4 turkey legs (about 12 oz. each)
1/4 c. lemon juice
2 tbsp. oil
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper

MUSHROOM GRAVY:

1 c. water
1 tbsp. cornstarch
1 can (4 oz.) sliced mushrooms, drained
1 can (10 1/2 oz.) mushroom gravy
1 tsp. minced onion
1 tbsp. minced fresh parsley
1 tsp. garlic powder

Place turkey legs in a roasting pan. In a small bowl, combine lemon juice, oil and seasonings. Pour over turkey legs. Bake uncovered, at 375 degrees for 45 minutes or until lightly browned. Turn legs twice and baste occasionally. Remove from the oven.

For the gravy, combine water and cornstarch in a saucepan. Stir in remaining ingredients and bring to a boil over medium heat. Spoon over turkey legs. Cover loosely with foil. Bake basting frequently, for 1 hour or until legs are tender.