Ingredients
Scale
- 3–4 Large Turkey Legs (approx. 3 lbs)
- 2 lbs Russet or Yukon Gold Potatoes, chopped into chunks
- 1 lb Carrots, peeled and sliced into thick rounds
- 2 Large Yellow Onions, quartered
- 3 tablespoons Vegetable Oil or melted Butter
- 2 teaspoons Dried Rosemary
- 2 teaspoons Dried Thyme
- 1 tablespoon Garlic Powder
- Salt and Black Pepper to taste
- 1/2 cup Chicken Broth (optional, for extra moisture)
Instructions
- Start by preheating your oven to 375°F (190°C). In a small bowl, mix the dried rosemary, thyme, garlic powder, salt, and pepper. Pat the turkey legs dry with paper towels to ensure the skin gets crispy. Rub half of the oil and half of the spice mixture directly onto the turkey skin and under the skin where possible. If you are making this ahead of time, place the seasoned turkey in a sealed container in the fridge overnight.
- Place your chopped potatoes, carrots, and onions into a large roasting pan or a heavy-duty sheet pan. Drizzle the remaining oil over the vegetables and toss them with the rest of the spice mixture until they are evenly coated. Spread the vegetables out to create a flat layer; this will act as a natural rack for the turkey, soaking up all the delicious juices as it cooks.
- Nestle the seasoned turkey legs on top of the vegetable bed. If you prefer a moister environment, pour the chicken broth into the bottom of the pan (avoiding the turkey skin). Place the pan in the center of the oven. Roast for about 1 hour and 15 minutes to 1 hour and 30 minutes. Use a meat thermometer to ensure the turkey reaches an internal temperature of 165°F (74°C). The skin should be deep golden brown and the vegetables should be fork-tender.
- Once fully cooked, remove the pan from the oven. Transfer the turkey legs to a cutting board and let them rest for at least 10 minutes. This allows the juices to redistribute, ensuring the meat stays moist. While the meat rests, give the vegetables a quick toss in the accumulated pan juices. Arrange the vegetables on a large platter and place the turkey legs on top. Serve immediately while hot.
- Cook Time: 1 hour 50 minutes