|Its tradition for Thanksgiving
Dinner to star a plump, large, beautiful turkey. Paired
with stuffing, mashed potatoes, seasonal vegetables, cranberry
sauce and of course gravy and you have a
true Thanksgiving Dinner. It seems that each year we each
go on a quest to prepare the turkey of all turkeys. The
ultimate goal: a moist, succulent bird that melts in your
mouth with each bite. At Glutenfreeda.com, each year our
chefs go on their own personal quests for creating
new and exciting turkey recipes with either traditional
or non-traditional flavors but all equally delicious.
This year wed like to highlight four delicious turkey
recipes developed by our Glutenfreeda chefs.
Turkey #1: Roast Turkey with Tarragon &
Tarragon offers this bird a very unique
and aromatic character. The flavor of this turkey is further
complimented by basting with an apple jelly glaze throughout
the roasting process. Finish this amazing turkey with an apple
brandy gravy for an unforgettable turkey.
- One 10 ounce jar apple jelly
- 2-1/4 sticks unsalted butter
- 1/3 cup frozen apple juice, thawed
- 4 Tablespoons fresh tarragon, chopped
- 12 ounces mushrooms, quartered
- 1 onion, chopped
- 1 carrot, chopped
- One 22 pound turkey
- 10 cups gf chicken broth
- 1/4 cup gf flour
- 3 cups gf chicken broth
- 8 slices gf bacon, cut into 1/2" pieces
- 2 Tablespoons fresh tarragon, chopped
- 1/4 cup gf apple brandy
In a small saucepan stir in jelly, 1/2 cup
butter, apple juice and 2 tablespoons tarragon over medium
heat until all is melted. Remove from heat.
Set oven rack to lowest position and preheat to 375 degrees
F. Place a small rack inside a roasting pan.
In a large heavy skillet melt 1/4 cup butter over medium-high
heat. Add mushrooms, onion and carrot; sauté until
brown, about 10 minutes.
Place vegetables along with turkey neck around rack in roasting
pan. Place washed and dried turkey on rack in pan.
In a small saucepan, melt 6 tablespoons butter with 2 tablespoons
tarragon. Loosen skin on breasts from neck end and spoon about
3 tablespoons tarragon butter under skin. Brush remaining
butter mixture over outside of turkey. Season with salt and
pepper. Tuck wings under turkey.
Roast for 45 minutes. Reduce heat to
350 degrees F and add 1 cup broth to pan. Cover loosely with
foil and roast until turkey registers 180 degrees F with a
meat thermometer. Add additional broth and baste with pan
juices every half hour. Baste with 1/3 cup jelly glaze during
last 2 hours of roasting. Turkey should take approximately
5 hours, unstuffed.
Transfer turkey to a platter; cover with foil and let rest
for 30 minutes.
Reserve pan juices.
Mix 1/2 cup glaze and flour in a bowl. Pour pan juices into
a measuring cup; spoon off fat. Add enough broth to make 6
Sauté bacon in a heavy skillet until crisp. Pour off
fat and add broth mixture and bring to a boil. Whisk in glaze
flour mixture, tarragon and apple brandy. Simmer until thickened
and season with salt and pepper. Serve.
Turkey #2: Roast Turkey with Prosciutto
This recipe takes the Italian, dry-cured
ham, Prosciutto, and combines it with ground hazelnuts, butter
and green onions. This "butter" is then inserted
under the skin to infuse moisture and amazing flavor into
the bird as it cooks. Upon completion the bird is served with
an herb gravy for a delightful finish.
For prosciutto hazelnut butter:
- 3 sticks unsalted butter, at room temperature
- 6 Tablespoons finely chopped hazelnuts
- 1-1/2 Tablespoons red wine vinegar
- 1 Tablespoon chopped fresh thyme
- 2 teaspoons crushed black peppercorns
- 1 garlic clove, minced
- 3/4 teaspoon salt
- 9 ounces prosciutto, chopped
- 3 green onions, chopped
- Turkey neck, heart and gizzard
- 3 shallots, chopped
- 1 bay leaf
- 1 cup dry white wine
- 1 sprig fresh thyme
- 1 sprig fresh tarragon
- 1/2 teaspoon chopped fresh rosemary
- 4 cups gf chicken broth
- One 16-18 pound turkey
- 1 onion, quartered
- 3 garlic cloves, halved
- 5 thyme sprigs
- 2 tarragon sprigs
- 1 Tablespoon crushed black peppercorns.
- 5 cups gf chicken broth
- 1/4 cup gf flour
For prosciutto hazelnut butter:
Place all ingredients in a large bowl and stir until blended.
Preheat oven to 325 degrees F. and set an oven rack to the
lowest position. Rinse the turkey and trim off excess fat.
Pat dry. Slide your hand between the skin and breast and legs
to loosen the skin. Measure out 1/2 cup of the prosciutto
hazelnut butter and set aside. Spread the remaining butter
under the skin and all over the outside of the turkey. Sprinkle
the turkey inside and out with salt and pepper and place on
the rack of a roasting pan. Place onion, garlic, thyme, tarragon
and peppercorns inside the cavity. Tuck the wings under the
body and tie the legs loosely together. Roast turkey uncovered
for 1-1/2 hours. Tent with foil and add 2 cups of broth to
the roasting pan and continue to roast for about 2 more hours
or until the internal temperature reaches 175 degrees F. Baste
the turkey with the pan drippings occasionally.
Melt 1/4 cup prosciutto hazelnut butter in a large pot over
medium-high heat. Add the neck, heart and gizzard, shallots
and bay leaf. Sauté until brown all over, about 20
minutes. Add the wine, thyme, tarragon and rosemary and bring
to a boil. Boil until liquid has reduced to a glaze. Add 4
cups broth and bring again to a boil. Reduce heat to low,
cover and simmer for an hour. Discard bay leaf, thyme and
tarragon sprigs. Set aside.
When turkey is done, transfer to a platter and tent with foil
to keep warm; let sit for 30 minutes.
Strain the fat off of the pan juices and add enough of the
gravy base to make 5 cups. Melt the remaining 1/4 cup prosciutto
hazelnut butter in a large pot over medium-high heat. Add
flour and whisk for 1 minute. Add gravy juice mixture whisking
constantly. Cook until gravy has thickened. Season to taste
with salt and pepper.
Turkey #3: Roast Turkey with Sage
There are some herbs that go exceptionally
well with poultry sage happens to be one of them. This
turkey is not only incredibly flavorful but extremely beautiful.
The sage leaves are inserted under the skin in a decorative
pattern which not only imparts the flavor of sage to the bird
but also makes an amazing presentation once cooked. To add
even more flavor to this succulent bird weve added an
injection of butter, wine, garlic and herbs. This turkey is
- 20-24 pound turkey (free range if you
can find one)
- 1 bunch fresh sage leaves, whole
- 4 large garlic cloves, minced
- 1 tablespoon fresh rosemary, minced
- 2 tablespoon fresh oregano, minced
- 1 teaspoon dried sage, crumbled not powdered
- 1 teaspoon dried thyme
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- olive oil in spray bottle, not aerosol,
- 1/2 cup gf chicken broth
- 1/2 cup dry white wine
- 1 cup unsalted butter, melted
- 1 cup dry white wine
* 6 hours prior to preparation inject turkey
with the following liquid:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 8 ounces dry white wine
- 6 ounces grapefruit juice
Mix dry ingredients together, add liquids
and stir till even consistency. Inject into breasts, thighs,
legs and wings.
Preheat oven to 325 degrees F.
Wash, drain and pat turkey dry, inside and out. With your
hands, loosen skin on breast from cavity end and neck end.
Leave skin attached at breast bone. Take individual sage leaves
and place in a decorative pattern under skin on both sides
of breast, placing leaves rib-side down.
In a small bowl mix garlic, herbs, spices, salt and pepper.
Gently rub 2/3 of the mixture on inside and outside of bird.
Generously spray roasting pan and rack with olive oil. Add
1/2 cup broth and 1/2 cup wine to pan, place turkey on rack.
Mix remaining garlic mixture with melted butter and 1 cup
wine. Roast for 20-25 minutes then baste with butter mixture.
Baste every 25 minutes using pan juices as well as butter
mixture. Roast 4 to 4-1/2 hours or until a thermometer inserted
into thickest part of thigh reads
180-185 degrees F.
Transfer turkey to a platter, tent with foil for 15-20 minutes
to allow juices to settle and to finish cooking.
Use pan dripping to make gravy.
Turkey #4: Grill Roasted Turkey
For Charcoal Grill
This amazing turkey is grill-roasted over
charcoal coals. The key is to slowly cook the bird over indirect
heat. By turning the bird periodically, basting often with
apple juice and smoking the bird with wood chips you will
end up with a turkey that will be raved about for years.
- 2 cups kosher or 1 cup table salt
- 1 turkey (12 to 14 pounds), giblets and
tail removed, rinsed thoroughly, and wings tucked
- 6 wood chunks (each about 3 inches long)
or 3 cups wood chips
- 2 tablespoons unsalted butter, melted
Dissolve salt in 2 gallons water in large
(at least 16-quart) stockpot or clean bucket. Add turkey and
refrigerate, or set in a very cool spot (between 32 and 40
degrees), 12 hours or overnight.
Toward the end of the brining time, soak wood chunks or chips
in bowl with cold water to cover for 1 hour and drain. If
using chips, place half the soaked chips on 18-inch square
of heavy-duty aluminum foil and seal to make a packet. Use
fork to tear about 6 holes in foil to allow smoke to escape.
Fill 1 large chimney generously with charcoal (about 70 briquettes)
and ignite; burn until briquettes are completely covered with
light gray ash.
Meanwhile, spray V-rack with gf cooking spray. Remove turkey
from brine and rinse inside and out under cold running water
to remove all traces of salt. Pat turkey dry with paper towels;
brush both sides with melted butter. Set turkey, breast-side
down, in V-rack.
Empty coals into grill and pile onto one
side. Place 3 soaked wood chunks or 1 wood chip packet on
top of coals. Position grill rack over coals and place V-rack
with turkey over cool part of grill; open grill lid vent halfway
and cover, positioning vent over turkey. Cover and grill-roast
Remove lid from grill. Using thick potholders, transfer V-rack
with turkey to rimmed cookie sheet or roasting pan. Remove
grill rack and add 3 remaining soaked wood chunks or 12 new
briquettes and remaining wood chip packet on top of coals;
replace grill rack. With wad of paper towels in each hand,
flip turkey breast-side up in rack. Return V-rack with turkey
to cool side of grill so that leg and wing that were facing
coals are now facing away. Cover and grill-roast 45 minutes.
Using thick potholder, carefully turn V-rack with turkey (breast
remains up) so that leg and wing that were facing coals are
now facing away. Insert instant-read thermometer into each
thigh to check temperature and gauge how much longer turkey
must cook. Cover and continue grill-roasting until thermometer
inserted into thigh registers 175 to 180ºF, 15 to 45
minutes more. During the last 30-40 minutes baste turkey with
apple juice or apple cider. Remove turkey from grill, cover
loosely with foil and let rest 20 to 30 minutes; carve and
One final word about turkeys:
We prefer organic natural, free-range turkeys
and order them from our butcher. They are more expensive,
but as your turkey will be the star of your meal, we feel
it is well worth it. If you cant get an organic, free-range
turkey, be sure the turkey you select has no added solutions
or flavorings, as these may contain gluten.
We hope you have a fabulous "Turkey