Herb Roasted Turkey Drumsticks (Print version)

Juicy turkey drumsticks infused with herbs and garlic, roasted to crispy perfection and tender flavor.

# What you need:

→ Turkey

01 - 4 large turkey drumsticks (2.5–3 lbs total)
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

# Directions:

01 - Preheat oven to 400°F. Pat turkey drumsticks dry thoroughly with paper towels.
02 - In a small bowl, mix olive oil, rosemary, thyme, parsley, garlic, oregano, salt, pepper, and smoked paprika until evenly blended.
03 - Rub the herb mixture thoroughly over each turkey drumstick, ensuring full coverage.
04 - Place drumsticks on a rack inside a roasting pan or on a rimmed baking sheet lined with parchment. Nestle lemon slices around the drumsticks. Pour chicken broth or water into the pan without wetting the meat.
05 - Roast in the oven for 1 hour and 15 minutes. Turn drumsticks halfway through cooking. Roast until skin is deep golden and internal temperature reaches 175°F.
06 - Remove drumsticks from oven and let rest for 5 to 10 minutes before serving to allow juices to redistribute.

# Expert advice:

01 -
  • The skin gets impossibly crispy while the meat stays incredibly juicy inside, which honestly feels like magic every time.
  • It's genuinely easy enough for a weeknight but impressive enough to serve at dinner parties without any stress.
  • Fresh herbs make it taste restaurant-quality, but you can use dried if that's what you have on hand.
02 -
  • That step where you dry the drumsticks? I learned the hard way that skipping it means soggy skin, so always take the time even if you're in a rush.
  • Fresh herbs make an enormous difference here—dried ones work fine, but fresh herbs give you a brightness that transforms the whole dish.
03 -
  • If your oven tends to run cool, bump the temperature to 425°F and keep an eye on the skin—you want it golden, not burnt.
  • Don't skip patting the drumsticks dry; crispy skin is the whole point, and moisture is what stops you from getting it.

Return