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Roasted Turkey Legs and Thighs Recipe

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Mastering the art of roasting a turkey is one every family in North America grapples with each Thanksgiving. The week before Thanksgiving, online searches sky rocket with queries like "how to not over cook a turkey," "why does my turkey always turn out dry," and "how to not undercook a turkey." With such a big bird and an important meal resting on it turning out perfect, cooking a turkey a high-stakes culinary challenge that can leave even experienced cooks feeling the heat.


Chef Ted recommends breaking down the bird and cooking legs and thighs separate to the breast. Why? Cooking a breast the same as legs and thighs is difficult to cook the entire turkey properly. Something will be overdone, something else can be underdone. So, make it easy for yourself and break down the bird to cook each with the best method in mind.


Roasted Turkey Legs and Thighs Recipe

From Chef Ted's kitchen


Ingredients

2 tbs. butter, room-temperature

2 tbs. olive oil

1 tbs. rosemary, dried

1 tbs. thyme, dried

1 tbs. paprika

1 tsp. fresh garlic, minced

Roasting pan

Method

Preheat oven to 450 degrees.


Dry the legs with paper towels.

Place butter and olive oil in a small bowl.

Add rosemary, thyme, paprika, and garlic and mix until thoroughly combined.

Spread the mixture all over the meat.


Place in oven on the middle rack and cook for 20 minutes. *


After 20 minutes loosely cover the meat with aluminum foil, lower the temperature to 375 degrees and cook for additional 30-45 minutes or until a thermometer reads 165 degrees.


Set aside to rest. At this point you can salt the meat or wait until its removed from the bone to salt it.

*If you have a wire rack place it in the roasting pan first; if not you can bunch up some aluminum foil and place it the pan to mimic a wire rack.



ABOUT THE CHEF & THE DISH

The Chef & The Dish has chefs around the world that you video conference into your kitchen for a private 1:1 virtual cooking class. Learn how to make pasta with a chef video calling you live from Italy, Pad Thai with a chef virtually in your kitchen live from Thailand. Together you cook, share stories, laugh and make a multi course meal together. Rated 'Best Date Night,' 'Best Gifts,' and "Best Cooking Classes" by WSJ, Forbes, Vanity Fair, Martha Stewart, Rolling Stone and tens more. Transport your kitchen for the day.™

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Roasted Turkey Legs and Thighs Recipe

Updated: Nov 6, 2023


Mastering the art of roasting a turkey is one every family in North America grapples with each Thanksgiving. The week before Thanksgiving, online searches sky rocket with queries like "how to not over cook a turkey," "why does my turkey always turn out dry," and "how to not undercook a turkey." With such a big bird and an important meal resting on it turning out perfect, cooking a turkey a high-stakes culinary challenge that can leave even experienced cooks feeling the heat.


Chef Ted recommends breaking down the bird and cooking legs and thighs separate to the breast. Why? Cooking a breast the same as legs and thighs is difficult to cook the entire turkey properly. Something will be overdone, something else can be underdone. So, make it easy for yourself and break down the bird to cook each with the best method in mind.


Roasted Turkey Legs and Thighs Recipe

From Chef Ted's kitchen


Ingredients

2 tbs. butter, room-temperature

2 tbs. olive oil

1 tbs. rosemary, dried

1 tbs. thyme, dried

1 tbs. paprika

1 tsp. fresh garlic, minced

Roasting pan

Method

Preheat oven to 450 degrees.


Dry the legs with paper towels.

Place butter and olive oil in a small bowl.

Add rosemary, thyme, paprika, and garlic and mix until thoroughly combined.

Spread the mixture all over the meat.


Place in oven on the middle rack and cook for 20 minutes. *


After 20 minutes loosely cover the meat with aluminum foil, lower the temperature to 375 degrees and cook for additional 30-45 minutes or until a thermometer reads 165 degrees.


Set aside to rest. At this point you can salt the meat or wait until its removed from the bone to salt it.

*If you have a wire rack place it in the roasting pan first; if not you can bunch up some aluminum foil and place it the pan to mimic a wire rack.



ABOUT THE CHEF & THE DISH

The Chef & The Dish has chefs around the world that you video conference into your kitchen for a private 1:1 virtual cooking class. Learn how to make pasta with a chef video calling you live from Italy, Pad Thai with a chef virtually in your kitchen live from Thailand. Together you cook, share stories, laugh and make a multi course meal together. Rated 'Best Date Night,' 'Best Gifts,' and "Best Cooking Classes" by WSJ, Forbes, Vanity Fair, Martha Stewart, Rolling Stone and tens more. Transport your kitchen for the day.™




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