Gluten-Free Turkey with White Wine & Molasses Rub Recipe

Preheat oven to 325 degrees. Put oven rack in lowest position.

To make the rub, whisk together olive oil, vinegar, Worcestershire sauce, wine and molasses in a small mixing bowl. Add herbs, onions, garlic and salt and blend together.

Drizzle the rub over the turkey, using your hands to make sure bird is evenly covered. Then separate the skin from the breast meat by fitting your hand under the skin starting at the bottom cavity. Spread a generous amount of rub in between the turkey skin and breast.

Place the turkey in the center of a large, greased roasting pan, breast side down. Add 1 to 1½ cups water or chicken stock to the bottom of the roasting pan. (If you want breast side up for serving, turn the turkey over 20 to 30 minutes before it’s done to brown.)

Place turkey in preheated oven and bake according to instructions, approximately 20 minutes per pound. An unstuffed turkey weighing from 14 to 18 pounds will cook for 3¾ to 4½ hours. (Cooking time will be longer if turkey is stuffed.) After 60 minutes, begin basting with pan drippings. Continue to baste every 30 minutes. Once an hour, baste inside the cavity, as well. Remove bird from oven when done and let stand 20 minutes before carving. Reserve cooking juices for the gravy.