[Updated January 30, 2018]
This will be the juiciest bird you’ve ever tasted. Fresh herbs and peppercorn, combined with maple syrup, create a sophisticated and satisfying taste that you won’t believe is possible in a gluten free turkey!
1½ gallons water
2 cups kosher salt
1 cup grade B maple syrup
1 cup brown sugar, packed
5 garlic cloves, peeled and crushed
2 tablespoons black peppercorns
6 sprigs thyme
6 sprigs parsley
5 sprigs rosemary
3 sprigs sage
8 cups ice cubes
1 (18-20 pound) turkey, rinsed
2 lemons, halved
3 tablespoons olive oil
4 cups gluten-free chicken broth
1. For the brine, combine water, kosher salt, syrup, brown sugar, garlic, black peppercorns, thyme, parsley, rosemary and sage in a large non-reactive stockpot. Bring to boil, stirring until sugar and salt dissolve. Remove from heat, add ice cubes and let brine cool to room temperature.
2. Line a large stockpot with a heavy-duty plastic bag. It should be large enough to hold the turkey with extra space for the brine.
3. Place the turkey in the plastic bag and pour maple brine over the bird until completely covered. Tie the plastic bag shut around the turkey so that the bird is covered with brine. Refrigerate turkey in the brine 18 to 24 hours.
4. Preheat oven to 325°F.
5. Remove turkey from the brine and pat dry inside and out. Discard the brine. Squeeze juice from lemons into the cavities of the bird and insert the rinds. Tie the legs together and place the bird on a rack inside a large roasting pan.
6. Coat the turkey with olive oil. Place in preheated oven and roast 4 hours, basting every 30 minutes with broth and pan drippings until internal temperature is 165°F. (If turkey begins to brown too quickly, loosely tent the bird with foil.)
7. Remove the turkey from the oven. Tent it with foil and let it rest 20 minutes before carving.
Each serving contains 230 calories, 7g total fat, 2g saturated fat, 0g trans fat, 103mg cholesterol, 157mg sodium, 17g carbohydrate, 0g fiber, 15g sugars, 25g protein, 11 Est GL.
Gluten Free Turkey Gravy
MAKES 8 CUPS.
Pan juices from roasted Maple Brined Turkey
Turkey or chicken broth (low sodium)
1 cup cold turkey or chicken broth, more as needed
½ cup cornstarch
Salt, to taste
Pepper, to taste
1. Pour pan juices through a fine mesh sieve into a glass bowl. Using a ladle or a turkey baster, skim off the fat and discard. Add enough turkey broth to pan juices to total 7 cups.
2. Place the roasting pan over burners on medium-high heat. Stir 1 cup broth (out of the 7 cups) into the pan while scraping the bottom of the pan with a spoon to loosen up the brown bits. Pour mixture through a fine sieve a second time into a medium saucepan. Add the remainder of the 7 cups broth and bring mixture to a simmer.
3. In a mixing bowl, mix 1 cup cold broth with cornstarch, stirring until dissolved. Slowly whisk mixture into the simmering broth. Increase heat and bring broth to a boil until gravy thickens. Season to taste with salt and pepper.