I used a barbecue dry rub called “Barbecue 3001” from Penzey’s Spices, and it was pretty perfect for these turkey legs, because it has cinnamon and vanilla powder in it (it’s like Thanksgiving in your mouth!). You can mix your own dry rub, or I might add one to this site later on.
Preheat the oven to 350 degrees. Dry turkey legs with paper towels, salt generously, and let stand for 15 minutes to reach room temperature.
Evenly sprinkle the barbecue rub all over the legs, making sure there is a fairly thick coating of the spice mixture. You might need more of the spice rub than 3 tablespoons, depending on the size of the legs.
Place the legs on a roasting rack set over a cookie sheet. You'll probably need 2 pans with 2 racks. I place aluminum foil underneath the rack so that cleaning the roasting pan is easier.
Roast uncovered for 1 1/2 to 2 hours, until the legs are golden brown and the internal temperature is 180 degrees when taken with a meat thermometer. If you like really crispy skin like I do, then broil on high for 3 minutes at the end for each rack.