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!

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.