Turkey Legs With Vegetables

Chef JDecember28's Note:

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

• Total Time: 2 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 4

• 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:

1. 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.
2. 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.
3. 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.
4. Serves 4.