 A Tasty Turkey
Carve out a classic main course that's gluten and dairy free.
by Sueson Vess
Want to avoid gluten and dairy while enjoying a traditional holiday meal? Use these recipes and tips to safely savor the season’s best—a memorable turkey dinner with all the wonderful trimmings.
The secret to creating a moist, delicious turkey dinner is selecting the best bird and then properly cooking it. We’ve got you covered on both points.
The following innovative menu is gluten free and dairy free and yet offers something for everyone. Round out the meal with your favorite cranberry sauce, steamed green beans, a fresh salad and Coconut Pumpkin Pie or Chocolate Cabernet Spice Cake with Creamy Chocolate Frosting. Enjoy!
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Gobble It Up!
How much turkey do you need? Rule of thumb: Allow 1 pound per person, more if you want leftovers. Follow these guidelines for baking your unstuffed bird in a preheated 325-degree oven.
| Weight |
Cooking Times |
| 8–12 lbs |
2¾–3 hours |
| 12–14 lbs |
3–3¾ hours |
| 14–18 lbs |
3¾–4¼ hours |
| 18–20 lbs |
4¼–4½ hours |
| 20–24 lbs |
4½– 5 hours |
Is it done?
Test your turkey’s internal temperature with an instant read thermometer. White meat (turkey breast) should reach 160 degrees. Dark meat (thigh) should reach 170 degrees. The bird is done if juices run clear when the meat is pierced. If the turkey browns too early, reduce oven temperature by 25 degrees and cover the bird with foil for the remaining cooking time.
Before serving
When the turkey is done, remove it from the roasting pan and set it on a platter to “rest” before carving. This allows the juices to settle back into the meat and gives you time to prepare the gravy. Save meat juices that accumulate on the platter to add to the gravy.
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This is part of an article featured in the December/January 2009 issue.
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