Traditionally Thanksgiving dinner is centered around a large, beautiful turkey accompanied by stuffing, mashed potatoes, and an array of savory sides. It seems as if each year we all try and create the turkey of all turkeys. The ultimate goal: a moist, flavorful bird that melts in your mouth. There are many different methods and recipes to achieve this succulent result; however starting off with a great turkey is the first step to ultimate success. There are many turkeys on the market that are injected with an array of solutions to make the bird more "juicy". The unfortunate thing about these solutions is that they are, most often, not gluten-free. The good news is that choosing a free range turkey or a ‘natural’ turkey (one void of these injection solutions), actually can be more plump, more juicy and all around better for you — and they are gluten-free (as always we recommend verifying that the turkey you choose is indeed gluten-free)! Once you have chosen your turkey you must decide how to prepare it. This year our Glutenfreeda.com chef’s created two spectacular turkey’s prepared in two distinctly different ways.

Turkey #1: Plum-Glazed Roast Turkey

Our first turkey starts off with a brine solution. The turkey is placed in a large container and covered with a mixture of salt and water and soaked in the refrigerator overnight. This brining process adds moisture to the meat and helps create that juicy bird that is so desired. After the brining process the turkey is rinsed and patted dry. The turkey is then basted with melted butter and roasted for about 30 minutes at 425°F. This initial high roasting temperature locks in the moisture. While the turkey is roasting a glaze of plum jam, Chinese five spice powder and peppercorns is simmered on the stove-top. After 30 minutes of roasting the oven temperature is lowered to 350°. At this point the turkey is basted every 30 minutes with the pan drippings and extra melted butter (if needed). During the last hour of roasting time, the turkey is basted with the aromatic plum glaze. This glaze not only creates a beautiful color but adds an amazing sweet and spicy taste to the outside of the bird. The end result — a beautiful turkey with amazing taste! A must try! (For the complete recipe for this turkey please go to our recipe for Plum-Glazed Roast Turkey.)

Turkey #2: Roast Turkey with Prosciutto Hazelnut Butter

Our second turkey utilizes flavorful prosciutto hazelnut butter as self baster as well as a way to flavor the turkey meat as it cooks. The prosciutto hazelnut butter is spread under the skin of the turkey, as well all over the outside of the bird. The turkey is stuffed with onions, tarragon, thyme, garlic and black peppercorns. This stuffing is meant to permeate the meat as it cooks — not necessarily to be eaten as a ‘stuffing’. After roasting this bird is a beautiful golden brown with an incredible juicy interior. One of the best parts about this turkey is the gravy. Unlike traditional gravies where a plain roux is made and then added to the pan drippings along with a broth — this gravy starts with browning the neck, heart, and gizzard with shallots, bay leaf and a couple of tablespoons of the prosciutto hazelnut butter. It is then simmered down with white wine, herbs and broth. The gravy base is then strained and added to the pan juices. A roux is created, not with plain butter, but with the prosciutto hazelnut butter and gf flour. The gravy base is then added to the prosciutto hazelnut mixture to create an incredibly, delicious gravy. This is one of those turkey’s that will surely become a family favorite! (For the complete recipe for this turkey please go to our recipe for Roast Turkey with Prosciutto Hazelnut Butter.)

Great Turkey Tips:

As you prepare your turkey this year, regardless of the method or recipe you use, we’ve provided some helpful tips to answer any of your last minute questions:

• Allow 3/4 pound per serving or 1 pound per serving if you want leftovers.
• If using a frozen turkey, start thawing it in a pan in the refrigerator 3-4 days prior to roasting.

Oven Roasted Turkey Cooking Times:

*Measure the internal temperature of the turkey by inserting a thermometer into the thickest part of the breast towards the bone (be careful not to touch the bone).

How to carve your turkey:

Step 1: Pull the wing away from the body to reveal the joint. Cut down the center of the joint between the connecting bones to remove the wing.

Step 2: Pull the leg (thigh and drumstick) away from the body until you see the hip joint. Cut through the surrounding meat and then through the hip joint between the connecting bones. Cut the thigh and drumstick apart. Slice the meat off the thigh parallel to the bone.

Step 3: With a long knife, make a deep horizontal cut along the bottom of the breast starting at the wing joint. Then angle the blade upward, following the bone, to the base of the breastbone.

Step 4: Insert a carving knife into the top of the breast pointing down towards the cutting board, and starting at the outer edge, cut thin slices, parallel to the breastbone, down to the base to cut.

Glutenfreeda.com wishes you and your family a very happy Thanksgiving!