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Turkey Legs with Vegetables
This recipe is kosher for Passover.
Turkey Legs with Vegetables Eileen Goltz | Meat
2 hours, 5 minutes 20 minutes
1 hour, 45 minutes
4 servings

  • 2 to 3 lbs. turkey legs with or without thighs
  • ½ a lemon
  • 1¼ teaspoons salt, divided
  • ½ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried leaf thyme, crumbled
  • 1 cup finely-chopped onion
  • ¼ cup margarine
  • 2 to 3 carrots
  • 3 ribs celery
  • 2 potatoes
  • 2 sweet potatoes
  • 1 cup dry white wine

  1. Preheat oven to 400°F. If thighs are attached, cut away from the legs.
  2. 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.
  3. Cut the celery, carrot, potato, and sweet potato into 1/2-inch pieces.
  4. In a heavy skillet, melt margarine over medium-low heat. Saute 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.
  5. Spread the vegetables evenly in a greased or sprayed 13x9x2-inch baking pan. Top with turkey pieces in a single layer.
  6. Heat wine in a saucepan just to the boiling point; pour over turkey.
  7. 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.

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