Herb Roasted Turkey Drumsticks (Print Version)
Juicy turkey drumsticks infused with fresh herbs and garlic, roasted to crispy, tender perfection.
# What You Need:
→ Turkey
01 - 4 large turkey drumsticks (about 2.5–3 lbs total)
02 - 2 tbsp olive oil
→ Herbs & Aromatics
03 - 2 tbsp fresh rosemary, finely chopped (or 2 tsp dried)
04 - 2 tbsp fresh thyme leaves (or 2 tsp dried)
05 - 2 tbsp fresh parsley, chopped
06 - 4 garlic cloves, minced
07 - 1 tsp dried oregano
→ Seasonings
08 - 2 tsp kosher salt
09 - 1 tsp freshly ground black pepper
10 - 1 tsp smoked paprika (optional)
→ For Roasting
11 - 1 lemon, sliced
12 - 1 cup low-sodium chicken broth or water
# Directions:
01 - Preheat oven to 400°F. Pat turkey drumsticks dry with paper towels.
02 - Combine olive oil, rosemary, thyme, parsley, garlic, oregano, salt, pepper, and smoked paprika in a small bowl.
03 - Rub herb mixture evenly over turkey drumsticks until fully coated.
04 - Place drumsticks on a rack in a roasting pan or rimmed baking sheet lined with parchment paper. Tuck lemon slices around drumsticks and pour broth or water into pan, avoiding covering the meat.
05 - Roast for 1 hour 15 minutes, turning once halfway through, until skin is golden brown and internal temperature reaches 175°F.
06 - Allow drumsticks to rest for 5 to 10 minutes before serving.
# Expert Tips:
01 -
- Crispy skin and meat so tender it falls from the bone without any pretense or struggle.
- The herb coating tastes like you spent hours planning when you actually just mixed and rubbed.
- It's gluten-free and dairy-free without tasting like a compromise.
02 -
- Pat the drumsticks dry or they'll steam instead of roast—this single step determines everything about the final texture.
- Don't skip the halfway flip because the side facing down will stay pale and disappointing.
- If your broth starts evaporating too fast, add a splash more and lower the heat slightly.
03 -
- A meat thermometer takes the guesswork out of doneness—175°F is when turkey drumsticks are perfectly cooked without being overdone.
- Mincing your garlic fine instead of using a press keeps it from burning and makes it cling to the skin where it gets crispy and sweet.