GF Roasted Turkey

Cooking a turkey is intimating, seemingly dangerous (can you say salmonella) , and, let’s face it, hard to handle a slippery 10-20 lb. bird! But, this recipe makes it all worth it! I’ve heard so many people say I don’t like turkey, it is always so dry. I promised, this turkey will change your mind – the work will be worth it, it will be juicy and a crowd favorite, and you’ll be tempted to make it more than once a year!

GF modifications are slight, a GF Thanksgiving is not only possible, but none of your non-GF guests will even miss the lack of gluten! Check out https://kellisglutenfreekitchen.wordpress.com/2016/12/26/gf-crockpot-stufing/ for a Stuffing Recipe that will become your favorite accompaniment for your turkey!

This recipe is inspired by a recipe I found on Simply Recipes many years ago. I work off a printed copy of it but I cannot find the original recipe on their site any longer.

GF Roasted Turkey

1 turkey (approx.15 lbs.), defrosted*

Lemon

Olive oil

1/2 Yellow onion, quartered

Tops and bottoms of a bunch of celery

2 carrots, in 2″ or larger chucks

Parsley

Salt

Pepper

*The recipe timing is written for 15 lb. If you cannot find a 15 lb., you can modify the timing of each temp up or down to meet the needs of your turkey. But, I’d recommend securing a 15 lb. for your first run at the recipe.

1. Defrost the Turkey. I usually keep the turkey in the refrigerator to defrost for 5-7 days. In using this method, pull the turkey from the fridge one hour before you begin to prep to allow it to raise to room temp.
2. Rinse the Turkey and Remove Neck and Giblets. Use cold water to rise the entire turkey and cavity. Pull out all the bags, pieces, etc. I always throw these away – but you can use them if you desire. Pull out any feather stubs you find as you rinse. If you find ice chunks inside the cavity, rinse until they break free.
3. Dry the Turkey. Pat the turkey dry with paper towels. I move it onto a cookie sheet to ensure I can flip it and dry it well.
4. Preheat Oven Roaster to 400 degrees. I always use a roaster oven, the kind that sit on the counter. This allows me to keep my oven free for all the other Thanksgiving baking. It also contains the mess of a juicy turkey.
5. Prepare the Turkey. Rub the inside of the turkey carcass with 1/2 a lemon. Squeeze out the juice as you rub. Then, take a small handful of salt and rub it into the inside of the carcass.
6. Prepare the Neck Cavity. Stuff with dried parsley and pin shut with metal skewers.
7. Fill the Cavity. Place the carrots, celery tops and bottoms, onion, and parsley into the cavity. Push in as much as you can. This will flavor the meat. Close it up with aluminum foil and then tie the legs together.
8. Tie the Wings to the Body. Using kitchen string, tie the wings to the body with one loop around the entire turkey. Tie it like you would a present, double knotted.
9. Rub the Outside of the Turkey with Olive Oil. Generously pour and rub in olive oil all over the turkey. Flip it over to ensure you get all areas. Then, sprinkle salt and pepper over the turkey.
10. Move Turkey to Roaster Oven. Use the metal rack to place turkey on. Be careful as it will be hot when you lower it in. Place the turkey breast down. The turkey breast will not brown in this method, but that is what makes it juicy. Your browned sections will be the legs. Trust me, the flavor, texture, and juiciness is worth it!
11. Cooking the Turkey. For a 15 lb. turkey, cook at 400 for 30 minutes. Then reduce to 350 for 2 more hours. Finally, cook at 225 for the final hour and a half. (If your turkey is not 15 lbs., plan for 15 minutes per pound and divide the total time out close to the stated ratios above.)
12. Checking the Turkey. Feel free to pour drippings back on the turkey throughout the cooking time, but don’t do more than once per hour to maintain heat. About 30 minutes from the expected cooking time, check the turkey with a meat thermometer, the thickest part of the thigh should read about 175.
13. Rest the Turkey. Once the turkey hits 175, remove it from the roaster and place on a cutting board to rest. Cover it with foil and allow it to rest for 20 minutes.
14. Carve the Turkey. Carve the turkey breast up.
15. Make the Gravy. While hubby carves the turkey, I take the removable roaster pan (using hot pads) and pour the juices through a fine strainer into a sauce pan. I take a TBSP of corn starch and a 1/2 cup of cold water in a small Tupperware with a lid and shake it until full combined. Meanwhile, begin heating the juices over a medium high heat on the stovetop. While whisking, pour the corn starch mixture slowly into the turkey juices. Keep whisking as it comes to a boil. Once it boils, turn off the burner and you can stop whisking. It will thicken as it cools. Add salt as needed.

Side Note: Uncooked turkey, and any poultry, can have salmonella. Use paper towels when cleaning up after the turkey and immediately throw away. I usually Clorox or use soap and water to clean all surfaces that came in contact with the turkey, even the sink, right after I move the turkey to the roaster pan.

Happy Thanksgiving to you and your family!

Salvation Army Soup

I grew up on this soup. It’s easy and delicious. To make it GF, please find a GF minestrone OR sub a Amy’s Soup French Vegetable. Serve with Fritos.

Salvation Army Soup

1 lb. ground beef, brown with chopped onion

1 can Veg All

1 can minestrone (or Amy’s French Vegetable for GF)

1 can Ranch Style Beans (black label)

1 can diced tomatoes

1 can Rotel

Mix and simmer for 25 minutes. Serve with Fritos and cheddar cheese. 

GF Sweet and Sour Meatballs

From Grandma Ward’s Treasure Box! This recipe came directly from Grandma Ward’s typewriter! To make a gluten version – use regular bread instead of GF!

Sweet and Sour Meatballs

1/2 cups milk (scald)

2 tsp salt 

2 slices of GF Bread

2 lbs of hamburger

1 egg 1/4 tsp of pepper

1/8 tsp garlic salt

1/2 cup finely chopped onions

1 tsp dry parsley

Sauce:

1 can pineapple chunks, drained 

1/2 cup chopped green pepper

1/2 cup sugar

1/2 tsp of salt

2 Tsp. cornstarch 

1 1/2 cup pineapple juice

1/4 cup white wine vinegar

2 Tsp. GF soy sauce

8 tsp of Orrington Farms Beef Bouillon (or other GF versions)

For Meatballs:

Pour milk over crumbled bread and then add meat, eggs, and seasonings. Mix well and then form into walnut sized balls. Brown meatballs in shortening. Shake the pan to help balls retain their shape. Add pineapple and pepper to meatballs to start the sauce. 

In a new sauce pan, mix sugar, salt, and cornstarch together and then add pineapple juice a little at a time. Then, add vinegar, soy sauce, and bouillon and heat to boiling. After it boils, pour over meatballs and simmer for 20-30 minutes. 

For added color, add 1/2 cup bell peppers cut in strips during the last 10 minutes. 

GF Caramels

From Grandma Ward’s Treasure Box. 

GF Caramels

1 cup sugar

1 cup butter

1 cup dark corn syrup

14 oz can sweetened condensed milk

1 tsp vanilla extract

In a heavy saucepan combine sugar, butter, and corn syrup. Bring to a boil while stirring constantly. Remove from the heat and then add milk and mix well. Return to heat and boil at medium-low for 30 minutes while stirring constantly. Stir in vanilla and pour into a buttered 9 in square pan. 

Cool for 2 hours and then remove from pan onto a plastic cutting board. Using a serrated knife cut caramels into 1 inch squares. Store in wax paper or plastic wrap.  

Makes about 48 pieces. 

GF Mexican Soup

Fresh ingredients, bold flavor, family-friendly! This is sure to be a hit! 

3 Large Tomatoes, skinned

3 Large Poblano Peppers

2 Tbsp Canola Oil

1 White Onion, diced 

4 Cloves Garlic, peeled

8 cups chicken broth (be careful to ensure it is GF)

3 Chicken Breasts, diced 

1 Sprig Cilantro
Roast poblano pepper over open flame (we used a blow torch into a high-sided pan!). Give the peeled tomatoes a rough chop and put in a medium mixing bowl. Add the roasted poblano pepper after de-stemming, de-seeding, and roughly chopping. Use an immersion blender to make a paste. 

Sauté onion and garlic together in the oil in a stockpot until the onion is golden. Add the pepper paste to the pan. Keep pan on medium heat and use the immersion blender again to make a paste with the onion and garlic. After the paste looks to be a consistent texture, simmer for 3-5 minutes. 

Add the chicken broth, chicken, and cilantro to the pot and bring to a boil. Turn down and Allow to simmer 30 minutes. 

Garnish soup with avocado, sour cream, cheese, cilantro, and lime as desired. 

Serve with GF Corn Tortillas – homemade makes if possible. 

GF Chicken Wings

Just in time for Super Bowl parties! Here is a fantastic chicken wing recipe. This comes from Grandma Ward’s recipe box! Sure to be a crowd pleaser! This recipe didn’t start out gluten free but is easy to switch over – just be sure to use GF soy sauce and chicken broth.

 

GF Chicken Wings

1/4 cup oil

1/2 cup GF soy sauce

1/2 cup chicken broth

3 Tbsp white sugar

3 Tbsp brown sugar

1 tsp dried ginger

2 cloves crushed garlic

5 lbs raw chicken wings

 

Combine all ingredients and coat well. Bake on a cookie sheet for one hour at 350º.

GF Crockpot Stufing

I relied on Stove Top stuffing until we had to go GF . I find gluten free stuffing to be better than “regular” stuffing which I believe is from how dry the bread is to begin with.

 

GF Crockpot Stuffing

1 cup butter

2 cups chopped onion

2 cups chopped celery

3 Tbsp dried parsley

2 cups diced mushrooms

12 cups gluten free bread, cubed

1 1/2 tsp dried sage

1 tsp dried thyme

1 tsp salt

1/4 tsp pepper

1/4 tsp garlic powder

2 eggs

up to 3 cups prepared GF chicken broth (I use Orrington Farms Chicken Base)

 

Melt butter over medium heat in a large skillet. Add onion, celery, mushrooms, parsley and saute for about 3 minutes. In a large bowl mix the bread, spices, and the sauteed veggies. Then, add the eggs.

Transfer the mixture to a greased 5 qt greased crockpot. Pour one cup prepared broth over stuffing. Cook on low for 6 hours. Stir every hour or so, adding broth as needed if it looks dry.

 

GF Potato Leek Soup

The whole family LOVES this soup! I recommend serving with Brazilian Cheese Rolls for a dinner sure to please!

 

GF Potato Leek Soup

3 Tbsp butter

5 leeks

1 1/2 tsp sea salt

4 cups GF chicken broth

4 small white potatoes, peeled and small diced

1 cup buttermilk (1 tsp white vinegar in 1 cup milk)

6 oz cream cheese

1/2 tsp black pepper

 

Melt butter in 6qt pot. Chop leeks by first removing green leaves, then splitting them in half lengthwise, and then chop into 1/4 inch slices. Add chopped leeks to melted but and add salt. Stir to combine and allow to sweat for 5 minutes.

Turn to medium-low and allow to continue to soften for 20 additional minutes. Then, add chicken broth (or Orrington Farms Broth Base as directed) and diced potatoes to the leeks. Increase heat to medium-high and bring to a boil. Once boiling, turn down heat but maintain simmer for 40 minutes or until potatoes are soft.

Remove pot from heat and use an immersion blender to puree until smooth. Add buttermilk, cream cheese, and pepper. Stir in until cream cheese dissolves into soup.

Serve hot.

GF Ratatouille

I wondered while making this dish if it was worth the effort – please believe me – it is! Unfortunately, it was gone before we snapped a picture. I added a protein to make it a bit hardier.

GF Ratatouille

1 small eggplant

1 small yellow squash

1 small zucchini

course sea salt

garlic grape seed oil

1 onion

1 green bell pepper

1 tsp basil

1/2 tsp black pepper

3 bratwurst links, sliced into 1/4 inch rounds (I used Johnsonville)

Parmesan cheese

 

Slice the eggplant, yellow squash, and zucchini into 1/4 inch rounds. Keep as uniform as possible. Layer slices in a colander placing sea salt in-between each layer. Allow to set for 15 minutes to pull moisture from the squash.

Preheat the oven to 400 degrees. Heat 1/4 cup of grape seed oil in a deep heavy skillet (i.e. cast iron) over medium high heat. Use a paper towels to dry the salted squash one layer at a time. Add them to the heated oil one layer at a time. Allow to slightly brown and then flip each piece. When both sides have browned slightly, move to a paper towel lined plate. This is the time consuming part! Layer by layer, crisp each slice. Add grape seed oil as needed to ensure your pan never dries.

When the squash is finished and the pan is empty, add 1/4 cup of grape seed oil. Then, add the onions, green pepper, and sliced bratwurst. Allow these to cook until the bratwurst has browned through. Then, add the basil and pepper. Stir together. Top with the squash. Put the pan in the oven for 15-20 minutes.

Remove pan and top with Parmesan cheese. Serve immediately.

GF Broccoli Cheese Soup

We traditionally make a selection of soups for Christmas Dinner. I was looking to add a new one this year so I decided to make a Broccoli Cheese Soup. I doubled this recipe when I made it. It came out fantastic! I served it with Brazilian Cheese Rolls.

GF Broccoli Cheese Soup

Ingredients:

5 Tbsp Butter (divided)

1 medium onion (diced)

1 clove garlic (minced or pressed)

1/4 cup white rice flour

2 cups Chicken Broth (I used Kirkland’s Chicken Stock)

2 cups half and half

4 cups fresh broccoli florets (cup into small bites)

1 handful of baby carrots (diced 1/4″ pieces)

1/2 tsp salt

1/2 tsp paprika

1/2 tsp dry mustard

1/4 tsp cayenne pepper

8 oz Sharp Cheddar Cheese (grated) – I used Tillamook

 

Directions:

In large stockpot, melt 1 Tbsp butter and diced onions. Saute over medium/high heat until onion is translucent. Add garlic and saute for another minute. Pull onions out of pot and set aside for later.

Add remaining 4 Tbsp of butter to stockpot and melt over medium heat. Once melted, add flour to make roux. Whisk constantly until flour and butter fully mix and become buttery brown. Reduce heat to medium/low. Slowly whisk in chicken stock and then half and half. Allow to simmer over medium/low for 15 minutes.

Then, add broccoli, carrots, salt paprika, dry mustard, cayenne, and onion mixture. Allow to simmer an additional 30-45 minutes over medium/low heat. Stir frequently to prevent sticking to the bottom.

Using stick blender, briefly puree soup to desired consistency. I leave some florets intact. Add cheese and stir to incorporate.

Remove from heat and serve.