Please consult the OU's guidelines for checking fruits and vegetables.

Turkey Legs with Vegetables (meat)
This recipe is kosher for Passover.
Turkey Legs with Vegetables (meat) Eileen Goltz. | Meat

Serves 4.

2 to 3 pounds turkey legs with or without thighs
half of 1 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 finely chopped onion
1/4 cup margarine
2 to 3 carrots, sliced in 1/2-inch pieces
3 ribs celery, sliced in 1/2-inch pieces
2 potatoes, cut into 1/2-inch pieces
2 sweet potatoes cut into 1/2 inch pieces
1 cup dry white wine


Preheat oven to 400. If thighs are attached, cut away from the legs. 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 margarine over medium-low heat.  Saut’e onion in hot margarine until tender, about 5 minutes. Stir in the carrot pieces, celery, potato, and remaining 1/4 teaspoon of salt, coating with the margarine 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 turkey pieces are tender and juices run clear when pierced with a fork. If turkey is becoming too browned, cover with foil.