Turkey ! Gluten free

Prepration:

Buy and put the turkey in the refrigerator 4 days before thanksgiving. It is best  it to buy the turkey on Sunday and  refrigerate to thaw. Take it out from the refrigerator on Wednesday , Remove everything from inside. Do not throw the neck. We will make the stock with it. Wash the turkey thoroughly and put it in the brine. Put the turkey in the brine inside the refrigerator on Wednesday. Turn the turkey twice every 6 hours.

 Stock

Method:

Boil the neck  in 5 cups of water to make stock so that it reduces to 4 cups.Discard the neck and keep the stock in the refrigerator.

For the brine:

Ingredients:

  

1. Water           : 2 Gallons or enough for the turkey to fully submerge.
2. Salt               : 1 Cup
3. Sugar            : 1 Cup
4. Mace            : 2
5. Bayleaves      : 3
6. Cinnamon      : 1 stick
7. Coriander seeds:1 tsp
8. Cumin seeds      :1 tsp
9. Black peppercorns:1 tsp(whole) 

Method:

1. Take a big pot and boil the water with all the ingredients.
2. Let the water cool completely.
3. Add the washed turkey to the brine.
4. Cover it and put it in the refrigerator overnight .
5. Change positions of turkey every 6 hours.

  For dressing the turkey:

   Make herb butter and vegetables to put inside the turkey.

 Herb Butter

Ingredients:

Butter     : 1 stick
Herbs     :  Sage, Rosemary and thyme( chopped together may yield 1 tsp)

Method :

1. Take out the stick of butter from the wrapper and put it in a microwave safe bowl .
2. Microwave it for 10 seconds for it to soften. You may leave it on the counter to soften also.
3. Remove the woodsy stems of herbs and chopped them finely .
4. Add the herbs to the butter and keep it aside. 

Vegetables for pan

Ingredients:

1. Onions          :  2 large
2. Potatoes      :  2 large
3. Carrots        : 4 large
4. Celery          : 1 head
5. Garlic           : 1 head
6. Herbs           : Sage,  Rosemary and thyme
7. Pepper         :  1/2 tsp (freshly ground )
8. Stock           : 4 cups 

Method:

1. Chop onions, potatoes, carrots and celery in big chunks. you do not need to peel the skin of onions or potatoes.
2. Cut the garlic head in half widthwise and lay in in the pan. Throw it the herbs.
3. Spread  everything evenly. 
4. Sprinkle the black pepper.
5. Add stock to the pan.
6. Put the rack on the pan . The pan is ready for the turkey.

 Vegetables to put inside the turkey

1. Lemons : 5-6 (cut in half)
2. Herbs    : sage, rosemary and thyme
3. Kitchen Twine : to tie the legs

Dressing the turkey

1. Pat dry the turkey with kitchen towel nicely. 
2. Put the vegetables inside the turkey and tie the legs with kitchen twine.
3. Place the turkey on the turkey rack which already has vegetables and stock.
4. Run your fingers under the skin to loosen it. Pat the herb butter inside and on the turkey also.
5.  Rub a pinch of paprika on the breast for getting good color.
6. Do not add any salt in the vegetables or turkey. It had enough salt in the brine.
7. Place the turkey pan in the oven at 500 degrees for 30 minutes.
8. Now lower the temperature to 350 degrees and cover the turkey with silver foil and cook for two hours.
9. Baste the turkey twice  with the stock and put it back while it is cooking for two hours.
10. Remove the foil from the turkey in the last 30 minutes.This will give turkey a nice color.
11. Put the kitchen thermometer in the thickest part of turkey . If the thermometer reads 165  degrees or more , the turkey is done.
12. Take it out and cover it with silver foil and let it rest for 5 to 10 minutes.
13. Get a platter and transfer the turkey. Decorate it with your choice of fruits , vegetables and herbs.
14. I  decorated my turkey with lemons from my tree. 
15. Enjoy the moist and very tasty turkey.

Check my forthcoming recipes for  gluten free thanksgiving side dishes which have great flavor and amazing taste..