Roast turkey legs in an oven set no lower than 325°F until the thickest part of the meat, not touching bone, reaches at least 165°F. Dark meat is safe at that temperature, though many cooks keep going to about 175°F or 180°F so the connective tissue softens. USDA turkey cooking guidance treats 165°F as the safety floor for all turkey, including legs and thighs. See the Thanksgiving guide and Turkey techniques and food safety, plus turkey internal temperature and how to cook a turkey in a convection oven.
Season the legs and give them space
Pat the legs dry, rub them with oil or melted butter, and season with salt, pepper, and a little garlic or paprika if you like. Set them on a rimmed sheet pan or in a shallow roasting pan, leaving space between them so the skin can brown. If the legs came frozen, thaw them in the refrigerator first; do not roast them from frozen if you want even cooking. A short rest at room temperature, about 20 to 30 minutes, is fine, but do not leave raw poultry out for more than 2 hours.
Roast until a thermometer says they are done
Roast at 325°F to 350°F. Bone-in turkey legs often take about 60 to 90 minutes, depending on size, but time is only a starting point. Start checking early with an instant-read thermometer in the thickest meat, avoiding the bone. When the reading is at least 165°F, the legs are safe to eat. If you want a more tender, pull-apart texture, keep roasting until the meat is closer to 175°F or 180°F and the juices run clear. For a whole-bird timeline, see how long to cook a turkey. You can also grill or smoke legs; use the same 165°F safety floor.
Rest, serve, and store leftovers
Rest the legs for about 10 minutes so the juices settle, then serve them whole or pull the meat from the bone. Refrigerate leftovers within 2 hours, use them in 3 to 4 days, and reheat to 165°F. Related: how long Thanksgiving leftovers last and how to cook turkey wings.
A note on braising if you want softer meat
If the legs are large or you prefer meat that pulls from the bone, you can roast them uncovered for the first 45 minutes, then add a half cup of stock or water to the pan and tent the pan loosely with foil for the rest of the cook. Remove the foil for the last 10 to 15 minutes if you want the skin to recrisp. Still finish at 165°F or higher in the thickest meat.
Frequently asked questions
What temperature should turkey legs be cooked to?
USDA guidance is 165°F in the thickest part of the meat, not touching bone. Many cooks take dark meat to 175°F or 180°F for a more tender texture, but 165°F is the safety floor.
How long do turkey legs take to roast?
Bone-in legs often take 60 to 90 minutes in a 325°F to 350°F oven, but size varies. Use a thermometer rather than the clock.
Can I cook turkey legs from frozen?
It is safer and more even to thaw them in the refrigerator first. If you must cook from frozen, expect a longer time and confirm 165°F in the thickest meat.
Helpful kitchen tools
- Cuisinart Stainless 16-Inch Roasting Pan with Rack and Deluxe Basting Set — A sturdy pan holds turkey legs with space around them so the skin can brown.
- OXO Good Grips Chef’s Precision Digital Instant Read Thermometer — Check the thickest meat, not touching bone, and cook at least to 165°F.
- OXO Good Grips Oven Thermometer — Confirms the oven is actually at 325°F or higher.
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