2 stick
butter, softened.
1/2 tsp
poultry seasoning (more if you like)
salt and pepper to taste
lemon or orange, zested
1/4 c
chicken broth
2 stalk(s)
celery, peeled and diced. (optional)
carrots, diced. (optional)


1Rinse turnkey legs and pat dry.
2Slip the skin of the turnkey back over the leg. This is done by slipping your fingers between the skin and meat of the leg.
3Smear butter onto meat on both sides of the leg.
4Sprinkle meat with poultry seasoning and salt & pepper.
5Secure skin back over the leg.
6Cover legs on both side with lemon or orange zests.
7Place foil in the bottom of a long rectangular pan.
If you wish, dice carrots and celery and add to pan.
8Add chicken broth to pan.
9Place turkey legs in pan.
10Roast legs at 350 degrees for one hour and twenty minutes. CAUTION: Do not over bake and since ovens are different, start checking on the turkey leg temperature after one hour. Turkey temperature should be 175 degrees when you take it from the oven.
11When ready, take turkey legs from oven and let rest 15 minutes to redistribute the juices.
12Taste your broth. If it's to your liking, spoon on turkey legs. If not, add salt, pepper and a little butter and warm, then spoon over turkey legs.

About this Recipe

Course/Dish: Turkey
Main Ingredient: Turkey
Regional Style: American
Hashtags: #easy, #Thanksgiving, #legs