Roasted Barbecued Turkey Legs

Roasted Barbecued Turkey Legs

NCwriter 1

"Tender roasted turkey legs just like the ones served at Renaissance Fairs. This one starts off in a pressure cooker, then the legs are broiled and coated with barbecue sauce as a finishing touch."

Ingredients 45 m {{adjustedServings}} servings 602 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 602 kcal
  • 30%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 56.3g
  • 18%
  • Protein:
  • 57.1 g
  • 114%
  • Cholesterol:
  • 223 mg
  • 74%
  • Sodium:
  • 4764 mg
  • 191%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place the turkey legs into a 4 quart pressure cooker over medium-high heat. Pour in just enough water to cover them. Sprinkle chicken bouillon granules over the water, and stir to dissolve a little. Place the lid on the cooker, and bring up to full pressure. Cook for about 5 minutes.
  2. While the turkey is cooking, preheat your oven's broiler. After the time is up on the turkey, remove from the heat. Run cold water over the top of the cooker to help release the pressure, and open the lid. Place the turkey legs on a broiling pan or roasting pan.
  3. Broil the turkey legs for 10 to 15 minutes, until the skin is brown and crispy. Brush the legs with barbeque sauce towards the end of cooking. Serve with remaining sauce on the side.
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Reviews 4

  1. 4 Ratings


I love turkey legs, but this recipe is too low on cooking times. Following it my turkey legs did not brown, and the meat thermometer barely reached 160 degrees. I suggest leaving the turkey legs in the pressure cooker for at least 15 minutes instead of 5 minutes. Then broil them for at least 45 minutes instead of 15 minutes. They just never cooked fully using the recipe times.


I can't give an actual rating for this recipe since I didn't follow the instructions, but the site won't let me submit a review without a rating, hence the three stars. I made the colossal mistake of following the previous reviewers suggestions and pressure cooked the legs for 15 minutes instead of 5. My legs were stewed to the point of falling off the bone, and the skin was waterlogged and flabby, and slipped off when I removed the turkey from the cooking water. Had I further followed the instructions and broiled for 45 minutes, my legs would have turned into jerky. I salvaged what I could, added the barbecue sauce, and broiled for 5 minutes to heat through. I might try again but please heed my advice, and follow the recipe!

Barb G.

I think the comment about increasing the cooking times may have been from someone who didn't realize the legs are already pre-smoked, thus partially cooked already. Maybe they were using raw legs? In this recipe, I omitted the bouillon, since the legs are salty already. yummy!