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Gluten-Free Diet: GF Recipes: Roast Turkey and Stuffing or Dressing

Ingredients

Turkey
Stuffing

Directions

Turkey: Whenever possible, purchase a fresh turkey. "Fresh" turkeys may be fresh or frozen. Read the label to be sure the turkey has not been injected with basting liquids that might contain hidden gluten. Allow approximately one pound of raw turkey per cooked serving. Defrost a frozen turkey in the refrigerator, which may take 2 - 4 days depending on the size of the turkey and the temperature in your refrigerator. The package label has valuable instructions. Remove the giblets and any fat from inside the turkey cavities. Rinse the turkey in cold water, remove excess water from cavities, and pat outside dry with paper towels. Lightly spoon the stuffing into the neck cavity, tuck the flap under and skewer it shut. Put the turkey, breast side up, on a rack in the roasting pan.

Move oven shelf to lowest position and preheat oven (about 15 minutes) to 450 degrees. Put turkey in preheated oven on lowest oven shelf, close door, and immediately turn heat to 325 degrees. Baste the turkey occasionally with pan juices.

Cooking time involves many factors: the age of the bird, fat content, size and whether it was frozen. Allow approximately 15 minutes per pound for a turkey up to 16 pounds. Add 12 minutes for each pound over 16 pounds. Using a thermometer is the most reliable method to determine if the meat and dressing is done. Thermometer should read 180 to 185 degrees for the center of the thigh--not touching the bone, and at least 165 degrees for the center of the dressing. If the top gets too brown, place a tent of aluminum foil over the turkey-­do not seal the foil to the pan or press it against the turkey. (A non-stuffed turkey needs slightly less cooking time.)

Dressing (or stuffing) cooked in the turkey receives additional moisture from the turkey juices while cooking. If you prefer, the dressing can be cooked instead in a greased, lightly covered baking dish for 1 to 1 1/2 hours, until cooked through. Moisture may need to be added during the cooking time. Leftover cooked dressing may be stored in airtight foil packages for later use.

This recipe last updated on November 26, 2007.

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