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

Mushroom Gravy:

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

Place turkey legs in a roasting pan. Combine lemon juice, oil and seasonings. Pour over turkey.

Bake, uncovered, at 375°F for 45 minutes or until lightly browned. Turn legs twice and baste occasionally.

For gravy, combine water and cornstarch in a saucepan. Stir in mushrooms, gravy, onion, parsley and garlic powder; bring to a boil over medium heat. Spoon over turkey. Cover loosely with foil.

Bake, basting frequently, for 1 hour longer or until meat is tender.

Yield: 4 servings.