Back to Turkey Legs with Mushroom Gravy

Print Options


Card Sizes

Turkey Legs with Mushroom Gravy Recipe

Turkey Legs with Mushroom Gravy Recipe

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 YIELD:4 servings


  • 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


  • 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.

Nutritional Facts

1 each: 0g saturated fat (0 sugars, 0 fiber).

Reviews for Turkey Legs with Mushroom Gravy

Sort By :

Average Rating
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!"

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."

Loading Image