Turkey Legs With Vegetables

• 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

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. Saute 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 400u0b0 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.

turkey, lemon, salt, ground black pepper, garlic, dried leaf thyme, onion, butter, carrots, celery, potato, white wine

Taken from www.food.com/recipe/turkey-legs-with-vegetables-459327 (may not work)