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.
Instructions
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 with pan drippings. 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 inserted in turkey reads 180°, basting frequently with pan drippings. If desired, serve with noodles.
