Turkey Legs with Mushroom Gravy Recipe

4.5 2 2
Turkey Legs with Mushroom Gravy Recipe
Turkey Legs with Mushroom Gravy Recipe photo by Taste of Home
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Turkey Legs with Mushroom Gravy Recipe

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4.5 2 2
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. Bake: 1-3/4 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. Bake: 1-3/4 hours

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 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

Nutritional Facts

1 serving: 467 calories, 21g fat (7g saturated fat), 177mg cholesterol, 714mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 57g protein.

  • 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
  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 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

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Reviews forTurkey Legs with Mushroom Gravy

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MY REVIEW
meg28 User ID: 2888104 37587
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
mollyque User ID: 4504744 201791
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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