Turkey Legs With Vegetables

Turkey leg with vegetables

The Spruce Eats/Ulyana Verbytska

  • Total: 2 hrs
  • Prep: 20 mins
  • Cook: 100 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
635 Calories
24g Fat
41g Carbs
53g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 635
% Daily Value*
Total Fat 24g 31%
Saturated Fat 9g 47%
Cholesterol 211mg 70%
Sodium 2682mg 117%
Total Carbohydrate 41g 15%
Dietary Fiber 6g 22%
Protein 53g
Calcium 114mg 9%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 400 F/200 C/Gas 6.

    Ingredients for turkey legs
    The Spruce Eats/Ulyana Verbytska
  2. If thighs are attached, cut them away from the legs with ​a sharp knife. Rub the turkey pieces with the lemon.

    The Spruce Eats/Ulyana Verbytska
  3. Mix 1 teaspoon of the salt with the pepper, garlic powder, and thyme; rub over the surface of the turkey pieces.

    Season turkey
    The Spruce Eats/Ulyana Verbytska
  4. 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.

    Vegetables in pan
    The Spruce Eats/Ulyana Verbytska
  5. Spread the vegetables evenly in a greased or sprayed 13x9x2-inch baking pan. Top with turkey pieces in a single layer.

    Spread the vegetables
    The Spruce Eats/Ulyana Verbytska
  6. Heat wine in a saucepan just to the boiling point; pour over turkey.

    Pour wine
    The Spruce Eats/Ulyana Verbytska
  7. Bake, uncovered, for 1 1/2 hours, or until the turkey pieces are tender, and the juices run clear when pierced with a fork.

    The Spruce Eats/Ulyana Verbytska
  8. If it is becoming too browned, cover the baking pan with foil.

    Cover with foil
    The Spruce Eats/Ulyana Verbytska
  9. Serve and enjoy!

    Chicken and vegetables
    The Spruce Eats/Ulyana Verbytska