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–+ servings
3 roasted seasoned turkey drumsticks on a plate topped with fresh chopped parsley.

Turkey Drumsticks Recipe (Juicy Herb Butter Roasted Turkey Drumsticks)

This turkey drumsticks recipe delivers juicy, tender meat and crispy golden skin with minimal effort. Roasted with garlic, herbs, butter, and lemon, it's a great alternative to a whole turkey.
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Resting Time 10 minutes
Total Time 2 hours 10 minutes
Servings 4 Drumsticks

Ingredients

  • 4 large turkey drumsticks about 1.5 lbs each
  • 4 tbsp unsalted butter softened
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic minced
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme chopped
  • 1 tbsp fresh sage chopped
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 1 lemon zested and juiced
  • fresh parsley chopped, for garnish
  • chopped carrots optional, for elevating drumsticks in roasting pan

Instructions

  • Preheat the oven to 375°F (190°C). Place a wire rack inside a large roasting pan. (See notes if you don't have one.)
  • In a small bowl, combine the softened butter, olive oil, garlic, rosemary, thyme, sage, smoked paprika, onion powder, salt, pepper, and lemon zest.
    mashed butter with lemon zest and herbs in a bowl with a fork.
  • Pat the turkey drumsticks dry with paper towels.
    hand with a paper towel patting 3 raw turkey drumsticks dry on a plate.
  • Gently loosen the skin on each drumstick, being careful not to tear it. Rub half of the herb butter mixture under the skin, spreading it as evenly as possible.
    hand seasoning a raw turkey drumstick with herb butter under the skin over a plate with more drumsticks.
  • Rub the remaining herb butter all over the outside of the drumsticks.
    3 raw turkey drumsticks on a plate with herb butter spread all over.
  • Arrange the drumsticks on the wire rack and pour the lemon juice over top.
    3 raw turkey drumsticks with herb butter on top of carrots in a dutch oven pot.
  • Roast for 1½ to 2 hours, basting with the pan juices every 30 minutes, until the skin is golden brown and the internal temperature reaches at least 165°F (74°C).
    3 roasted turkey drumsticks on top of carrots in a cast iron dutch oven pan.
    • For extra tender meat, continue cooking until the thickest part reaches 175°F to 180°F.
  • Let the drumsticks rest for 10 minutes before serving. Garnish with fresh parsley and enjoy.
    3 cooked turkey drumsticks on a plate with fresh chopped parsley, ramekin with white sauce next to it with plates and forks.

Notes

Pat the drumsticks dry before adding the herb butter. This helps the skin crisp up beautifully in the oven.
Use softened butter, not melted butter, so it spreads easily under and over the skin.
For the most tender meat, cook the drumsticks to 175°F to 180°F. They're safe at 165°F, but a slightly higher temperature helps break down the connective tissue.
Don't skip the resting time. Let the drumsticks rest for 10 minutes before serving to help keep the meat juicy.
Store leftover turkey drumsticks in an airtight container in the refrigerator for up to 4 days.
No wire rack? Use a layer of carrots, onions, or celery to elevate the drumsticks and promote even roasting.

Nutrition

Serving: 1Serving | Calories: 1151kcal | Carbohydrates: 3g | Protein: 133g | Fat: 64g | Saturated Fat: 22g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 22g | Trans Fat: 0.5g | Cholesterol: 511mg | Sodium: 1377mg | Potassium: 1908mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 715IU | Vitamin C: 6mg | Calcium: 147mg | Iron: 12mg
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