Turkey Legs with Mushroom Gravy Recipe
Turkey Legs with Mushroom Gravy Recipe photo by Taste of Home

Turkey Legs with Mushroom Gravy Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 5 min. Bake: 1-3/4 hours
MAKES:4 servings
TOTAL TIME: Prep: 5 min. Bake: 1-3/4 hours
MAKES: 4 servings

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

  1. Place turkey legs in a roasting pan. In a small bowl, combine lemon juice, oil and seasonings. Pour over turkey legs.
  2. Bake, uncovered, at 375° for 45 minutes or until lightly browned. Turn legs twice and baste occasionally. Remove from the oven.
  3. 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.
  4. 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

This recipe pairs well with a medium white wine.

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Reviews for Turkey Legs with Mushroom Gravy

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   (2)
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MY REVIEW
Reviewed Dec. 20, 2009

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

MY REVIEW
Reviewed Nov. 8, 2009

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.

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