Turkey Legs With Mushroom sauce
Recipe: #16922
January 22, 2015
Categories: Comfort Food, Dinner, Main Dish, Poultry, Turkey, Vegetables, Mushrooms, Budget-Friendly, Easy/Beginner Cooking, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Oven Roast, High Protein more
"If you prefer the legs of the turkey, instead of making a small whole turkey this is a good choice and makes a good meal served with mashed potatoes. The spice amounts are what I used you can adjust to what you like"
Original recipe yields 4 servings
Ingredients
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- MUSHROOM GRAVY
Nutritional
- Serving Size: 1 (459 g)
- Calories 470.1
- Total Fat - 13.4 g
- Saturated Fat - 2.5 g
- Cholesterol - 227.9 mg
- Sodium - 707.3 mg
- Total Carbohydrate - 7.2 g
- Dietary Fiber - 2.1 g
- Sugars - 1.8 g
- Protein - 77.9 g
- Calcium - 83.1 mg
- Iron - 3.8 mg
- Vitamin C - 12.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place turkey legs in a greased roasting pan.
Step 2
In a small bowl, combine lemon juice, oil and seasonings. Pour over turkey legs then turn the legs to make sure they are coated.
Step 3
Bake uncovered in a preheated oven at 375 degrees for around 45 minutes or until lightly browned and tender (turn legs twice while baking and baste occasionally).
Step 4
Towards the end of the 45 minutes cooking time, make the gravy.
Step 5
For the gravy, combine water and cornstarch in a saucepan. Stir in remaining ingredients and bring to a boil over medium heat.
Step 6
Remove the roasting pan from the oven and spoon sauce over turkey legs. Cover loosely with foil. Bake basting frequently, for 1 hour more or until legs are tender.
Tips & Variations
No special items needed.
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