Bring the meat to room temp for about 40 minutes. Then pat it dry with paper towels.
Preheat the oven to 350ºF/175ºC, and place the oven rack so the legs can cook in the center of the oven.
Combine all the spices in a small bowl and mix well. Add the oil and stir again. Cut the lemon into ¼-inch slices.
On a plate/dish, pour the spice rub over the turkey legs and use your hands to massage it all over the legs, ensuring they’re thoroughly coated (above and beneath the skin).
place the lemon slices and rosemary sprigs on a parchment or foil-lined roasting pan and place the seasoned legs on top.
Bake the turkey legs in the center of the oven at 350ºF/175ºC for 1 ½-2 hours (mine took 1 hour 35 minutes – cook time will vary based on size and oven), basting them with some of their juices in the last few minutes.For the richest and juiciest meat, generously baste them in their own juices several times during the cooking process. I only do it once when running low on energy, since I still like the results without the added effort.
Check for doneness around the 1.5-hour mark. You can insert a thermometer into the thickest part of the meat without touching the bone. The internal temperature should read 165ºF/74ºC to be safe to eat. If you don't have a thermometer, cut into the thickest part with a knife - the juices should run clear and the meat should not be pink.
For extra crispy skin, also broil the legs right at the end for a few minutes. Monitor them carefully, though, to avoid burning them.
Remove from the oven and leave it to rest, loosely covered with foil, for 10-15 minutes for the juices to settle and redistribute. Serve and enjoy!
Video
Notes
The exact time to roast turkey legs will depend on their size and your oven. Therefore, to ensure turkey legs are properly cooked, insert a meat thermometer into the thickest part of the leg, avoiding bones. The internal temperature should read 165ºF/74ºC to be safe to eat. Any juices should also run clear.I like to remove them from the oven at about 160ºF/71ºC, as the residual heat continues to cook them while they rest.If the legs are browning too quickly, loosely cover them with foil as they bake. Experiment with the spice blend: Play with the seasoning to make this recipe your own.To store: Leave the turkey legs to cool and store any leftovers (on or off the bone) in an airtight container in the refrigerator for 3-4 days.Check the blog post for serving suggestions!