GLUTEN FREE TURKEY

GLUTEN FREE TURKEY

Tomorrow as many people celebrate Thanksgiving Day with their loved ones, fully enjoy the day and take it all in.

This day is traditionally a time to be with families, friends, and loved ones. It focuses around sharing a meal and enjoying precious time together.

Here is the great turkey recipe for your whole family to enjoy !

 

Did you know that some frozen turkeys can have gluten in them? The turkeys with pre-injected basting might. Seriously? You don’t want those anyway.

 

Brine for Turkey

It seems that many of us avoid turkey during the rest of the year because it’s so darned dry. Well, I’ve learned that turkey has a bad reputation for no reason. All it takes to make the best turkey you have ever eaten is a little brining.

We’ll be making this brine on Wednesday evening and submerging our 12-pound turkey in it overnight. If you are making a bigger turkey, make more brine.

2 gallons water
1 head garlic, peels and all
2 tablespoons black peppercorns, toasted and crushed
2 tablespoons white peppercorns, toasted and crushed
2 lemons, juice and hull
10 sprigs rosemary
20 sprigs thyme
10 sprigs sage
2 cups kosher salt
1 cup sugar
2 bay leaves

Combine all the ingredients and stir well.

You have brine.

Our Spice Rub for Turkey

1/4 cup kosher salt
1/4 cup plus 2 tablespoons turbinado (or demerara) sugar
1 tablespoon garlic powder (or granulated garlic)
1 teaspoon fennel pollen (or ground fennel seeds)
pinch cayenne
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1 teaspoon ground ginger
1 teaspoon paprika

Combine everything together. Blend well.

To make the final turkey, brine it overnight.

The next day, pat it dry, as dry as you can.

Preheat the oven to 450°.

Coat the turkey in some sort of fat aka Olive Oil

Spread the spice rub, liberally.

Put the turkey in a roasting pan. Put it in the oven.

Roast at the high heat for 20 minutes.

Turn the heat down to 375° and roast the bird until it is golden and juicy, about 1 1/2 hours.

You need to take its internal temperature. Most official guides say take it to 180°. We’re seeing a lot of chefs cooking poultry to 175° these days. You should do more reading and see what feels right to you. But please, don’t overcook the bird.

Take the turkey out of the oven and let it rest, for about 15 minutes, before carving. This would be the time to make the gravy.

Cut into that juicy golden turkey and enjoy.

Gluten Free Almond Pie Crust

Almond Pie Crust
Ingredients:

  • 2oog [approx 2 1/3 c + 1 Tbsp] coarse almond meal – the kind with brown bits of skin, not from blanched almonds
  • 1/4 tsp baking soda
  • good pinch sea salt
  • 1 large egg
  • 3 Tbsp olive oil

Method:

Preheat oven to 180C [350F]. Stir together all dry ingredients. With a fork, mix through egg and oil then use your hand to kneed dough in the bowl until smooth.

Roll dough between 2 pieces of baking [parchment] paper or divide into balls and press into your tins. Refrigerate for 15 minutes.

Bake* for 10 minutes until just golden. Remove from oven. Fill and bake again as required for your pie or tart.

*Notes:

  • If using loose bottom tins place on a baking sheet to catch any oil, if baking in a solid bottom tin don’t worry about the oil you will see, the almonds will absorb it back in.

GLUTEN FREE TURKEY

GLUTEN FREE TURKEY

Tomorrow as many people celebrate Thanksgiving Day with their loved ones, fully enjoy the day and take it all in.

This day is traditionally a time to be with families, friends, and loved ones. It focuses around sharing a meal and enjoying precious time together.

Here is the great turkey recipe for your whole family to enjoy !

 

Did you know that some frozen turkeys can have gluten in them? The turkeys with pre-injected basting might. Seriously? You don’t want those anyway.

 

Brine for Turkey

It seems that many of us avoid turkey during the rest of the year because it’s so darned dry. Well, I’ve learned that turkey has a bad reputation for no reason. All it takes to make the best turkey you have ever eaten is a little brining.

We’ll be making this brine on Wednesday evening and submerging our 12-pound turkey in it overnight. If you are making a bigger turkey, make more brine.

2 gallons water
1 head garlic, peels and all
2 tablespoons black peppercorns, toasted and crushed
2 tablespoons white peppercorns, toasted and crushed
2 lemons, juice and hull
10 sprigs rosemary
20 sprigs thyme
10 sprigs sage
2 cups kosher salt
1 cup sugar
2 bay leaves

Combine all the ingredients and stir well.

You have brine.

Our Spice Rub for Turkey

1/4 cup kosher salt
1/4 cup plus 2 tablespoons turbinado (or demerara) sugar
1 tablespoon garlic powder (or granulated garlic)
1 teaspoon fennel pollen (or ground fennel seeds)
pinch cayenne
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1 teaspoon ground ginger
1 teaspoon paprika

Combine everything together. Blend well.

To make the final turkey, brine it overnight.

The next day, pat it dry, as dry as you can.

Preheat the oven to 450°.

Coat the turkey in some sort of fat aka Olive Oil

Spread the spice rub, liberally.

Put the turkey in a roasting pan. Put it in the oven.

Roast at the high heat for 20 minutes.

Turn the heat down to 375° and roast the bird until it is golden and juicy, about 1 1/2 hours.

You need to take its internal temperature. Most official guides say take it to 180°. We’re seeing a lot of chefs cooking poultry to 175° these days. You should do more reading and see what feels right to you. But please, don’t overcook the bird.

Take the turkey out of the oven and let it rest, for about 15 minutes, before carving. This would be the time to make the gravy.

Cut into that juicy golden turkey and enjoy.