Garlic Butter Roasted Turkey Legs
Garlic Butter Roasted Turkey Legs are perfect for two people or those who love dark meat. These tender and juicy turkey quarters can be oven baked or made in the air fryer.
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Servings: 2
Calories: 230kcal
Equipment
- Small bowl
- Air Fryer
- Baking Sheet
Ingredients
- 1 turkey leg quarter about 2.5 pounds
- 4 tablespoons butter softened
- 2 tablespoons grated parmesan
- 2 cloves garlic minced
- 1 teaspoon poultry seasoning
- ¼ teaspoon each salt and pepper
Instructions
- Pat your turkey leg quarter dry with paper towels.
- Add the softened butter, garlic, parmesan, poultry seasoning, salt, and pepper to a small bowl and mix to combine.
- Spread the garlic butter all over the turkey quarter, both sides.
To oven roast:
- Preheat the oven to 350F.Place the butter-coated turkey leg onto a rimmed baking sheet, with ½ cup water, and roast in the oven for 1- 1.5 hours (time will depend on the size of your turkey legs), turning once or until cooked through (see below). Let the turkey rest for 10 minutes before serving.
To air fry:
- Add the turkey quarter to the basket of the air fryer and cook at 400F/200C for 15 minutes. Flip it over and cook for a further 15 minutes.
TIP: The size of turkey leg quarters can vary. Check yours often and adjust cooking times as needed.
To check your turkey is done:
- Make sure it is no longer pink and any juices run clear. To ensure the turkey leg is cooked through, it's best to use a food thermometer. Be aware that you can’t always tell by looking. The thermometer should read 165F.
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Notes
If your turkey quarter is frozen, you'll need to thaw it out first. Place it into a container with a lid and thaw it in the fridge overnight.
To ensure your turkey legs are cooked through, it's best to use a food thermometer. Be aware that you can’t always tell by looking. A thermometer inserted in the thickest part should read 165F.
Poultry safety: Wash hands, surfaces, and utensils thoroughly after handling raw chicken or turkey. Before serving, ensure the turkey is piping hot and thoroughly cooked, juices run clear and no pink color remains.
Nutrition
Calories: 230kcal | Carbohydrates: 2g | Protein: 2g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 271mg | Potassium: 36mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 770IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 0.4mg
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.