Sunday, November 22, 2009

Roast Turkey and Gluten-free Turkey Gravy

This is the turkey recipe I use, it keeps the breast meat from drying out. I got it a few years ago from one of my sisters-in-law. She also gave me her gravy recipe and I adapted it to GF last year by using sweet rice flour as the thickener. I was pleasantly surprised that, unlike cornstarch, the sweet rice flour thickened the gravy, but did not turn it into a gelatinous blob when I put the leftover gravy in the refrigerator. I buy my sweet rice flour from the nearest Japanese grocery store.

Roast Turkey

Remove top rack, and put other rack in lowest position in the oven. Preheat oven to 425 degrees.

Remove giblets from thawed or fresh turkey. Rinse the turkey and pat it dry. Tuck the drumsticks and wingtips under skin flaps. Brush the breast with melted butter (a couple of tablespoons is plenty). Salt the cavity. Set turkey on a rack in a broiling pan UPSIDE DOWN. Brush bottom of turkey with more melted butter (again, a couple of tablespoons, or so).

Roast for 1 hour.
Remove pan, reduce heat to 325 degrees, and rotate the turkey to breast up using clean potholders. Roast until the thickest part of the breast reaches 165 degrees and the thigh reaches 175 degrees, about 1-2 hours. Let it rest 30-40 minutes, before carving.

Gluten-free Turkey Gravy

1 Tbsp. canola oil
giblets and neck
1 onion, chopped
4 c. chicken broth (gluten free!)
2 c. water
1/4 tsp. poultry seasoning
3 Tbsp. butter
1/4 c. sweet rice flour
1 c. chicken broth
salt and pepper

Heat the oil. Brown the giblets for 5 minutes . Cook onion for 3 minutes. Cover and cook over low for 20 minutes.

Add broth and water and scrape pan. Bring to a boil. Add poultry seasoning and simmer 30 minutes, skimming foam. Strain broth and hold in a pitcher (in the fridge if you are making it ahead of time).

After your turkey is roasted and resting, melt butter over med-low heat. Whisk in flour. Cook for a couple of minutes, stirring constantly. Bring broth in pitcher to a simmer if it is cool. Gradually add broth to roux, whisking constantly. Simmer until thick 30 minutes. Pour drippings off roasting pan, let the fat rise and separate from drippings in one of those handy fat separating measuring cups, I use a 4-cup one for this job. Deglaze pan with chicken broth and reduce drippings by half, about 5 minutes. Strain into gravy and heat and season.

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