|
Thanksgiving is just about here. It’s time to start thinking about what to serve for the big occasion and most importantly, what to serve as the star entrée. As it is tradition for most to serve a plump, large beautiful turkey for Thanksgiving dinner, you are probably starting to search for a great recipe for this year’s bird. In our house it’s always somewhat of a contest to see if we can beat last years award winner. Well, this year we’d like to help you “wow” and amaze your guests with a true show stopper. But before we get to this year’s winners we’d like to share some helpful tips that will ensure success.
Great Turkey Tips:
Choosing your turkey:
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 can’t get an organic, free-range turkey, be sure the turkey you select has no added solutions or flavorings, as these may contain gluten.
Basic roasting guidelines:
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:
Turkey Weight with Giblets |
Internal Temperature* |
Cooking Time |
10-13 lb. |
160°F |
1-1/2 to 2-1/4 hr. |
14-23 lb. |
160°F |
2-3 hr. |
24-27 lb. |
160°F |
3 to 3-3/4 hr. |
38-30 lb. |
160°F |
3-1/2 to 4-1/2 hr. |
*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.
Show Stopping Turkeys!
We have more than a dozen recipes on Glutenfreeda.com for Roasted turkey and I encourage you to try them all at some point. They are all amazing (after all they wouldn’t have made the cut to be on Glutenfreeda.com if they weren’t!), but these definitely fit the title of “Show Stopping”!
Roast Turkey with Prosciutto & Hazelnut Butter
Roast Turkey with Bacon & Orange Butter
Dry Brined Turkey with Cognac & Thyme Gravy
Honey Brined Turkey Stuffed with Lemons & Thyme
Roast Turkey with Sage
Roast Turkey with Tarragon & Apple Brandy
Happy Thanksgiving from our family to yours!
-Chef Jessica
|
