Keto Oven Roasted Turkey Legs [Recipe + How To Cook] (2024)

FAQs

What temp should turkey drumsticks be cooked to? ›

Roast uncovered until the legs are golden brown and the internal temperature is 180 degrees F (82 degrees C) when taken with a meat thermometer, about 1 ½ to 2 hours. Add more water if needed while roasting, and baste occasionally with the juices or melted butter.

It's better to cook a turkey at 350°F after preheating the oven to 450°F. This makes the skin crispier and ensures the turkey will get cooked evenly.

Oven-Roasted Turkey

We recommend starting the turkey in a 425 degree oven for 30-45 minutes before tenting the pan with foil and lowering the temperature to 350 degrees until a meat thermometer reads 165 degrees when inserted into the thickest part of the bird.

A long, slow braise converts turkey legs' abundant connective tissue to gelatin, leaving the meat ultra moist and tender. Braising is an easy, hands-off method that makes overcooking nearly impossible.

So, yes, you do want to cover the turkey with foil to give it a chance to roast without getting dry. But then, towards the end of the cook time, remove the foil so the skin—the best part in this writer's opinion—gets a chance to crisp up.

The meat should feel soft and the leg will move easily when twisted. Another check is to run a long-tined fork into thick muscle; the meat should feel tender and the juice should show no pink tinge.

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.

The Right Way to Take the Temperature of Your Turkey

The government recommends cooking turkey breast to 165°F (74°C). I prefer my turkey breast at 150°F (66°F), at which point it is far, far juicier (especially if you dry brine it!).

How can you tell if turkey is cooked without a thermometer? ›

To find out if your turkey is done without a thermometer, pierce the mid-thigh muscle with a fork, explains Johnson. "When the juices run clear, and no longer reddish or pink in color, it's a good indication that your turkey is done." In most cases, the deep thigh is the last part of the turkey to be done.

The most straightforward approach is to roast an unstuffed turkey, breast-side up, for 13 minutes per pound of turkey at 350°. That works out to approximately 3 hours for a 12- to 14-pound bird (a 12-pound turkey is pretty standard).

The most important thing to keep in mind with Turkey Drumsticks is that, especially for our pastured birds, they're going to be tough if they aren't cooked long enough. Just like a brisket, Turkey Drumsticks do best when cooked low and slow, to allow the muscle fibers to relax and become tender.

How do you clean a turkey before cooking it? Well... you don't! Just like with other meat, the USDA recommends skipping washing your turkey before you cook it. It doesn't matter if you're roasting, frying, or smoking your turkey, there's no need to give it a rinse unless you've brined it (more on that below).

Average about ¾-pound per person for bone-in turkey breast, or one turkey leg per person clocking in at around 1½ pounds per leg.

First thing first: The Agriculture Department says that the safe internal temperature for a turkey is 165 degrees Fahrenheit. It recommends confirming this in the thickest part of the breast, innermost part of the thigh and innermost part of the wing.

Chicken Thighs and Drumsticks:

Thigh and leg meat are rich in flavor. They take longer to cook than breast meat, about 25 to 30 minutes on the grill. Cook to an internal temperature of 170 degrees F.

Chicken Drumstick Temp

Drumsticks are a favorite part of the chicken, especially for grilling or barbecuing. To ensure that drumsticks are cooked to a safe internal temperature, they should reach 165 degrees Fahrenheit. The meat near the bone takes longer to cook.

You'll find that most people (including the USDA) consider the turkey to be done once it's reached a minimum internal temperature of 165 degrees F (75 degrees C) in the thickest part of the thigh.