Gluten-Free Turkey with White Wine & Molasses Rub Recipe
Successfully preparing a delicious turkey takes some time and attention but it’s well worth the effort. And it’s not difficult. Once you’ve selected your bird, follow these simple steps for mouthwatering results. The herbal rub can be made up to two days in advance.
This white wine and molasses rub makes a moist, flavorful turkey. Delish!
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dry white wine
- 1 tablespoon molasses
- 2 tablespoons fresh rosemary , stems discarded, leaves chopped
- 2 tablespoons fresh thyme , stems discarded, leaves chopped
- 1 tablespoon minced onion
- 1 tablespoon minced garlic
- 2 teaspoons kosher salt
- 1½ cups gluten-free chicken stock or water
- 1 turkey , approximately 15 pounds
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.
Originally published in Gluten Free & More.
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