Roasted Turkey Legs with Gravy

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I’m a big fan of turkey meat. And this is a great recipe any time of year. But sometimes, your holiday plans are small and intimate and you don’t feel like roasting that whole entire turkey. Enter turkey legs (you can also use turkey thighs or wings with this recipe). The sheer size of them is so powerful. I feel like I’m in the Flinstone’s cartoon or something.

The best part of this dish is the gravy, to salaciously bathe the legs in and dip everything into. This recipe is (slightly) adapted from MyForkingLife.com …thank you so much! We really enjoyed it! It was so easy to make and the spices were an amazing combination.

Best way to serve these is with some mashed potatoes. Please try my Classic Mashed Potatoes or my Roasted Garlic Mashed Potatoes for the ideal meal.

Roasted Turkey Legs with Gravy

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Servings: 4

Prep Time: 10 minutes mins

Cook Time: 1 hour hr 50 minutes mins

Total Time: 2 hours hrs

Ingredients 

Turkey:

• 4 lbs turkey legs*
• 2 tbs olive oil
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp paprika
• 3/4 tsp dried thyme
• 1/2 tsp celery salt
• 1/2 tsp cayenne pepper
• salt + pepper
• 1 large onion, sliced
• 1 green bell pepper, sliced

Gravy:

• 3 tbs butter
• 1 onion, diced
• 2 cloves garlic, minced
• 1/4 cup flour
• 1/4 tsp paprika
• salt + pepper to taste
• pan drippings
• 2 cups chicken broth, room temp

Instructions

Turkey:

• Preheat your oven to 375°F. Pat your turkey legs dry and then place them in your roasting dish. In a small bowl, whisk together all the seasonings and salt and pepper to taste. Coat the legs with the oil. Sprinkle them with the seasoning mixture and rub it so it gets all over the legs. Add the sliced pepper and onions to the top and tightly cover the pan with aluminum foil. Roast for 1 hour and 15 minutes.
• Transfer the legs to a plate and cover to keep them warm as can be. Pour the pan drippings into a measuring cup.

Gravy:

• Melt your butter in a deep skillet over medium heat. Sauté your onions until translucent (2 minutes) and then stir in the garlic for 30 seconds.
• Add in the flour, paprika, salt and pepper to taste. Stir constantly for 1 minute.
• Pour in the pan drippings and stir for a minute to combine with the rue. Then slowly add in the broth, a half a cup at a time. Bring to a simmer and cook until the gravy thickens, about 5 minutes.
• Transfer the legs back to the pan and pour the gravy over them. Roast again (uncovered) for another 35 minutes. Internal temperature of legs should read 165°F.

Notes

You can also use turkey thighs or wings with this recipe.

Nutrition

Calories: 693kcal | Carbohydrates: 18g | Protein: 77g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Cholesterol: 269mg | Sodium: 1017mg | Potassium: 1349mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1163IU | Vitamin C: 56mg | Calcium: 114mg | Iron: 8mg

Author: Stella