|Nutritional Guidelines (per serving)|
|Servings: 4 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 9g||47%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 6g||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you're looking for a go-to recipe to bake turkey legs, this is the recipe for you. These turkey legs are baked to perfection, full of seasonings, and served with sliced vegetables for a healthy Southern meal that you can sink your teeth into.
- 2 to 3 pounds 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 onion (finely chopped)
- 1/4 cup butter
- 2 to 3 carrots (sliced into 1/2-inch pieces)
- 3 ribs celery (sliced into 1/2-inch pieces)
- 1 to 2 large potatoes (cut into 1/2-inch pieces)
- 1 cup dry white wine
Gather the ingredients. Preheat the oven to 400 F/200 C/Gas 6.
If thighs are attached, cut them away from the legs with a sharp knife. Rub the turkey pieces with the emon.
Mix 1 teaspoon of the salt with the pepper, garlic powder, and thyme; rub over the surface of the 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, for 1 1/2 hours, or until the turkey pieces are tender, and the juices run clear when pierced with a fork.
If it is becoming too browned, cover the baking pan with foil.
Serve and enjoy!