Roasted turkey legs and thighs give you everything good about a holiday bird, golden crackling skin, dark meat that pulls apart at the fork, a pan full of gravy, without wrestling a twenty-pound turkey into the oven. This recipe uses whole turkey legs, meaning the thigh with the drumstick still attached, roasted low and slow under foil with dates, prunes, wine, citrus, and a fistful of herbs.
What comes out of the pan is a glossy, dark, sweet-savory sauce that tastes like caramel had a love affair with lemon. The meat stays impossibly juicy because the fruit and wine keep it moist for the whole three hours, and the last twenty-five minutes uncovered crisp the skin to a deep mahogany.
It’s a centerpiece for a holiday table, but it’s just as good on a cold Sunday when you want the house to smell like something worth waiting for.
Why you’ll love these roasted turkey legs and thighs
Looking for more festive recipe ideas? Start with my easy cheese pie with kataifi pastry and Roquefort, then serve these turkey thighs as your centerpiece. End your meal with a slice of puff pastry apple pie, the perfect trio for a joyful holiday table.
Turkey legs, thighs, and drumsticks — what to buy
This is the section that trips people up at the meat counter, so here’s the plain version.
- A turkey leg is the whole bottom quarter: thigh plus drumstick, still joined. This is what this recipe uses, and it’s what you see in the photos. Each one usually runs 1.5–2 lb / 700–900 g.
- A turkey thigh is the upper section on its own — the fattiest, most forgiving cut on the bird, and the one that stays juiciest through a long roast.
- A turkey drumstick is the lower section on its own. Leaner, more sinewy, and better suited to slow, moist cooking than a fast hot roast.
If your market only sells thighs and drumsticks separately, buy two of each and roast them together in the same pan — the timing works out, and you’ll get the same gravy. Bone-in and skin-on matters far more than which section you end up with. The bone keeps the meat from drying and the skin is where the crisp comes from.
Boneless turkey thighs work too, but they’re a different recipe in practice: they cook in about a third of the time and won’t give you the same deep pan sauce. See the FAQ below.
Here’s what you need
- Turkey legs (thigh and drumstick): Rich, fatty, and forgiving, they are the best cuts on the bird for a long, slow roast.
- Coarse sea salt: For the dry brine. Coarse matters; it dissolves slowly and seasons evenly.
- Fresh rosemary, thyme, sage & oregano: Some go under the skin, some into the marinade.
- Extra virgin olive oil: Carries the herbs and helps the skin crisp.
- Onion & garlic: The base aromatics that sweeten as they roast down into the sauce.
- Medjool dates & prunes: They collapse into the pan juices and give the gravy its body and its dark sweetness. Medjools are worth it here, they’re softer and melt more completely than Deglet Noor.
- Lemon & orange, zest and juice: The zest goes in the marinade, the juice in the braising liquid. This is what keeps the fruit from tipping into cloying.
- Dry white wine: Reduces into the backbone of the sauce.
- Chicken or turkey stock: Goes in with the wine and juice. Keeps the pan from drying out over three hours.
- Ground mustard & black pepper: Sharpness to cut the fruit.
How to make roasted turkey legs and thighs
Dry-brine the turkey legs
- Mix the coarse sea salt, pepper, and dried herbs in a small bowl.
- Using your hands, loosen the skin over the thigh and separate it from the meat, breaking through the membrane without tearing the skin. Do the same over the drumsticks. Rub a couple of teaspoons of the brine mixture into the meat under the skin. Don’t neglect the back of the thighs. Sprinkle whatever’s left over the outside of the skin.
- Set the turkey legs on a wire rack over a rimmed baking sheet and refrigerate uncovered for at least one day and up to three. The dry air is what pulls moisture out of the skin so it can crisp later.
Marinate and roast
- Heat the oven to 200 °C / 390 °F.
- Mix the mustard, garlic, onion, rosemary, sage, thyme, lemon and orange zest, sea salt, pepper, and olive oil in a bowl.
- Put the turkey legs in a roasting pan and pour the marinade over. Massage it into every fold and crease — gloves if you’d rather.
- Tuck the dates and prunes around the legs. Combine the lemon and orange juice, wine, and stock, and pour it over the turkey and fruit.
- Cover with parchment, then foil, and roast for 2½ to 3 hours.
- Uncover and roast another 25 minutes or so, until the skin is crisp and deeply golden.
- Take the pan out, cover tightly with foil, and rest 10 minutes before carving.
How long to roast turkey legs and thighs
The short answer for this recipe: 2½ to 3 hours covered at 200 °C / 390 °F, then 25 minutes uncovered. Total about three hours for two whole legs.
But turkey pieces vary a lot by size and by which cut you’ve bought, so use a thermometer rather than a clock. Here’s a working guide:
| Cut | Weight each | Oven | Time | Covered? |
|---|---|---|---|---|
| Whole turkey leg (thigh + drumstick) | 1.5–2 lb / 700–900 g | 200 °C / 390 °F | 2½–3 hrs, then 25 min uncovered | Yes, then finish uncovered |
| Bone-in turkey thigh | 1–1.5 lb / 450–700 g | 175 °C / 350 °F | 1½–2 hrs | Uncovered |
| Turkey drumstick | 0.75–1 lb / 350–450 g | 175 °C / 350 °F | 1¼–1¾ hrs | Uncovered |
| Boneless turkey thigh | ~1 lb / 450 g | 190 °C / 375 °F | 45–60 min | Uncovered |
What temperature should turkey legs and thighs be?
Two numbers matter, and they do different jobs.
165 °F / 74 °C is the USDA safe minimum for all poultry. Below this, don’t serve it. Check the thickest part of the thigh, keeping the probe clear of the bone.
175–185 °F / 80–85 °C is where dark meat actually wants to be. Legs and thighs are full of connective tissue that needs the extra heat and time to melt into gelatin. This is the difference between meat you have to cut and meat that falls off the bone.
This recipe targets the second. Three hours covered will take the legs well past 165 °F, and that’s intentional — you want the fall-apart texture, not a sliceable roast. Start checking with a thermometer at the two-hour mark so you know where you are.
Pro tips
- Dry brine longer if you can. Two days gives you deeper seasoning and noticeably crispier skin than one.
- Don’t tent the turkey while it rests. Trapped steam softens the skin you just spent 25 minutes crisping.
- Use a shallow pan. High sides shield the skin from the heat and it never browns properly.
- If the sauce reduces too far, loosen it with a splash of water or wine at the end.
- Strain the sauce if you want it glossy. The fruit leaves it rustic and textured. Both are correct — pick your vibe.
- Save the bones. Two turkey leg bones make an excellent stock, and you’ve already got the aromatics.
Make ahead, storage, and leftovers
Make ahead: The dry brine is a make-ahead step by design — start it up to three days out. You can also mix the marinade a day in advance and keep it covered in the fridge.
Storing: Keep the meat in the sauce in an airtight container in the fridge for up to four days. The sauce keeps it from drying out, and honestly it tastes better on day two.
Reheating: Cover and warm at 160 °C / 325 °F until heated through, about 20 minutes. The skin won’t re-crisp; if that matters, pull the skin off and crisp it separately under the broiler for a minute or two.
Freezing: Strip the meat from the bones, pack it with the sauce, and freeze up to three months. Thaw overnight in the fridge before reheating.
Leftovers: An open-faced sandwich with the gravy warmed over the top is the best thing that happens all week. The meat is also excellent shredded through orzo, or folded into a pita with yogurt and red onion.
Serving suggestions
- Spoon plenty of the citrusy dried-fruit gravy over the turkey. It’s the whole show.
- Serve with creamy mashed potatoes, Greek lemon potatoes, or crispy rosemary potatoes to soak up the sauce.A bright salad — simple romaine or tabouli — balances the richness.
- Pair with a sweet potato gratin with Gruyère and prosciutto, and the non-negotiable of the season, our Greek turkey stuffing with sausage.
- Cooking for a bigger table? My herb butter turkey is the whole-bird version of this same idea. And if you want a second meat on the table, the pork pot roast with chestnuts and figs works beautifully alongside.
- For dessert: almond pastry triangles, melomakarona, and snow-white kourabiedes.
FAQ
Cooked it? Rate it!
If you tried this recipe, I’d love to know how you liked it — drop a comment below or tag me on Instagram @thegreekfoodie__.
Roasted Turkey Thighs With Dates and Prunes
Ingredients
- 2 turkey legs, (thigh with drumstick attached), about 1.5–2 lb / 700–900 g each
- ¼ cup extra virgin olive oil
- 1 cup dry white wine
- 1 cup chicken or turkey stock
- 2 oranges, medium, zested and juiced
- 2 lemons, zested and juiced
- 2 tablespoons fresh rosemary leaves, chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh sage leaves, chopped
- 1 tablespoon fresh oregano
- 1 teaspoon ground mustard
- 2 garlic cloves, minced
- ½ onion, finally diced
- ½ cup Medjool dates, pitted and halved
- ½ cup dried prunes, pitted
For the dry brine
- 1 tablespoon coarse sea salt
- 1 teaspoon ground pepper
- 2 teaspoon dried herbs, thyme, sage, and rosemary, or a blend
Instructions
Dry brine the thighs
- Mix the coarse sea salt, pepper, and dried herbs in a small bowl.
- Using your hands, loosen the skin over the thigh and separate it from the meat, breaking through the membrane without tearing the skin. Do the same over the drumsticks. Rub a couple of teaspoons of the brine mixture into the meat under the loosened skin, including the back of the thighs. Sprinkle the remaining mixture over the outside of the skin.
- Place the turkey legs on a wire rack set over a rimmed baking sheet or roasting pan and refrigerate uncovered for at least 1 day and up to 3 days.
Marinate and roast
- Heat the oven to 200 °C / 390 °F.
- Combine the mustard, garlic, onion, rosemary, sage, thyme, lemon and orange zest, sea salt, pepper, and olive oil in a bowl and mix well.
- Place the turkey legs in a roasting pan and pour the marinade over them. Massage it into every fold and crease, wearing gloves if you prefer.
- Tuck the dates and prunes around the legs. Combine the lemon and orange juice, wine, and stock in a bowl, then pour over the turkey and fruit.
- Cover with parchment paper and aluminum foil and roast for 2½ to 3 hours.
- Uncover and continue roasting until the skin is crisp and deeply golden, about 25 minutes.
- Remove from the oven, cover tightly with foil, and rest for 10 minutes before serving.
Notes
Nutrition
These look great. I have added them to my Christmas list.
Thank you so much Megane! x Jenny
I made these turkey thighs for our Sunday dinner and the whole family loved it. The sweetness of the dates and prunes really made the thighs pop for us.
So happy you made this recipe, Marta! Thank you so much! x Jenny
Loving this turkey recipe, I am saving it for my Thanksgiving menu ideas board as I want to serve this turkey dish to my family this year instead of making the traditional. Dates and prunes are the perfect addition.
Thank you so much, Adriana! I am so happy you want to try the recipe! x Jenny
I love a good turkey thigh recipe! I am always looking for festive recipes for the holiday, so this is perfect for me! Pinned to make later 🙂
I am so happy you want to try the recipe! Thank you so much, Cathleen! x Jenny
I’m so happy to be thinking about festive recipes again! These turkey thighs look so flavorful and it’s such an elegant dish, too. I’ll be making these over Thanksgiving (which comes in early October in Canada!) I can’t wait!
Hi Marie! I am also excited about the festive season coming up! Thank you so much! x Jenny
Thighs are the best!!! This is a great idea for a small group – I won’t even wait for a special occasion to try it….lol, that sauce looks divine.
The sauce is a game-changer! Thanks so much, Jessica! x Jenny
These thighs looks so easy and delicious! I’ve never cooked with dates or prunes. I’ll have to try it!
Let me know how you like it! Thank you so much, Erin! x Jenny
Such a perfect dish to make for Christmas Eve so flavorful!
Thank you for sharing!
So happy you like the recipe, Amy! Thank you so much! x Jenny
Love the addition of prunes and dates! They make this dish absolutely delicious and really festive!
I am so happy you like the recipe! Thank you so much, Laura! x Jenny
I really love the sweet and the savory flavor profile here. This is a beautiful dish for the holiday season. It’s hearty and delicious <3
I am so happy to hear! Thank you so much, Tammy! x Jenny
Do I rinse the brine off before seasoning and cooking?
Hi Genevieve,
Don’t rinse, just pat all over with paper towels to absorb any moisture. The dry brine will have been absorbed and the skin will be wrinkly, you need that in order to achieve crispy, deliciousness. If you rinse you will miss out all the goodness of dry brining.Let me know how you the thighs came out!
Thank you so much! x Jenny