Ingredients:

  • 4 large turkey legs (approx. 1 lb each), bone-in and skin-on
  • 2 tsp Kosher salt
  • 1 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried thyme
  • 0.5 tsp dried oregano
  • 1 tsp freshly cracked black pepper
  • 1 pinch cayenne pepper
  • 2 tbsp avocado oil

Instructions:

  1. Pat the turkey legs completely dry with paper towels to ensure the skin becomes crisp rather than steaming.
  2. Gently loosen the skin from the meat with your fingers to create a pocket for the seasoning rub.
  3. In a small bowl, combine Kosher salt, smoked paprika, brown sugar, garlic powder, onion powder, thyme, oregano, black pepper, and cayenne.
  4. Apply 1/3 of the spice mixture directly onto the meat under the loosened skin, then coat the exterior of the skin with the remaining rub and avocado oil.
  5. Place the turkey legs on a wire rack over a roasting pan and refrigerate uncovered for at least 1 hour (up to 12 hours) to complete the dry-brine process.
  6. Preheat your oven to 350°F (180°C). Roast the legs on the wire rack for approximately 1 hour and 30 minutes. Increase the heat to 400°F (200°C) for the final 15 minutes, or until the internal temperature reaches 175°F-180°F and the meat is tender.