How to Marinate Juicy, Flavorful Turkey Legs

Marinating turkey legs is a simple way to infuse them with tons of flavor and keep them incredibly moist and juicy. With the right marinade you can give turkey legs a major flavor boost and make them an irresistible centerpiece for any meal.

Why Marinate Turkey Legs?

There are a few key reasons to marinate turkey legs:

• Infuses flavor – A marinade allows flavorful ingredients like herbs, spices, citrus, garlic etc. to permeate the meat This gives you tasty, flavored turkey without having to stuff the turkey or use complicated cooking techniques.

• Keeps turkey juicy – Marinades often contain acidic ingredients like wine, vinegar, yogurt or citrus juice which help break down tough muscle fibers in the turkey. This makes the turkey more tender and helps it retain moisture as it cooks.

• Enhances browning – Salt and acidic marinade ingredients improve browning by denaturing the proteins on the exterior of the turkey legs. Better browning equals better flavor.

• Tenderizes meat – The salt and acid in a marinade softens connective tissue in tougher cuts of turkey like legs and thighs, leaving you with tender and juicy meat.

How Long to Marinate Turkey Legs

For best results, turkey legs should marinate overnight (or 12-24 hours). This gives the flavors and tenderizing effects of the marinade time to work their way deep into the thick cuts of meat.

You can get away with marinating for just 2-4 hours if you are pressed for time, but the flavor and moisture benefits will be less noticeable.

Simple Marinades for Turkey Legs

Turkey legs do very well with simple oil and acid based marinades. Here are some easy go-to options:

Basic herb marinade – Whisk together 1/2 cup olive oil, 1/4 cup lemon juice, 2 tbsp EACH chopped fresh rosemary, thyme and sage, 4 minced garlic cloves, 1 tsp salt and 1/2 tsp pepper.

Wine & garlic marinade – Whisk 3/4 cup red wine, 1/4 cup olive oil, 3 minced garlic cloves, 2 tbsp tomato paste, 1 tsp dried oregano, 1/2 tsp salt and 1/4 tsp pepper.

Yogurt marinade – Whisk together 1 cup plain Greek yogurt, 1/4 cup lime juice, 1 tbsp EACH cumin, coriander, paprika, 2 minced garlic cloves and 1 tsp salt.

Citrus soy marinade – Whisk 1/2 cup orange juice, 1/4 cup soy sauce, 1/4 cup olive oil, 2 minced garlic cloves, 2 tbsp honey and 1/2 tsp red pepper flakes.

Mediterranean marinade – Whisk 3/4 cup olive oil, 1/4 cup lemon juice, 2 tbsp EACH oregano, basil and chopped sun-dried tomatoes, 3 minced garlic cloves and 1 tsp salt.

Spice Rub Marinades

For bolder, spicier flavors, you can coat the turkey legs with a dry spice rub instead of a wet marinade. Let them sit to allow the rub to penetrate before cooking. Good spice rubs include:

• Chili powder, cumin, garlic powder, oregano, cayenne

• Smoked paprika, brown sugar, garlic powder, salt, pepper

• Jerk seasoning – Allspice, thyme, brown sugar, garlic, habanero pepper

• Cajun seasoning – Paprika, garlic, onion, cayenne, thyme, oregano

• Moroccan spices – Cumin, coriander, cinnamon, cayenne, turmeric

How to Marinate Turkey Legs

Marinating turkey legs is simple:

1. Mix the marinade – Whisk together your desired marinade ingredients in a small bowl. Taste and adjust flavor as needed.

2. Prepare turkey legs – Rinse turkey legs and pat dry thoroughly with paper towels. With a sharp knife, poke deep slits all over the legs to help the marinade penetrate.

3. Pour marinade over turkey – Place turkey legs in a large Ziploc bag or shallow baking dish. Pour marinade over the top, making sure all surfaces are coated.

4. Marinate 12-24 hours – Seal the bag or cover the baking dish and refrigerate overnight or up to 24 hours, flipping halfway through.

5. Cook as desired – Roast, grill, air fry or bake the turkey legs until cooked through and nicely browned on the outside.

Tips for Great Marinated Turkey Legs

• For maximum flavor and moisture, marinate a minimum of 12 hours. 24 hours is ideal for large turkey leg cuts.

• Poke the turkey all over with a sharp knife before marinating. This allows the marinade to fully penetrate the thick meat.

• Make sure the turkey is fully submerged or coated in marinade during marinating. Flip halfway through for even coverage.

• Pat turkey legs very dry after marinating. This helps promote nice browning when you cook them. Discard used marinade.

• Bring marinade to a boil before using if it contains raw meat juices to avoid food safety issues.

• Cook marinated turkey legs to an internal temperature of 165°F. The extended marinating makes them cook faster.

• Add a touch of browning agents like soy sauce, Worcestershire or ketchup to marinades to help promote better browning.

• Use a low sodium marinade if you plan to make pan gravy from the cooked turkey drippings.

With the right marinade and technique, you can have incredibly moist, fall-off-the-bone turkey legs bursting with flavor. Marinating is easy and gives otherwise simple turkey legs a major boost in taste and juiciness with little effort. Whip up a flavorful marinade today and enjoy delicious turkey legs tomorrow!