Here's something I have in the oven for dinner it smells so good with all the veggies simmering in the wine..

quick and easy!! we like that



I left out the garlic salt and added some of my favorite herbs and added a breast instead of the legs and evoo over the turkey once it got cooking then turned the heat down to 350 f. {30 minutes}
cranberry sauce on the side and dinner is served.

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 butter
2 to 3 carrots, sliced in 1/2-inch pieces
3 ribs celery, sliced in 1/2-inch pieces
1 potato, cut into 1/2-inch pieces
1 cup dry white wine
PREPARATION:
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.
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, at 400° 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.
Serves 4.

Looks & sounds scrumptious!  

Thanks veggiegirl it was very good. I'm going to try and remember this.
One thing I have been doing with my herbs before I add them to my food is to toss them in my Mortar and Pestle and grind them all together, I think it makes them work better.
well better go do the dishes..

great concoction!

Rodney, my dear fellow AB, what's with the butter, hmm, eh?

and the black pepper ...,hmmm...I

ja, schnipple das Butter und schnipple das Pfeffer *cough*, you sneak, you  

.... so he should only shipple the butter or better to use ghee  and instead of the pepper some dried ginger, it is hot too then and to cut off...means shnippeling out

are we creating a teutonic-english-australian lesson right now

but Madame eh...do you smelled it... just wunneful and we didn't got any invitation   as being his *consoeurs* .....oooooh the wordl became baad  

Quoted from ISA-MANUELA

.... so he should only shipple the butter or better to use ghee  and instead of the pepper some dried ginger, it is hot too then and to cut off...means shippeling out

are we creating a teutonic-english-australian lesson right now

but Madame eh...do you smelled it... just wunneful and we didn't got any invitation   as being his *consoeurs* .....oooooh the wordl became baad  

ja ja naturlich, madl

Wow Rodney! Looks yummy! So, you cook AND do dishes? What a guy!!!

Alright guys I didn't use any pepper ok! {dang forgot to use ginger again!} and the butter well whats baked turkey without a little butter? I drained all of the liquid off before serving so that probably got rid of most of it right?
This was a welcome home dinner for DW after her 4 days away, so I guess I splurged a little.
I need to look into this ghee you are all talking about?
thanks for taking a look
btw I hate looking at dirty dishes and if you cook around my house you better know how to clean up the mess. Thats one of my pet peeves that DW dose, is to take dirty dishes and fill them with water and leave them in the sink I keep telling her that drowning dishes don't make them jump in the dish washer.... Oh well.

Quoted from Rodney

Thats one of my pet peeves that DW dose, is to take dirty dishes and fill them with water and leave them in the sink I keep telling her that drowning dishes don't make them jump in the dish washer.... Oh well.

At least she soaks them...they are much easier to clean than if they are left to dry with the crusty food bits...

I'm with you on a clean kitchen...I've learned to clean as I cook so that the mess at the end isn't so bad.

Ya your right Drea it could be worse I'm not perfect by any means and I do stuff that bugs her too.

Thank you for sharing your pictured dish with us.

You may wish to include it in the Recipe Index.

Alia

Quoted from Rodney

Alright guys I didn't use any pepper ok! {dang forgot to use ginger again!} and the butter well whats baked turkey without a little butter? I drained all of the liquid off before serving so that probably got rid of most of it right?
This was a welcome home dinner for DW after her 4 days away, so I guess I splurged a little.

Hey, none of us is perfect all the time ... so you used a little butter ... I'm sure you don't eat butter everyday!  

only a cube or two between meals!!

just kidding

but to be honest I have been using EVOO so much it was nice to have a little something different

Quoted from Rodney

only a cube or two between meals!!

just kidding

but to be honest I have been using EVOO so much it was nice to have a little something different

How did you feel after you ate it?  Any side effects?  Just curious.

I had a bad experience eating banana nut breat on Sat -- awful feeling!!    It was only after I ate it that it dawned on me that bananas are an avoid!!! (Assuming I'm a secretor--waiting for my results!!)

I felt ok. no side effects that I could tell.
Feel great today lots of energy and just finished my relax yoga. thats a hard one for me it really gets my back complaining. I need to do this session a lot more I am really stiff after work.
I need to work on so may poses {all of them} but am taking it slow.. when I first started yoga I couldn't believe you could hurt your self doing it now I can see how easy it is to over do it with stiff and out of shape muscles and tendons. It was nice to take a 1/2 a day off of the yoga yesterday but I really do like to do it.

"I need to look into this ghee you are all talking about?"




Come on Rodney, if you can bake a wonderful turkey dish like that, plunking a pound of butter in a big casserole dish, and baking in a pre-heated 350 degree oven for 55-65 min. should be easy! In about an hour you will have a lovely dish of ghee! Strain it into a clean pint Mason jar, let cool, cover, and enjoy!!!  That's it, not too hard, and the whole house will smell great. You want to take it out of the oven when there is little brown crumbles in the bottom of the dish, and the ghee is a clear, golden color. Delightful stuff.  You could bake up a batch while you do your yoga tape.

So, live life on the edge, make some ghee.   Also, I'm sure someone here has the link on how to make ghee. I just gave you the "Reader's Digest" version.


P.S. Could someone please tell me how to put that nifty quote box around the quotes? Thanks.

Quoted from dawgmama

"I need to look into this ghee you are all talking about?"

Come on Rodney

P.S. Could someone please tell me how to put that nifty quote box around the quotes? Thanks.

where you want to go??

just click the quote button on the top of the post you want to quote and then enter your post below the text..

that' all it takes to make the geee??? sounds simple enough I guess I will have to give it a try since I have several cubes of butter left from before ab btd

thanks for the prodding I need it.  

I have my crock pot going today with a large turkey leg, collards, rudabaga, onion, and vegatable bouilion cube. This is an experiment so I'll let you know how it taste and if the collards are done. I did not boil them before putting in the crockpot so hopefully they will be ok. I just thru all this together and it is cooking on high all day.

PS. By the way Rodney, your food looks delicious.

That sound like a good combo BuzyBee  be sure and let us know how it turns out.

I had the leftovers of the turkey last night on top of some brown rice.  I only wish I had some of the liquid I dumped out to moisten the rice up a bit. next time I will either use evoo or the ghee stuff and save it.

I will let you know. My main concern is the collards being tender. My mouth sure is watering.

Quoted from veggiegirl

Hey, none of us is perfect all the time ... so you used a little butter ... I'm sure you don't eat butter everyday!  

You could also baste or coat your turkey with grapeseed oil or any oil that can tolerate high cooking to keep it moist.  

I believe keeping parchment paper over the turkey will keep it moist, as well.

Alia

Verdict on the crockpot collards. After 7 hrs the turkey and rudabga were done but the collards were not tender enough so I cooked another couple of hrs. After 10 hrs the collards finally reached the tenderness I desire. The rudabga was so close to boiled potatoes that was scarry. The turkey was so tender and moist it fell off the bone. The collards were good but it was a small batch just enough for a side dish.

Maybe next time I will try boiling the collards down some before throwing in the crock pot. This may help on the cooking time.

But this was an experiment and experiments always allow for improvements. I will learn to cook good collards.