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.
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
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1Place turkey legs in a roasting pan. In a small bowl, combine lemon juice, oil and seasonings. Pour over turkey legs.
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2Bake, uncovered, at 375° for 45 minutes or until lightly browned. Turn legs twice and baste occasionally with pan drippings. Remove from the oven.
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3For 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.
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4Cover loosely with foil. Bake for 1 hour or until a thermometer inserted in turkey reads 180°, basting frequently with pan drippings. If desired, serve with noodles.
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