Gluten-Free Southwest Roasted Turkey

Gluten Free Southwest Roast Turkey
Prep time: 1 hr 0 min
Cook time: 3 hrs 10 mins
Calories: 132

This recipe was originally published in 2016.

A spice rub and mop give this turkey a lovely Southwestern flare and render flavorful pan juices for Southwest Apple Cider Gravy (recipe below). Mix the rub ingredients ahead of time. Cover the turkey with this blend and let it sit in the refrigerator overnight for maximum flavor. This gluten-free Thanksgiving recipe makes enough for a 12-pound turkey. Double the gluten-free recipe for a larger bird. Store remaining rub in an airtight container at room temperature up to 3 months.

*TIP: This versatile rub can also be used on brisket and chicken. Try preparing them in a slow cooker for delicious results.

Southwest Apple Cider Gravy


Serve this flavorful gravy with warm slices of Southwest Roasted Turkey.

1 large shallot, chopped
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1½ cups cider or apple juice
½ cup drippings from roasted turkey or
½ cup gluten-free chicken broth
2 teaspoons cornstarch
1 tablespoon water
1 teaspoon butter or dairy-free alternative, optional, swirled into gravy

1. In a skillet over low heat, sauté shallots in olive oil until shallots are softened but not browned. Add vinegar and simmer until reduced by half. Add cider and simmer until reduced by half.

2. Spoon drippings from roasted turkey into a bowl and skim off the fat. Add about ½ cup drippings to the skillet and bring to a slow simmer.

3. In a small bowl, mix cornstarch into water until smooth. Stir into simmering gravy.

4. Pour hot gravy into a gravy boat. Swirl in butter, if using, immediately before serving.

Each tablespoon contains 29 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 0mg sodium, 3g carbohydrate, 0g fiber, 2g sugars, 0g protein, 1Est GL.
Yields 1 ten pound turkey


  • 1 (10-12 pound) turkey
  • 1 tablespoon kosher salt
  • 2 tablespoons light brown sugar, packed
  • 1½ teaspoons black pepper
  • ¼ cup sweet Spanish paprika
  • 1 tablespoon mild chili powder
  • 1 tablespoon garlic powder
  • ½ teaspoon ground red chipotle, ancho chili, cumin or allspice
  • ½ cup cider vinegar
  • 2 tablespoons light brown sugar, packed
  • 4 teaspoons olive oil


1Remove giblets, neck, heart and kidneys from turkey. Trim excess fat at neck area. Rinse turkey thoroughly inside and out and pat dry. Place turkey in a roasting pan.

2To make the rub, blend all rub ingredients together. Generously sprinkle turkey with the rub. Refrigerate the bird overnight.

3Preheat oven to 400°F.

4To make the mop, mix all mop ingredients together. Generously baste turkey with some of the mop.

5Place turkey in preheated oven and roast 30 minutes. Reduce oven temperature to 350°F and continue roasting until an instant-read thermometer inserted into the deepest part of the thigh registers 165°F, about 2½ to 3 hours for a 10- to 12-pound turkey. Baste the turkey with additional mop at 30-minute intervals.

6When turkey is done, remove it from the oven and let it rest 20 minutes before carving. Serve with Southwest Apple Cider Gravy.

3 oz. contains 132 calories, 3g total fat, 0g saturated fat, 0g trans fat, 57mg cholesterol, 54mg sodium, 0g carbohydrates, 0g fiber, 0g sugars, 24g protein.