Bluefield Daily Telegraph, Bluefield, WV

Recipes and Food

October 31, 2012

Turkey with tons of flavor, but not tons of labor

(Continued)

When the turkey is cooked, transfer it to a serving platter. Cover it with foil and several bath towels to keep it warm.

Use a slotted spoon to remove and discard the vegetables from the roasting pan. Set the pan over medium-high heat on the stovetop. Once the juices in the pan begin to simmer, add the wine and scrape any browned bits up from the bottom of the pan. Add the shallots and cook until tender.

In a small bowl, whisk together the turkey stock and flour until smooth. While whisking continuously, add the flour-stock mixture to the roasting pan. Simmer for 5 minutes, stirring constantly. Remove from the heat and season with salt, pepper and a bit of truffle oil. Serve the gravy alongside the turkey.

Nutrition information per serving: 440 calories; 170 calories from fat (39 percent of total calories); 19 g fat (5 g saturated; 0 g trans fats); 185 mg cholesterol; 5 g carbohydrate; 1 g fiber; 1 g sugar; 58 g protein; 760 mg sodium.

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