Honey-Glazed Turkey Legs (Print Version)

Juicy turkey legs baked then glazed with smoky, sweet honey for a golden, crowd-pleasing American main.

# Components:

→ Turkey

01 - 4 large turkey legs, approximately 10–12 ounces each

→ Brine

02 - 8 cups water
03 - 1/4 cup kosher salt
04 - 1/4 cup brown sugar
05 - 2 bay leaves
06 - 1 tablespoon whole black peppercorns

→ Glaze

07 - 1/2 cup honey
08 - 2 tablespoons unsalted butter
09 - 1 tablespoon apple cider vinegar
10 - 1 tablespoon smoked paprika
11 - 1 teaspoon garlic powder
12 - 1/2 teaspoon ground black pepper
13 - 1/2 teaspoon cayenne pepper, optional
14 - 1 teaspoon salt

# Directions:

01 - Combine water, kosher salt, brown sugar, bay leaves, and black peppercorns in a large pot. Stir until salt and sugar are completely dissolved.
02 - Immerse turkey legs fully in the brine mixture. Refrigerate for a minimum of 4 hours or ideally overnight for optimal flavor development.
03 - Preheat the oven to 375°F (190°C). Remove turkey legs from brine, rinse under cold water, and pat dry thoroughly with paper towels.
04 - Arrange turkey legs on a wire rack placed over a baking sheet. Place in oven and roast for 45 minutes.
05 - In a small saucepan over medium heat, melt butter. Add honey, apple cider vinegar, smoked paprika, garlic powder, ground black pepper, cayenne pepper if desired, and salt. Stir and simmer for 2–3 minutes until slightly thickened. Remove from heat.
06 - After 45 minutes of roasting, generously brush turkey legs with prepared glaze. Return to oven and roast for an additional 30 minutes, basting with glaze every 10 minutes until skin is deep golden and glossy.
07 - Allow turkey legs to rest for 5 minutes before serving. Present warm, with extra glaze on the side if preferred.

# Expert Advice:

01 -
  • Juicy results thanks to an easy brine
  • Classic fair flavors with homemade touch
  • Easy to customize heat and sweetness
  • Perfect for summer cookouts or a cozy dinner
02 -
  • Packed with protein for lasting energy
  • Brining guarantees moist results every time
  • Glaze can be made ahead and stored
03 -
  • Brining is not optional—this is what separates dry turkey from juicy turkey
  • Use a wire rack for airflow and crispy skin all around
  • Baste often in the final half hour for that sticky finish everyone loves
  • If you want a deeper flavor, use a combination of dark and light honey

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