Herb Roasted Turkey Drumsticks (Printable)
Juicy turkey drumsticks roasted with fresh herbs and garlic, delivering crispy skin and tender meat.
# What You Need:
→ Turkey
01 - 4 large turkey drumsticks (total about 2.5–3 lbs)
02 - 2 tablespoons olive oil
→ Herbs & Aromatics
03 - 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried)
04 - 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
05 - 2 tablespoons fresh parsley, chopped
06 - 4 garlic cloves, minced
07 - 1 teaspoon dried oregano
→ Seasonings
08 - 2 teaspoons kosher salt
09 - 1 teaspoon freshly ground black pepper
10 - 1 teaspoon smoked paprika (optional)
→ For Roasting
11 - 1 lemon, sliced
12 - 1 cup low-sodium chicken broth or water
# How To Make It:
01 - Preheat oven to 400°F. Pat turkey drumsticks dry with paper towels.
02 - Combine olive oil, rosemary, thyme, parsley, garlic, oregano, kosher salt, black pepper, and smoked paprika in a small bowl.
03 - Rub herb mixture evenly over each turkey drumstick to fully coat.
04 - Place drumsticks on a rack in a roasting pan or a rimmed baking sheet lined with parchment paper. Tuck lemon slices around the drumsticks and pour broth or water into the pan without wetting the meat.
05 - Roast for 1 hour 15 minutes, turning drumsticks once halfway through, until skin is deep golden and internal temperature reaches 175°F.
06 - Allow drumsticks to rest for 5 to 10 minutes before serving.
# Expert Suggestions:
01 -
- Turkey drumsticks cook fast enough for weeknight dinner but taste like you spent all day on it.
- The crispy skin and tender meat underneath hit that perfect textural balance every time.
- Naturally gluten-free and dairy-free without feeling like a restriction.
02 -
- Drying the skin is non-negotiable—it's the difference between crispy and steamed.
- Turning them halfway matters because one side would brown faster and the other would lag behind.
- That internal temperature is your friend; turkey can dry out fast, so trust the thermometer over guessing.
03 -
- Mince your garlic fine and mix it into the oil before coating; large chunks can burn while the meat cooks.
- A meat thermometer removes all the guessing and keeps turkey from drying out—it's the one tool that genuinely changes outcomes.