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Turkey Legs with Mushroom Gravy Recipe

Turkey Legs with Mushroom Gravy Recipe photo by Taste of Home

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Whenever we had company—which was quite often—this dish was a sure hit. We farmed 20 acres for 30 years, so we had plenty of fruits and vegetables on hand to complement this family favorite.

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Turkey Legs with Mushroom Gravy Recipe

Prep: 5 min. Bake: 1-3/4 hours

Yield: 4 Servings

5 105 110

Ingredients

4 turkey drumsticks (12 ounces each)
1/4 cup lemon juice
2 tablespoons canola oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon pepper
MUSHROOM GRAVY:
1 tablespoon cornstarch
1 cup cold water
1 can (10-1/2 ounces) mushroom gravy
1 can (4 ounces) sliced mushrooms, drained
1 tablespoon minced fresh parsley
1 teaspoon garlic powder
1 teaspoon finely chopped onion
Hot cooked noodles, optional

Directions

Place turkey legs in a roasting pan. In a small bowl, combine lemon juice, oil and seasonings. Pour over turkey legs.
Bake, uncovered, at 375° for 45 minutes or until lightly browned. Turn legs twice and baste occasionally. Remove from the oven.
For gravy, in a small saucepan, combine cornstarch and water until smooth. Bring to a boil over medium heat. Cook and stir for 1-2 minutes or until thickened and bubbly. Stir in the gravy, mushrooms, parsley, garlic powder and onion; heat through. Spoon over turkey legs.
Cover loosely with foil. Bake for 1 hour or until a meat thermometer reads 180°, basting frequently. Serve with noodles if desired. Yield: 4 servings.

Originally published as Turkey Legs with Mushroom Gravy in Reminisce November/December 1992, p49

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Turkey Legs with Mushroom Gravy

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Reviewed on Dec. 20, 2009 by meg28

I didn't have turkey legs so I used chicken thighs and drumsticks and it still came out delicious, loved the lemon flavor!

Reviewed on Nov. 08, 2009 by mollyque

The grocery store didn't have turkey legs, so I used thighs. The meat was fall off the bone tender and moist. I will definitely make again, but will use less lemon juice. By the end, the lemony flavor was a bit overwhelming and left a little aftertaste. The gravy is not thick at the end of cooking, the turkey had too many juices for that.