Roasted Turkey Legs 
Prep time 15 minutes
Cook time 2 hours 10 minutes
Makes 4 turkey legs
Serves 4
Ingredients:
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly to a loose, spreadable consistency
1 tablespoon coarsely chopped fresh rosemary leaves (from about 3 sprigs)
1 tablespoon coarsely chopped fresh thyme leaves (from about 7 sprigs)
1 tablespoon Dijon mustard (optional)
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon packed dark or light brown sugar
1/2 teaspoon freshly ground black pepper
4 skin-on, bone-in turkey drumsticks (10- to 18-ounces each), patted dry
Directions:
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Arrange an oven rack 8 to 10 inches from the broiling element and heat the oven to 325ºF. Fit a wire rack onto a baking sheet (line the baking sheet with aluminum foil first if desired).
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Stir together 1 stick spreadable unsalted butter, 1 tablespoon coarsely chopped fresh rosemary leaves, 1 tablespoon coarsely chopped fresh thyme leaves, 1 tablespoon Dijon mustard if using, 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon packed brown sugar, and 1/2 teaspoon black pepper together in a small bowl.
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Rub the mixture all over 4 skin-on, bone-in turkey drumsticks, carefully tucking some under the skin. Wrap each drumstick in aluminum foil. Place on the wire rack.
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Bake until the turkey is extremely tender and a thermometer inserted into the thickest part without touching bone registers at least 165ºF, 1 hour and 45 minutes to 2 hours.
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Remove from the oven and heat the broiler. Unwrap the drumsticks and return them to the wire rack. (Carefully pour any liquid in the foil into a heat-proof container, cool, and then use to make gravy or refrigerate for another use if desired.)
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Return the baking sheet to the oven and broil until the turkey skin is crispy, flipping halfway through, 8 to 10 minutes total (watch closely, it can burn quickly!). Let cool for about 10 minutes before serving.
Notes:
Helpful Swaps:
Add 1/2 teaspoon dry rubbed sage or poultry seasoning to the butter for some extra holiday flavor.
Add a pinch of chili flakes to the butter for a little heat.
Sprinkle the finished turkey legs with a little finely chopped parsley.
You can use salted butter in place of unsalted; just give it a taste before adding salt to make sure you don’t overdo it.
Replace garlic powder with freshly grated garlic cloves.
Storage and Make-Ahead Tips:
If you want extra-crispy skin, set the turkey legs on a wire rack over a rimmed baking sheet and refrigerate, uncovered, overnight. This will thoroughly dry the skin (and make the butter go on a little easier, too!).
Leftovers can be refrigerated in an airtight container for up to 4 days.
Recipe courtesy of The Kitchn.com
