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EatingWell
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.
EatingWell Test Kitchen

Ingredients
Directions
Tips
Equipment: Container large enough to hold the turkey or brining bag, kitchen string
Tips
Tips:
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.
Tips
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.”
Nutrition Facts
Serving Size:
3 ounces meat, 1/4 cup gravy Per Serving:
166 calories; protein 26.4g; carbohydrates 5.6g; dietary fiber 0.5g; sugars 0.5g; fat 3.6g; saturated fat 1.1g; cholesterol 91.1mg; vitamin a iu 17.2IU; vitamin c 1.9mg; folate 11.8mcg; calcium 14.3mg; iron 1.1mg; magnesium 30.8mg; potassium 314.9mg; sodium 628.2mg; thiamin 0.1mg.
Exchanges:
1/2 starch, 3 lean meat
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