When you are craving a roast turkey but don't want to make a whole roast turkey, easy roasted turkey legs with vegetables is the perfect way to a cook a complete wholesome turkey dinner with potatoes and carrots. These turkey legs have the crispiest and perfectly browned skin and the meat is tender, succulent and so flavourful, seasoned with a simple and delicious marinade. Plus, if you marinade the turkey in advance, you can have dinner will be ready in about 1 hour.
Roasted turkey legs are the perfect family meal to serve in the fall. This meal is also the perfect main course to serve on Thanksgiving, especially this year if you are hosting a small, intimate Thanksgiving dinner for immediate family. Plus, use the pan drippings to make the easiest 2-ingredient turkey gravy.
Some other sides to serve with this on Thanksgiving are creamy mashed potatoes, garlic green beans, sweet potato casserole, and cornbread stuffing.
Ingredients
Here is what you will need for this easy sheet pan meal:
- turkey legs - I used two bone-in, skin-on, turkey legs with thighs (approximately 2 lbs. each). You can also just use turkey legs or turkey thighs.
- turkey marinade - vegetable oil, brown sugar, balsamic vinegar, Worcestershire sauce (optional), paprika, salt and pepper.
- onion
- carrots
- celery
- baby potatoes
You will also need a large roasting pan with rack, digital meat thermometer, and fine-mesh sieve (if making gravy).
How to Make the Best Roasted Turkey Legs with Vegetables
- 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 to coat turkey in the marinade. If marinating in a ziploc bag, press the air out of the bag, seal tightly, and press the seasoning around the turkey legs to coat. Transfer turkey to the refrigerator and marinate for at least one hour. The longer, the better.
- Assemble the roasting pan: Arrange onions, carrots, celery, and potatoes on a large roasting pan and place the roasting rack over the vegetables in the pan. Place the marinated turkey legs onto the rack. Drizzle any remaining marinade over the vegetables.
- Bake the turkey legs: Preheat oven to 375 F. Transfer the pan into the oven and bake for 1 to 1.5 hours (depending on the size of the turkey legs) until golden brown and the internal temperature for the turkey legs reaches 165 F on a digital meat thermometer.
- Broil the turkey legs (optional): Turn the broiler on high and broil the turkey legs for 3-4 minutes to achieve an extra crispy skin. Make sure to monitor the colour of the turkey skin during broiling since it can burning very quickly.
- Serve: Serve with the vegetables and drizzle with the juices from the pan. You can also use the pan drippings to make an easy 2-ingredient turkey gravy and drizzle on top.
Tips for Making Roast Turkey
- How to customize: You can customize this easy one pan dinner by switching up the vegetables and adding in whatever you have on hand. Some other great choices are sweet potatoes and butternut squash.
- How to tell if turkey is ready: The turkey is ready once the internal temperature reaches 165F. Insert a digital meat thermometer halfway inside the thickest part of the leg to get a quick reading. This will ensure that you never end up with undercooked or overcooked turkey.
- How to make gravy: Use the turkey pan juices to make easy 2-ingredient turkey gravy. You can also make a large batch of gravy using turkey stock in this classic turkey gravy recipe.
- How to store: Store in an airtight container for up to 4 days in the refrigerator. Use any leftovers to make leftover turkey sandwich, turkey fried rice or turkey wild rice soup.
How to Serve Roasted Turkey Legs
The beauty of this one pan dish is that it is a complete meal on its own with a nice serving of vegetables. You can also serve it with a side salad and some of these other delicious sides:
More Turkey Recipes
- Easy Juicy Roasted Turkey Breast
- Soy Glazed Braised Turkey Breast with Five-Spice
- Slow Cooker Turkey Breast
- The Best and Juiciest Whole Turkey
- Classic Homemade Turkey Gravy
- Easy 2-Ingredient Turkey Gravy
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Recipe
Roasted Turkey Legs with Vegetables
- Total Time: 2 hours 15 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Tender, succulent and flavourful, easy roasted turkey legs with crispy skin and vegetables is a complete wholesome turkey dinner and family favourite.
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
- 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 to coat turkey in the marinade. If marinating in a ziploc bag, press the air out of the bag, seal tightly, and press the seasoning around the turkey legs to coat. Transfer turkey to the refrigerator and marinate for at least one hour. The longer, the better.
- Assemble the roasting pan: Arrange onions, carrots, celery, and potatoes on a large roasting pan and place the roasting rack over the vegetables in the pan. Place the marinated turkey legs onto the rack. Drizzle any remaining marinade over the vegetables.
- Bake the turkey legs: Preheat oven to 375 F. Transfer the pan into the oven and bake for 1 to 1.5 hours (depending on the size of the turkey legs) until golden brown and the internal temperature for the turkey legs reaches 165 F.
- Broil the turkey legs (optional): Turn the broiler on high and broil the turkey legs for 3-4 minutes to achieve an extra crispy skin. Make sure to monitor the colour of the turkey skin during broiling since it can burning very quickly.
- Serve: Serve with the vegetables and drizzle with the juices from the pan. You can also use the pan drippings to make an easy 2-ingredient turkey gravy and drizzle on top.
Notes
Equipment used: large roasting pan with rack, digital meat thermometer, and fine-mesh sieve (if making gravy).
How to customize:You can customize this easy one pan dinner by switching up the vegetables and adding in whatever you have on hand. Some other great choices are sweet potatoes and butternut squash.
How to check for doneness: The turkey is ready once the internal temperature reaches 165F. Insert a digital meat thermometer halfway inside the thickest part of the leg to get a quick reading. This will ensure that you never end up with undercooked or overcooked turkey.
Cooking with skin vs. no skin: I highly recommend cooking this turkey with the skin. The skin is required to get that beautiful brown colour. You can certainly make it without the skin, but the results will not be quite the same.
How to make turkey gravy: Use the turkey pan juices to make easy 2-ingredient turkey gravy. You can also make a large batch of gravy using turkey stock in this classic turkey gravy recipe.
How to store: Store in an airtight container for up to 4 days in the refrigerator. Use any leftovers to make leftover turkey sandwich, turkey fried rice or turkey wild rice soup.
- Prep Time: 15 minutes (+1 hour to marinate)
- Cook Time: 1 hour
- Category: Turkey
- Method: Roasted
- Cuisine: American
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Cindy says
I don't have the greatest luck making whole turkey so will try these legs. They look so good. tysm,
Sam Hu | Ahead of Thyme says
You are so welcome! Let me know how it goes!
Suzy says
Love how everything is cooked in one pan, perfect for easy clean up! This comes out so flavorful and tender!
Sam Hu | Ahead of Thyme says
Right? It totally makes things easy. Thank you!
Shadi Hasanzadenemati says
Just tried this recipe and my family loved it. Thank you so much!
Sam Hu | Ahead of Thyme says
Thanks Shadi! So happy you like the recipe!
Kris says
This recipe was amazing!
I have always been super iffy about using balsamic vinegar, just because of a bad food experience I've had in the past, but it really tied the flavor into these legs!
This is definitely going to be our new turkey staple. Hubby couldn't stop saying how much he loved it and my 3yr old some wouldn't let go of the drumstick 🤣 HUGE WIN!
Thank you for sharing!
Sam Hu | Ahead of Thyme says
Wow thank you so much for sharing Kris! So happy you all liked the recipe as much as we do!
Shadi Hasanzadenemati says
I have everything I need for this dish, can’t wait to make it this weekend!
Sam Hu | Ahead of Thyme says
Yay! Let me know how it goes!