BEST Gluten-free Thanksgiving Turkey & Gravy Recipe

BEST Gluten-free Thanksgiving Turkey & Gravy Recipe

This is the way I’ve been making turkey for almost a decade now. Always stays tender and juicy this way!

 

Sage-Pancetta Brined Turkey & Gravy
Serves 6
You want to begin the prep for this 2 days before. Trust me, it's worth it and relatively stress-free if you do it this way! 🙂
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Prep Time
30 min
Cook Time
2 hr 30 min
Total Time
3 hr
Prep Time
30 min
Cook Time
2 hr 30 min
Total Time
3 hr
2566 calories
35 g
996 g
88 g
377 g
28 g
2678 g
22796 g
24 g
0 g
48 g
Nutrition Facts
Serving Size
2678g
Servings
6
Amount Per Serving
Calories 2566
Calories from Fat 794
% Daily Value *
Total Fat 88g
136%
Saturated Fat 28g
139%
Trans Fat 0g
Polyunsaturated Fat 21g
Monounsaturated Fat 27g
Cholesterol 996mg
332%
Sodium 22796mg
950%
Total Carbohydrates 35g
12%
Dietary Fiber 1g
5%
Sugars 24g
Protein 377g
Vitamin A
33%
Vitamin C
3%
Calcium
44%
Iron
131%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 (14 to 16 pound) frozen young turkey
For the brine
  1. 1 cup kosher salt
  2. 1/2 cup light brown sugar
  3. 1 gallon vegetable stock
  4. 1 tablespoon black peppercorns
  5. 1 gallon heavily iced water
For the Pancetta Sage Butter
  1. 4 garlic cloves, peeled
  2. 4 ounces thinly sliced pancetta (Italian bacon), chopped
  3. 1/4 cup finely grated Parmesan cheese
  4. 1/4 cup (1/2 stick) unsalted butter, room temperature
  5. 2 tablespoons olive oil
  6. 2 tablespoons minced shallot
  7. 1 tablespoon chopped fresh rosemary
  8. 1 tablespoon chopped fresh sage
  9. 2 teaspoons freshly ground black pepper
For Turkey
  1. 8 fresh sage sprigs
  2. 4 fresh rosemary sprigs
  3. 2 tablespoons olive oil
  4. 2 cups Turkey Stock, Chicken Stock or water
For Gravy
  1. 1/2 cup diced thinly sliced pancetta (Italian bacon; about 3 ounces)
  2. 1/4 cup chopped shallots
  3. 1/4 cup all purpose Gluten-Free flour
  4. 3 cups Turkey or Chicken Stock
  5. 1 cup dry white wine
  6. 1 teaspoon chopped fresh rosemary
  7. 1 teaspoon chopped fresh sage
2 to 3 days before roasting
  1. Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
  2. Combine the vegetable stock, salt, brown sugar, and peppercorns in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat
  1. Combine the brine, water and ice in the 5-gallon bucket.
  2. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
For the Sage-Pancetta Butter (CAN MAKE 2 DAYS AHEAD)
  1. With food processor or blender running, drop garlic down feed tube and chop.
  2. Add pancetta. Pulse to chop finely.
  3. Add all remaining ingredients.
  4. Pulse blending to coarse paste.
  5. Transfer to small bowl.
  6. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
For Turkey
  1. Preheat the oven to 500 degrees F.
  2. Remove the bird from brine and rinse inside and out with cold water.
  3. Discard the brine.
  4. Pat turkey dry with paper towels.
  5. Sprinkle main turkey cavity with salt and pepper.
  6. Spread with 2 tablespoons pancetta-sage butter.
  7. Starting at neck end, slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin.
  8. Spread remaining butter over thighs, drumsticks, and breast meat under skin.
  9. Fill main cavity with herb sprigs.
  10. Tie legs loosely to hold shape.
  11. Tuck wing tips under.
  12. Place turkey on rack set in large roasting pan.
  13. Rub turkey all over with oil; sprinkle with salt and pepper.
  14. Pour 2 cups stock into pan.
  15. Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
For Gravy
  1. Scrape juices and browned bits from roasting pan into large glass measuring cup.
  2. Spoon off fat. Reserve 2 tablespoons.
  3. Heat 2 tablespoons reserved fat in large saucepan over medium-high heat.
  4. Add pancetta; sauté until beginning to crisp, about 5 minutes.
  5. Add shallots; sauté 1 minute. Reduce heat to medium.
  6. Add flour; whisk until golden, about 4 minutes.
  7. Whisk in 3 cups stock, wine, and degreased pan juices. Bring to boil, whisking.
  8. Cook to desired consistency, about 5 minutes.
  9. Whisk in rosemary and sage; season to taste with salt and pepper.
Notes
  1. Sage-Pancetta recipe adapted from Epicurious http://www.epicurious.com/recipes/food/views/pancetta-sage-turkey-with-pancetta-sage-gravy-240379
beta
calories
2566
fat
88g
protein
377g
carbs
35g
more
Adapted from Alton Brown, also featured in Food Network Magazine
Gluten-Free Food Crawl http://www.gffoodcrawl.com/


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