Directions 7 steps | 1995 Minutes
Measure and prep all ingredients. Prepare the seasoning. In a small bowl, whisk together the kosher salt, black pepper, garlic powder, dried thyme and smoked paprika.
Dry brine the turkey legs. Pat the turkey legs dry with a paper towel. Rub the turkey legs with the seasoning. Use your fingers to get under the skin and rub it with the seasoning. Replace the turkey skin if needed.
Place the turkey legs in a ziplock bag and brine for 1-2 days.
For crispy skin, prepare a sheet pan lined with a wire rack. Place the brined turkey legs on the wire rack and refrigerate, uncovered, for 4-8 hours.
Preheat the oven to 350°F. Line a sheet pan with parchment paper and transfer the turkey legs with the skin side down. Brush the turkey legs with melted butter and roast for 30 minutes.
Flip the turkey legs and brush them with melted butter again. Roast for 45-60 minutes until the internal temperature of the turkey is at least 165°F. (See notes 2.)
Lightly tent the turkey legs with aluminum foil and let them rest for 10 minutes before serving. Enjoy!
- This recipe uses Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe, so adjust accordingly.
- Make sure to check the thickest part of the leg and avoid the bone when checking the internal temperature.