Michel Nischan's Roast Turkey with Potato Pan Gravy
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.
Equipment: Container large enough to hold the turkey or brining bag, kitchen string
Agave syrup or nectar is the naturally sweet juice extracted from the agave plant. It has a lower glycemic index and is lower in calories than table sugar, but is even sweeter. Use it in moderation when substituting for table sugar. Look for it near other sweeteners in large supermarkets and natural foods stores.
Turkey, natural or organic: For the best taste and texture, like using a “natural” or “organic” turkey--it does not have any added “sodium solution” found in most conventional turkeys and have better taste and texture. Turkeys labeled “heritage” are also typically “natural.”
1/2 starch, 3 lean meat