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Turkey Legs with Mushroom Gravy

 Turkey Legs with Mushroom Gravy
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.
4 ServingsPrep: 5 min. Bake: 1-3/4 hours


  • 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
  • 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


  • 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.

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Turkey Legs with Mushroom Gravy (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer