Place the 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. Cover 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.
Originally Submitted
9/29/2009
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