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Give Thanksgiving an island twist with jerk Turkey Legs, complete with crispy skin and tender, juicy dark meat. These roasted turkey legs bring bold flavour to the holiday table and are so easy to prepare, you’ll want to make them year-round. Perfect for a fuss-free feast that everyone will love!
For more holiday main course recipes, try my Jamaican Style Beef Pot Roast, Braised Short Ribs, and Traditional Jamaican Oxtails.
When I think about what to serve during the holidays, these jerk turkey legs are always on the menu. It can be Thanksgiving, Christmas, Easter, or Sunday dinner. They remind me of the big, meaty turkey legs you’d find at Disney World, only better because they’re packed with Caribbean flavour and way more affordable!
I love that these are bone-in, so they stay moist and never dry out. Whereas cooking the whole bird can be a challenge, I just pop my marinated turkey in a baking dish, cover with foil to keep moisture locked in, and let the oven do its thing.
A little basting along the way keeps them even more tender. Plus, you get that perfect crispy skin everyone loves. Honestly, these turkey legs are better than what you’d find at the fair, and my family can’t get enough of them!
Are turkey drumsticks the same as turkey legs?
Turkey legs include both the thigh and the drumstick, covering the entire leg. The drumstick is just the lower portion of the leg, below the knee joint. So while drumsticks are part of the turkey leg, they’re not the whole leg.
Ingredients
- Turkey Legs: Turkey legs offer meaty, tender dark meat with a rich, robust flavour that pairs well with bold seasonings. Bone-in turkey legs stay juicy during cooking, making them perfect for this recipe.
- Olive Oil: Olive oil helps the seasonings stick to the turkey legs while also aiding in browning, for a super crispy skin.
- Jerk Marinade: My easy jerk marinade is the star of this recipe. It infuses the turkey with traditional island spices, herbs, and a bit of heat for that signature jerk flavour.
- Other Seasonings: Garlic powder gives a warm, savory note, seasoning salt enhances all the flavours, and black pepper adds a mild heat and earthiness.
- Soy Sauce: Soy sauce brings a salty, umami flavour that deepens the taste of the marinade and pairs well with the jerk spices.
- Chicken Broth: Adding chicken broth to the baking dish keeps the turkey legs moist as they roast. It also helps create delicious pan juices that you can baste with during cooking.
How to Cook Turkey Legs
Marinating
I preheat the oven to 375°F (190°C), so it’s ready to go. Then, I drizzle a bit of olive oil over the turkey legs and season them with garlic powder, seasoning salt, jerk marinade, soy sauce, and a dash of black pepper. I like to give the flavours time to mingle, so I let the turkey marinate for at least 30 minutes. (If I can plan ahead, overnight is even better.)
Roast Turkey Legs
Once the turkey legs are marinated, I arrange them in a baking dish and pour in some chicken broth around the legs. This keeps them moist while they cook. Covering the dish with foil, I pop it in the oven and let it bake for 30 minutes.
Finishing Touches
After 30 minutes, I remove the foil and continue baking for another 30-40 minutes, basting every 10-15 minutes with the pan juices to keep the meat tender and juicy. Once they hit an internal temperature of 165°F (74°C), they’re ready to enjoy!
How Long to Roast Turkey Legs
Cook turkey legs at 375°F (190°C) for best results. The roasting time depends on factors like the size of the legs and the type of baking dish used. Generally, turkey legs will take about 1 to 1.5 hours to cook, with the first 30 minutes covered in foil to keep them moist. Make sure to check that the internal temperature reaches 165°F (74°C) for perfectly cooked, juicy meat.
Recipe Tips
- Marinate for maximum flavour. If time allows, marinate the turkey legs overnight to let the jerk seasoning fully penetrate the meat.
- Use bone-in turkey legs. Bone-in legs stay juicier and more tender, making them ideal for this recipe.
- Cover with foil initially. Covering the baking dish with foil during the first half of roasting keeps the meat moist and prevents it from drying out.
- Baste regularly. Basting every 10-15 minutes after uncovering helps to keep the turkey legs juicy and adds extra flavour.
- Use a meat thermometer. Check that the internal temperature reaches 165°F (74°C) to ensure the turkey legs are fully cooked and safe to eat.
- Let them rest. Allow the turkey legs to rest for a few minutes before serving, which helps the juices redistribute for even more tenderness.
Serving Ideas
For a complete meal, serve these jerk turkey legs with classic holiday sides. Roasted Brussels sprouts with bacon add a smoky, savory touch, while an easy skillet cornbread brings that comforting, buttery taste everyone loves. My loaded twice-baked potato casserole is perfect for those who enjoy creamy, cheesy goodness alongside their poultry. And of course, you can’t go wrong with easy homemade stuffing to round out the meal with a traditional twist.
Storage
To store leftover turkey legs, place them in an airtight container in the refrigerator for up to 3-4 days. If you’d like to keep them longer, wrap them tightly in foil or plastic wrap and place in a freezer-safe bag, then freeze for up to 2 months. Reheat in the oven or microwave until warmed through for the best results.
FAQs (Frequently Asked Questions)
Basting isn’t essential but highly recommended to keep the meat moist and enhance flavour. Basting every 10-15 minutes after removing the foil will give you the best results.
Marinate the turkey for at least 30 minutes, but for the best flavour, marinating for 2 hours or even overnight is ideal.
Yes, you can absolutely use this recipe for turkey wings! The seasoning and marinating process will work well with wings, bringing the same bold flavours. Just keep in mind that turkey wings may cook a bit faster than legs, so start checking for doneness around the 45- to 60-minute mark, ensuring the internal temperature reaches 165°F (74°C).
More Jamaican Jerk Recipes
- Jerk Turkey Wrap
- Spatchcock Jerk Chicken
- Jerk Chicken Tacos
- Jamaican Jerk Seasoning
- Jerk Chicken Skewers
- Jamaican Jerk Chicken Recipe
- Jerk Chicken Mac and Cheese
- Jerk Burgers with Mango Salsa
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Jerk Turkey Legs
Equipment
- Oven Safe Baking Dish
- Basting Brush or spoon
- Aluminum Foil optional, if dish has lid
- Meat Thermometer optional
Ingredients
- 4 Turkey Legs
- 1 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Seasoning Salt
- Black Pepper, to taste
- 2 tbsp Jerk Marinade
- 2 tbsp Soy Sauce
- 1/4 cup Chicken Broth
Instructions
- Preheat your oven to 375°F (190°C). Drizzle olive oil over the turkey legs then season with garlic powder, seasoning salt, soy sauce, jerk marinade, salt and pepper, optional until evenly and well coated. Let marinate for 30 minutes to overnight, if time allows.
- Pour the chicken broth into the bottom of the dish around the turkey legs to keep them moist while cooking. Cover the dish with foil and bake for 30 minutes.
- After 30 minutes, remove the foil. Continue baking the turkey legs for another 30-40 minutes, basting every 10-15 minutes with the pan juices until the internal temperature reaches 165°F (74°C) and enjoy!
Notes
- For extra flavour, marinate the turkey legs in the jerk marinade for at least 2 hours to overnight, before baking.
- Baste turkey legs frequently once uncovered to keep the turkey meat juicy and flavourful.
- Use a meat thermometer to ensure the turkey reaches 165°F (74°C) for perfectly cooked, tender meat.
