Turkey continues to be one of the best buys at the meat counter, and dark-meat cuts are usually the most economical of parts. The legs and thighs are especially moist and flavorful when slowly pot-roasted, either in the oven or on the range.

Pot-Roasted Turkey

4 pounds turkey thighs, drumsticks, or hindquarters

1 tablespoon vegetable oil

2 large onions, chopped

2 garlic cloves, finely minced

1 cup dry red wine or chicken broth

1 (10 3/4-ounce) can condensed cream of mushroom soup

1 teaspoon basil

1 teaspoon dry thyme

1 teaspoon ground sage

1 tablespoon Dijon mustard

8 small whole carrots

8 small whole thin-skinned potatoes, scrubbed

8 small white boiling onions, peeled

3 tablespoons cornstarch blended with 3 tablespoons cold water

Salt and pepper to taste

1. Rinse turkey and pat dry.
2. Heat oil in a wide frying pan over medium-high heat. Add turkey, a few pieces at a time (do not crowd pan); cook, turning as needed, until browned on all sides. With a slotted spoon or tongs, transfer turkey pieces to a 6 to 8-quart baking pan; set aside.
3. Add chopped onions and garlic to frying pan; cook, stirring often, until onions are soft, about 5 minutes.
4. Add wine, soup, basil, thyme, sage and mustard. Bring to a boil, stirring often; pour over turkey. Cover and bake in a 325°F (160°C) oven (or simmer over medium-low heat) for 1 hour.
5. Add carrots; potatoes and boiling onions to pan, pushing vegetables down into liquid. Cover and continue to bake (or simmer) until turkey and vegetables are tender when pierced, about 1 to 1 1/2 hour.
6. With a slotted spoon, transfer turkey and vegetables to a serving dish; cover and keep warm.
7. Skim and discard fat from cooking liquid, then blend in cornstarch mixture. Cook, stirring, until sauce boils and thickens. Season to taste with salt and pepper.
8. Spoon a small amount of sauce over turkey. Offer remaining sauce to spoon over individual servings.

Makes 8 servings.