Michel Nischan’s Roast Turkey with Potato Pan Gravy

November/December 2011

Your rating: None Average: 3.6 (10 votes)

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.

Michel Nischan’s Roast Turkey with Potato Pan Gravy Recipe

2 Reviews for Michel Nischan’s Roast Turkey with Potato Pan Gravy

Awesome Gravy

For Thanksgiving we made the gravy using the recipe and added a little pepper. The gravy tased wonderful, but needed thickening. I used turkey broth, 2 potatoes, and some drippings. For Christmas, we grilled our turkey, we used 3 potatoes, 1 1/2 cups turkey drippings and 2 cups of turkey broth. Added some pepper and poultry seasoning. Did not need salt. The result was wonderful. Everyone loved it. It is easy to reheat because there is no flour.

No flour added, also no extra fats,
easiest turkey/gravy ever

I find it rare that a recipe is easy to follow, and results in a product that's as advertised. The brine was less complicated than others I've done, and required less brining time. The bird colored immediately, so there was no worry on that front. The gravy was a revelation though. Needed no additional seasoning, was incredibly smooth and flavorful if a bit thinner than expected.

clear directions, excellent color on bird, perfect doneness, delicious gravy

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