Turkey Legs With Vegetables - cooking recipe

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

Preparation

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. Saute 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\u00b0 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.