Smoky Paprika Roast Turkey Legs

If you’re looking to elevate your poultry game, these Smoky Paprika Roast Turkey Legs are about to become your new favorite. I’ve perfected this recipe to deliver incredibly juicy meat with a perfectly crispy skin, all enhanced by the rich, complex flavors of smoked paprika. What I love most about this dish is how it brings the warmth and comfort of a holiday meal to any dinner table, without the fuss of cooking an entire turkey.

Ingredients

• 4 turkey legs (about 1.5 lbs each)
• 3 tablespoons smoked paprika
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 lemon, zested
• 2 tablespoons butter, melted

Instructions

1. Preheat your oven to 375°F (190°C). Pat the turkey legs dry with paper towels – this is crucial for achieving crispy skin.
2. In a bowl, combine smoked paprika, olive oil, minced garlic, salt, pepper, thyme, oregano, and lemon zest to create a paste.
3. Gently lift the skin of each turkey leg and rub about 1/3 of the spice mixture directly onto the meat under the skin. Rub the remaining mixture all over the outside of the legs.
4. Place the legs on a rack in a roasting pan, ensuring they’re not touching each other.
5. Roast for 1 hour, then brush with melted butter.
6. Continue roasting for another 30-45 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part.
7. Let rest for 10-15 minutes before serving.

Cook Time and Serving Size

Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Servings: 4

Recipe Notes

Here are some key tips to ensure your turkey legs turn out perfectly:

• Bring the turkey legs to room temperature 30 minutes before cooking for more even roasting.
• If you can’t find smoked paprika, regular paprika works too, but try adding 1/4 teaspoon of liquid smoke to achieve that smoky flavor.
• For extra crispy skin, avoid basting until the final 45 minutes of cooking.
• If the legs are browning too quickly, tent them loosely with foil.
• Let the meat rest after cooking – this allows the juices to redistribute, ensuring moist, tender meat.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

I find these turkey legs make an excellent weeknight dinner when paired with roasted vegetables or a simple salad. They’re also perfect for smaller holiday gatherings when a whole turkey might be too much.

Smoky Paprika Roast Turkey Legs

Elevate your poultry game with these Smoky Paprika Roast Turkey Legs. This recipe delivers incredibly juicy meat with perfectly crispy skin, enhanced by the rich, complex flavors of smoked paprika. Perfect for any dinner table.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs

Servings 4

Ingredients

  

• 4 turkey legs about 1.5 lbs each
• 3 tablespoons smoked paprika
• 2 tablespoons olive oil
• 4 cloves garlic minced
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 lemon zested
• 2 tablespoons butter melted

Instructions

 

• Preheat your oven to 375°F (190°C). Pat the turkey legs dry with paper towels.
• In a bowl, combine smoked paprika, olive oil, minced garlic, salt, pepper, thyme, oregano, and lemon zest to create a paste.
• Gently lift the skin of each turkey leg and rub about 1/3 of the spice mixture directly onto the meat under the skin. Rub the remaining mixture all over the outside of the legs.
• Place the legs on a rack in a roasting pan, ensuring they're not touching each other.
• Roast for 1 hour, then brush with melted butter.
• Continue roasting for another 30-45 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part.
• Let rest for 10-15 minutes before serving.