Roasted Turkey Legs with Vegetables Recipe
Introduction
Roasted turkey legs with vegetables make for a hearty and satisfying meal that’s full of rich flavors and tender meat. This recipe combines a flavorful marinade with a medley of roasted vegetables, perfect for any comforting dinner.
Ingredients
- 2 turkey legs with thighs, bone-in skin-on (approximately 2 lbs. each)
- 1 tablespoon vegetable oil
- 1 tablespoon brown sugar
- ¼ cup balsamic vinegar
- ½ tablespoon Worcestershire sauce (optional)
- 2 tablespoons paprika
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- Half medium onion, cut into ½-inch wide slices
- 2 to 3 medium carrots, sliced into ½-inch pieces
- 1 cup celery, sliced into ½-inch pieces
- 10 baby potatoes, halved
Instructions
- Step 1: In a large bowl or Ziploc bag, combine the turkey legs with vegetable oil, brown sugar, balsamic vinegar, Worcestershire sauce, paprika, salt, and pepper. Toss or press the mixture to coat the turkey thoroughly. Seal the bag if using, removing excess air, and refrigerate to marinate for at least one hour, preferably longer for more flavor.
- Step 2: Arrange the onions, carrots, celery, and potatoes evenly on a large roasting pan. Place a roasting rack over the vegetables and set the marinated turkey legs on top. Drizzle any leftover marinade over the vegetables.
- Step 3: Preheat the oven to 375°F (190°C). Place the roasting pan inside and bake for 1 to 1.5 hours, depending on turkey leg size, until the skin is golden brown and the internal temperature reaches 165°F (74°C).
- Step 4: For extra crispy skin, turn the broiler on high and broil the turkey legs for 3-4 minutes, keeping a close eye to prevent burning.
- Step 5: Serve the turkey legs alongside the roasted vegetables, drizzling pan juices over the top. Use the pan drippings to make a simple two-ingredient turkey gravy if desired.
Tips & Variations
- Marinate the turkey legs overnight for deeper flavor and more tender meat.
- Add herbs like rosemary or thyme to the vegetables for added aroma and taste.
- Swap baby potatoes for sweet potatoes or parsnips for a different flavor profile.
- If you don’t have a roasting rack, place the turkey legs directly on top of the vegetables.
Storage
Store leftover turkey legs and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Turkey can also be frozen for up to 2 months; thaw completely before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use turkey drumsticks instead of legs with thighs?
Yes, turkey drumsticks work well with this recipe. Adjust cooking time as needed based on their size to ensure they reach an internal temperature of 165°F.
How do I make turkey gravy using the pan drippings?
After removing the turkey and vegetables, skim off excess fat from the drippings. Heat the drippings on the stove, then whisk in a slurry of flour and water or cornstarch and water until it thickens into gravy. Season to taste and serve warm.
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Roasted Turkey Legs with Vegetables Recipe
- Total Time: 1 hour 45 minutes
- Yield: 2 servings 1x
Description
This Roasted Turkey Legs with Vegetables recipe features succulent bone-in, skin-on turkey legs marinated in a flavorful mixture of balsamic vinegar, brown sugar, paprika, and Worcestershire sauce, then roasted alongside a medley of hearty vegetables for a wholesome and satisfying meal. The turkey is perfectly baked to golden brown and optionally broiled for a crispy skin, served with tender carrots, celery, onions, and baby potatoes infused with rich pan juices.
Ingredients
Turkey and Marinade
- 2 turkey legs with thighs, bone-in skin-on (approximately 2 lbs. each)
- 1 tablespoon vegetable oil
- 1 tablespoon brown sugar
- ¼ cup balsamic vinegar
- ½ tablespoon Worcestershire sauce (optional)
- 2 tablespoons paprika
- 1 tablespoon salt
- 1 teaspoon ground black pepper
Vegetables
- Half medium onion, cut into ½-inch wide slices
- 2 to 3 medium carrots, sliced into ½-inch pieces
- 1 cup celery, sliced into ½-inch pieces
- 10 baby potatoes, halved
Instructions
- Marinate the turkey: In a large bowl or ziploc bag, combine turkey legs with vegetable oil, brown sugar, balsamic vinegar, Worcestershire sauce, paprika, salt, and pepper. Toss well to coat the turkey completely in the marinade. If using a ziplock bag, press out the air, seal tightly and massage the marinade around the turkey legs to ensure even coating. Refrigerate and let marinate for at least 1 hour, preferably longer for enhanced flavor.
- Assemble the roasting pan: Arrange the sliced onions, carrots, celery, and halved baby potatoes evenly on a large roasting pan. Place a roasting rack over the vegetables and set the marinated turkey legs on the rack. Drizzle any leftover marinade over the vegetables to impart extra flavor during roasting.
- Bake the turkey legs: Preheat the oven to 375°F (190°C). Put the assembled roasting pan into the oven and bake the turkey legs for 1 to 1.5 hours depending on the size of the legs. Bake until the skin is golden brown and an internal temperature thermometer inserted into the thickest part of the turkey reads 165°F (74°C) ensuring safe doneness.
- Broil the turkey legs (optional): For an extra crispy skin, switch the oven setting to broil on high. Broil the turkey legs for 3 to 4 minutes while carefully watching the skin to prevent burning. Remove once the skin is deeply caramelized and crisp.
- Serve: Transfer the turkey legs and roasted vegetables to serving plates. Drizzle with the pan juices for added moisture and flavor. For extra indulgence, use the pan drippings to make a simple two-ingredient turkey gravy to pour over the meal. Enjoy immediately.
Notes
- Marinating overnight will deepen the flavor and tenderize the turkey legs.
- Use a meat thermometer to guarantee the turkey is cooked safely to 165°F internal temperature.
- Broiling is optional but creates a delightful crispy skin texture.
- If Worcestershire sauce is not available, you can omit or substitute with soy sauce for a different flavor profile.
- Ensure vegetables are cut uniformly to promote even cooking.
- Use a roasting rack to keep turkey elevated above vegetables, allowing juices to drip down for flavor infusion.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: roasted turkey legs, turkey with vegetables, baked turkey recipe, easy turkey dinner, one-pan turkey meal, roasted carrots and potatoes
