Keto Oven Roasted Turkey Legs [Recipe + How To Cook] (2024)

FAQs

How long do you cook ready to eat turkey legs? ›

Place the turkey leg on a wire cooking rack on top of a baking sheet and cook at 350°F until an internal temp of 165°F. This took me about 35 minutes. The turkey legs are already safe to eat as they are pre cooked but taking them to 165°F ensures they are cooked through and hot.

Roast uncovered until the legs are golden brown and the internal temperature is 180 degrees F (82 degrees C) when taken with a meat thermometer, about 1 ½ to 2 hours. Add more water if needed while roasting, and baste occasionally with the juices or melted butter.

Wet brining your turkey legs involves submerging the drumsticks in saltwater and placing them in the fridge for 24 to 48 hours. Brining will soften the turkey meat, ensuring it takes less time to grill. It will also infuse the turkey legs with extra moisture to prevent the meat from drying out while it grills.

Why It Works. Separating the breast meat from the leg meat before roasting your turkey allows you to cook both white and dark meat to the proper temperature. Simmering aromatics and the turkey carcass in stock creates a flavorful base for gravy.

Place in a 350°F oven and warm for 45 minutes to 1 hour, until heated through. Turkey legs are cooked when an instant read thermometer registers to 165°F.

So, yes, you do want to cover the turkey with foil to give it a chance to roast without getting dry. But then, towards the end of the cook time, remove the foil so the skin—the best part in this writer's opinion—gets a chance to crisp up.

The color of cooked meat and poultry is not always a sign of its degree of doneness. Only by using a meat thermometer can one accurately determine that a meat has reached a safe temperature. Turkey, fresh pork, ground beef or veal can remain pink even after cooking to temperatures of 160°F. and higher.

Turkey can remain pink even after cooking to a safe minimum internal temperature of 165 °F. The meat of smoked turkey is always pink.

A roasted turkey leg can overcook. And, fair enough, so can a braised turkey leg. But it's much much harder to overcook a braise. Braises come with gravy.

The most important thing to keep in mind with Turkey Drumsticks is that, especially for our pastured birds, they're going to be tough if they aren't cooked long enough. Just like a brisket, Turkey Drumsticks do best when cooked low and slow, to allow the muscle fibers to relax and become tender.

Why are turkey legs hard to eat? ›

The problem is turkey legs can be really tough. There are lots of tendons and bones in that leg for meat to cling to, and most vendors don't cook them long enough.

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.

If Your Turkey Doesn't Come with a Hock Lock, Use String. Or, you can simply use twine, kite string, or unwaxed dental floss to hold the legs together.

Stick with salt and pepper, put herbs like rosemary, thyme, and sage to work, or take spicy Cajun seasoning for a spin for some kick. Whatever blend you choose, spread it all over the turkey—on top, underneath, between the body and wings and legs, under the skin, and even in the cavity of the bird.

The meat should feel soft and the leg will move easily when twisted. Another check is to run a long-tined fork into thick muscle; the meat should feel tender and the juice should show no pink tinge.

First, preheat your oven to 325° F. Remove the turkey from the aluminum foil wrapping and place in a roasting pan. Pour 1 cup of water in the bottom of the pan and cover the turkey with a tented sheet of aluminum foil. For a 10-12 pound cooked turkey, bake for one hour, or until the turkey is 125° F.

"A hock lock secures the hind legs—or hock—of a chicken or turkey. It can be made of heat-resistant nylon or metal, and it's perfectly safe to leave it in the bird while it roasts.