Gluten-Free, Dairy-Free Holiday Turkey with Herbal Rub
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Successfully preparing a delicious turkey takes some time and attention but it’s well worth the effort. And it’s not difficult. Once you’ve selected your bird, follow these simple steps for mouthwatering results. The herbal rub can be made up to two days in advance.

½ cup olive oil
¼ cup balsamic vinegar
2 tablespoons Worcestershire sauce*
1 tablespoon dry white wine
1 tablespoon molasses
2 tablespoons fresh rosemary, stems discarded,
     leaves chopped
2 tablespoons fresh thyme, stems discarded,
     leaves chopped
1 tablespoon minced onion
1 tablespoon minced garlic
2 teaspoons kosher salt
1-1½ cups gluten-free chicken stock or water
1 turkey, approximately 15 pounds

1. Preheat oven to 325 degrees. Put oven rack in lowest position.
2. To make the rub, whisk together olive oil, vinegar, Worcestershire sauce, wine and molasses in a small mixing bowl. Add herbs, onions, garlic and salt and blend together.
3. Drizzle the rub over the turkey, using your hands to make sure bird is evenly covered. Then separate the skin from the breast meat by fitting your hand under the skin starting at the bottom cavity. Spread a generous amount of rub in between the turkey skin and breast.
4. Place the turkey in the center of a large, greased roasting pan, breast side down. Add 1 to 1½ cups water or chicken stock to the bottom of the roasting pan. (If you want breast side up for serving, turn the turkey over 20 to 30 minutes before it’s done to brown.)
5. Place turkey in preheated oven and bake according to instructions, approximately 20 minutes per pound. An unstuffed turkey weighing from 14 to 18 pounds will cook for 4 to 6 hours. (Cooking time will be longer if turkey is stuffed.) After 60 minutes, begin basting with pan drippings. Continue to baste every 30 minutes. Once an hour, baste inside the cavity, as well. Remove bird from oven when done and let stand 20 minutes before carving. Reserve cooking juices for the gravy.
   

WORCESTERSHIRE SAUCE
Gluten-free Worcestershire sauce is available from Lea & Perrin’s (Leaperrins.com).

Turkey Rules

Follow these tips for roasting your bird.

Melt the Ice
Thaw frozen turkey in refrigerator about 24 hours for every five pounds. For a quicker thaw, set the turkey in a large pan of cold water in the refrigerator, about 30 minutes per pound.

Good and Clean
Remove giblets and neck from turkey cavity. Rinse the bird well with cold water and pat dry.

Giblet Gravy
To make giblet gravy, simmer giblets in broth or water. Include chopped carrots, onions, herbs and seasonings for extra flavor. Then add the broth and chopped giblets to your pan juices.

Stuff It
Many cooks opt to bake dressing in a separate pan. If you decide to stuff your turkey, fill the cavity loosely, as dressing will expand.

Pour It On
Take care when basting your turkey, as hot meat juices can splatter. For ease and safety, use a turkey baster.

All Done
Check for doneness with an instant-read meat thermometer, available at most grocery stores. Turkey is done when thigh meat reaches internal temperature of 180 degrees or breast reaches 170 degrees.

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