So GoodOct/Nov 2009 Issue

Rules for Cooking Gluten-Free Turkey

Follow these six essential tips for roasting your gluten free Thanksgiving bird!

1. Thaw frozen turkey in refrigerator about 24 hours for every five pounds. For a quicker thaw, set the turkey in a large pan of cold water in the refrigerator, about 30 minutes per pound.

2. Remove giblets and neck from turkey cavity. Rinse the bird well with cold water and pat dry.

3. To make giblet gravy, simmer giblets in broth or water. Include chopped carrots, onions, herbs and seasonings for extra flavor. Then add the broth and chopped giblets to your pan juices.

4. Many cooks opt to bake dressing in a separate pan. If you decide to stuff your turkey, fill the cavity loosely, as dressing will expand.

5. Take care when basting your turkey, as hot meat juices can splatter. For ease and safety, use a turkey baster.

6. Check for doneness with an instant-read meat thermometer, available at most grocery stores. Turkey is done when thigh meat reaches internal temperature of 180 degrees or breast reaches 170 degrees.

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