How To Make Baked Turkey Legs – Recipe With Pictures

baked turkey legs

Have you seen those giant turkey legs sold in the meat section of the grocery store?  Do you always pass on them because you don’t know how to cook turkey legs?  Next time you see turkey legs, get them – cooking turkey legs is really easy.  In fact, baked turkey legs is an effortless meal – you just put the turkey legs in the oven, and the oven does all the work for you!

Turkey legs are so huge – they make chicken legs look super tiny.  Look at the above picture – 4 turkey legs take up the whole baking sheet!  One turkey leg is more than enough for dinner even for the hungriest and biggest eater :)

Turkey legs are usually very cheap.  Baked turkey legs is a great budget dinner, and is a nice change from the chicken legs.  Turkey legs are so yummy with the cranberry sauce!

How To Make Baked Turkey Legs:

Preheat the oven to 375F.

Sprinkle the turkey legs with salt and pepper.  Put in the oven and bake for 1 1/2 hours, or until done.  You know when the turkey legs are done when the meat thermometer put in the thickest part of the leg registers 165F, and also when the juices run clear (not pink) when the thickest part of the leg is cut.

Enjoy the turkey legs with the cranberry sauce!  A great side dish to go with the baked turkey legs is mashed potatoes.

7 Comments

  • Robert

    Refreshing to see a person post a nice simple receipe. Most other people’s recipes are listing wrong baking/frying times. Silly concoctions that I think they post as a joke.

    Thanks for using the K.I.S.S. principle. Love your receipes!

  • Sherry

    Weird question, but are these best done on a baking sheet, roasting pan, or baking dish?

  • Melanie Mendelson

    I don’t think it matters what kind of dish you use. I made these turkey legs on a baking sheet and in a baking dish, they were exactly the same. I haven’t tried to make them in a roasting pan, but I don’t see why not.

  • Melanie

    Melanie, great name! I made my own BBQ sauce and kept basting it even while I had it covered. Took the cover off the last 20 min and kept putting sauce on. (Don’t forget to turn them over!) It came out SO GOOD and so juicy! I hate paying $9 for the legs at a fair and they’re dry!! Thanks for the oven temp and cooking time. So glad it didn’t end up having to cook for 3 hours b.c the temp given was to low… I’ll visit here again for my next culinary question and for recipe ideas!

  • Thanks Melanie, I’m not much of a cook but they sound so easy to do.

  • Melonie

    Thanks Melanie. Really happy I came across your recipe. I’ll be trying this tonight. Hope I get it right! :)

  • Glenda Emanuel

    I’ve long been taking advantage of the turkey parts and baking them in foil as you describe. Seasoning possibilities are endless. My “fall back” is our favorite brand of seasoning salt with a little poultry seasoning added. We like it best if seasoned a few hours ahead of cooking to allow for better flavor penetration. I’ve always done mine at 350 degrees for about 2 hrs., so I’ll be trying the slightly higher temp you suggest and cooking for 1 1/2 hrs instead. Juices trapped in the foil can be used to make a quick gravey (thickened) to spoon over rice or potatoes, or just as “dipping sauce” on the side. (or frozen and saved for the next pot of soup!)
    I just found your site and know I’ll be back. Thank you!

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