Turkey isn’t my typical main dish. I cook a lot of chicken, beef, and fish, but rarely do I even think about turkey unless it’s during the holidays. But that should change. Turkey legs are flavorful, healthy, and actually quite cheap.

My one-pan quick turkey dinner is not only delicious, it’s ready in less than an hour and you have a complete meal with only one pan to clean up afterwards.

You cook this dish in a very hot oven, which not only gives the turkey a crisp and tasty skin, the dark meat is tender and full of flavor. The vegetables are perfectly cooked while soaking up some of the savory broth. With this dish, there’s no need to wait for the holidays.

Belle’s One Pan Quick Turkey Dinner

3-4 Turkey legs

2 tablespoons melted butter

½ teaspoon garlic salt

½ teaspoon poultry seasoning

¼ teaspoon pepper

1 cup celery, sliced in 2-inch chunks

1 cup onion, sliced

2 cups carrots, sliced in 2-inch chunks

3 red potatoes or 1 sweet potato, cut into 2-inch chunks

1 cup chicken broth

½ cup white wine

Dry turkey legs with paper towels and then brush with the melted butter. Mix together in a small bowl, the garlic salt, poultry seasoning, and pepper, and then sprinkle onto the turkey legs, coating all sides.

Place the legs in a roasting pan with a rack that’s been sprayed with cooking spray. Roast, uncovered in a 450 degree oven for 20 minutes. Remove from the oven and place the legs on a plate.

In an even layer, spread the vegetables into the pan. Place the turkey legs on top of the vegetables. Mix together the broth and wine. Pour over top.

Cover the roasting pan tightly with a dark lid or foil and roast at 450 degrees for another 30 minutes. Remove from the oven and let it rest for 5-10 minutes before uncovering and serving.

Brenda Stanley is the mother of five children, including two sets of twins and a grandmother of eight. She is a cookbook author and novelist. For more recipes and information, visit her website www.brendastanleybooks.com.