Michel Nischan's Roast Turkey With Potato Pan Gravy Recipe
Recipe By EatingWell
Plan ahead to make this succulent turkey recipe--brining the turkey for 12 to 18 hours before roasting makes the meat super-juicy and flavorful. The gravy, made silky-smooth in a blender (no lumps), is thickened with potatoes instead of cornstarch or flour.
4.8
10 Rating -
Rate
Non Vegdiet
2hr total
2hr total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Michel Nischan's Roast Turkey With Potato Pan Gravy Recipe
- 1/2 quart Vegetable Broth
- 0.13 cup Kosher salt
- 0.08 cup Agave nectar
- 1/4 Medium onions, peeled and quartered
- 0.13 sprig Small handful fresh thyme
- 1/4 sprig Large fresh sage
- 0.13 tablespoon Whole black peppercorns
- 0.13 gallon Ice cold water
- 1.75 pound 1 natural or organic turkey, neck, gizzards and excess fat removed
- 0.13 tablespoon Grapeseed oil or canola oil
- 0.13 teaspoon Sea salt
- 1/4 Medium yukon gold potatoes, peeled and cut into chunks
- 0.38 cup Reduced sodium chicken broth or turkey stock
Nutrition
value
value
2576
calories per serving
171 g Fat236 g Protein10 g Carbs2 g FiberOther
Current Totals
- Fat171g
- Protein236g
- Carbs10g
- Fiber2g
MacroNutrients
- Carbs10g
- Protein236g
- Fiber2g
Fats
- Fat171g
Vitamins & Minerals
- Calcium441mg
- Iron16mg
- Vitamin A122mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B327mg
- Vitamin B6< 1mg
- Vitamin B919mcg
- Vitamin B128mcg
- Vitamin C14mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium194mg
- Manganese< 1mg
- Phosphorus1559mg
- Selenium67mcg
- Zinc41mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell