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

Scale

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