Turkey Legs With Vegetables

Name: Turkey Legs With Vegetables
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 serving(s)
Ingredients: 3 lbs turkey legs (with or without thighs); 1/2 lemon; 1 1/4 teaspoons salt, divided; 1/2 teaspoon ground black pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon dried leaf thyme, crumbled; 1 cup diced onion (Kroger frozen); 1/4 cup butter; 2 -3 carrots, sliced in 1/2-inch pieces; 3 celery ribs, sliced in 1/2-inch pieces; 1 potato, cut into 1/2-inch pieces; 1 cup dry white wine

Submitted by Chef JDecember28

"From http://southernfood.about.com/od/turkeycutlets/r/bl40111a.htm -with my added notes"

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Ready In:: 2hrs 15mins
Ingredients:: 12
Serves:: 4

ingredients

3 lbs turkey legs (with or without thighs)
¹⁄₂ lemon
1 ¹⁄₄ teaspoons salt, divided
¹⁄₂ teaspoon ground black pepper
¹⁄₄ teaspoon garlic powder
¹⁄₄ teaspoon dried leaf thyme, crumbled
1 cup diced onion (Kroger frozen)
¹⁄₄ cup butter
2 -3 carrots, sliced in 1/2-inch pieces
3 celery ribs, sliced in 1/2-inch pieces
1 potato, cut into 1/2-inch pieces
1 cup dry white wine

directions

If thighs are attached, cut away from the legs with sharp knife. Rub turkey pieces with the half lemon. Mix 1 teaspoon of the salt with the pepper, garlic powder, and thyme; rub over surface of turkey pieces.
In a heavy skillet, melt butter over medium-low heat. Sauté onion in hot butter until tender, about 5 minutes. Stir in the carrot pieces, celery, potato, and remaining 1/4 teaspoon of salt, coating with the butter and onion mixture.
Spread the vegetables evenly in a greased or sprayed 13x9x2-inch baking pan. Top with turkey pieces in a single layer. Heat wine in a saucepan just to the boiling point; pour over turkey. Bake, uncovered, at 400° for 1 1/2 hours, or until turkey pieces are tender and juices run clear when pierced with a fork. If turkey is becoming too browned, cover with foil.
Serves 4.