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Here's how to avoid the fight for the turkey legs at Thanksgiving: Just serve legs.

The best part of a dinner party is being a guest. And sure, being a host darting in and out of the kitchen is great and all, but wouldn’t you rather be out mingling and enjoying a glass of something? Food writer and recipe developer Meredith Steele takes the grunt work out of entertaining with her new book, a collection of recipes designed to keep you at the party.

Everyone fights over the turkey legs, so I never fail with this foolproof recipe. These fall-off-the-bone tender turkey legs are incredibly simple to make and just require an overnight dry brine (optional but amazing), a quick sear and a few hours in the oven. With delicate flavors of pink peppercorn, coriander and orange zest, this recipe is irresistible.

Suggested Pairing: Chenin Blanc or Riesling if you want white; keep it dry to off-dry. For reds, Cru Beaujolais (best crus are Fleurie, Morgon, Brouilly, Julienas or Moulin-a-vent), Pinot Noir or Spanish Garnacha are light enough to not overpower. Beer: Saisons, farmhouse ales, lagers, wheat beers or even a Belgian Wild Ale will pair nicely.

Reprinted with permission from Effortless Entertaining Cookbook