Date Added: 2 Nov 2009
Listed in: Thanksgiving Recipes

A gluten-free, dairy-free Thanksgiving Classic Turkey Ingredients

One approximately 20 pound turkey
(with giblets and neck removed from cavity and put aside)
1 ½ cups butter (or non-dairy substitute, i.e. Earthbalance (contains soy)
3 cups white wine
2 tsp salt
2 tsp black pepper

for stuffing:
6 Tbsp butter (or non-dairy substitute, i.e. Earthbalance (contains soy)
2 onions diced
8 celery stalks diced
1 cup dried cherries
1 cup pecans (optional)
1 ½ cups parsley
2 tsp black pepper
1 tsp salt
1 loaf of gluten-free bread either toasted or stale and cubed
3 cups chicken broth (Better than Bouillon or Swanson’s)
5 fresh sage leaves

A gluten-free, dairy-free Thanksgiving Classic Turkey Cooking Instructions

Classic Turkey:
Heat oven to 450°. Mix melted butter and wine in a bowl. Soak layered cheesecloth into mix and soak. Place turkey on a roasting rack in a roasting pan. Place ½ tsp of salt and pepper inside washed turkey. Fill large cavity with plenty of stuffing; tie legs together with string and use toothpicks to close neck flap over. Rub turkey with softened butter and ½ tsp of salt and pepper. Remove cheesecloth from butter and wine and place it over turkey.

Cook turkey for 30 minutes and baste cheesecloth and turkey. Lower temperature to 350° and cook 2 ½ more hours, continuing to baste turkey every half hour. Use juices for gravy. Turn turkey over and cook for one more hour, continuing to baste.
Test turkey with instant thermometer at the thickest part of turkey. Once the temperature reaches 180°, it’s ready! Remember to continue basting until it’s fully cooked. Stuffing needs to be between 140 and 160 degrees. When finished, remove from oven and let sit for 30-45 minutes.

Gravy:
Pour the juices from the pan into a glass bowl. Let stand 10 minutes and skim off any fat. Pour ingredients into roasting pan on cook top and heat. Add one cup of wine to mix and boil. Add diced giblets to pan and continue to cook. Season with butter, onion celery, salt and pepper to taste. Continue to cook 10-20 minutes. Strain and serve.

Turkey Stuffing:
Melt butter and add celery and onions. Cook about 8-10 minutes. Add sage and stir for a few minutes. Add ½ cup chicken stock. Cook for about 5 minutes. Place all ingredients in large bowl; add the rest of the stock and mix. Stuff inside turkey or bake separately for about 30-40 minutes. Remove and enjoy!!!




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