Classic Roast Turkey: Gluten-Free Holiday Dinner Recipe
Ensure that your Thanksgiving turkey is gluten-free and delicious with this classic gluten-free roast turkey recipe! In countless homes across America, turkey is the main event of a Thanksgiving feast. For delicious results, make sure your turkey is thoroughly thawed, the skin is completely dry, and the bird is seasoned generously with gluten-free poultry seasoning. This gluten-free turkey will turn golden brown and stay juicy without basting. Adjust roasting time if your bird is smaller or larger than 13 to 15 pounds. To make a gluten-free au jus or gravy base, deglaze the pan with white wine and broth after roasting.
TIPS: Give a frozen turkey plenty of time to thaw. The USDA says a 12- to 16-pound turkey takes 3 to 4 days to thaw in the refrigerator. Never thaw a turkey on the countertop.
Ensure that your Thanksgiving turkey is gluten-free and delicious with this classic gluten-free roast turkey recipe!
- 1 (13-15 pound) whole gluten-free turkey, thawed
- 4-6 tablespoons olive oil , divided
- 2 teaspoons dried thyme
- 2 teaspoons dried sage
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 3 sprigs fresh rosemary
- 3-4 cups root vegetables (such as carrot, parsnip, shallot, leeks) rough-chopped
- 2-4 tablespoons chopped fresh thyme , sage, or parsley, for garnish, optional
- 2 cups fresh whole cranberries , for garnish, optional
- 10-12 fresh bay leaves , for garnish, optional
Preheat oven to 350°F. Brush oil over the bottom of a large, sturdy roasting pan. If you’re using a foil pan, place it on a heavy baking sheet.
Remove giblets from the turkey and make sure cavities are free of debris. Tuck wingtips under the bird and tie drumsticks together with kitchen twine. Dry the skin thoroughly. Coat the bird with 2 to 3 tablespoons olive oil.
Mix thyme, sage, garlic powder, salt and pepper together in a small container. Sprinkle 2/3 of this herb mixture over the bird. Place sprigs of rosemary inside the cavity.
Arrange root vegetables around the base of the bird, well inside the roasting pan. Drizzle remaining oil over vegetables and then sprinkle them with remaining herb mixture.
Place turkey in preheated oven and roast about 15 minutes per pound. Begin checking the internal temperature after 2 hours. Turkey is done when breast meat is 150°F and thigh meat is 165°F.
Remove turkey from oven and cover with foil. Let rest in a warm spot 20 to 30 minutes before carving. Garnish with fresh thyme or other herbs, cranberries and bay leaves, if desired.
Recipe by contributing chef Lisa Stander-Horel, author of Gluten Free Canteen’s Book of Nosh (CreateSpace) and Nosh On This (The Experiment Publishing). Originally published in Gluten Free & More.
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