Gluten-Free Roast Turkey with Gravy
Elevate your holiday feast with this perfectly seasoned Gluten-Free Roast Turkey with Gravy, a centerpiece that’s both flavorful and allergy-friendly. This recipe features a 12-pound turkey infused with a fragrant blend of olive oil, dried herbs like thyme and rosemary, and a medley of garlic, onion, carrot, and celery for aromatic depth. Roasted to golden perfection and basted with gluten-free chicken broth, the turkey stays tender and juicy throughout the process. The homemade gluten-free gravy, made from pan drippings and thickened with cornstarch, adds a savory finish that will delight your guests. Ready in just a few hours with simple ingredients, this dish is ideal for gluten-free holiday gatherings, ensuring everyone at the table can enjoy a classic, comforting roast turkey with all the trimmings.
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 4 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 large onion, quartered
- 1 large carrot, roughly chopped
- 1 large celery stalk, roughly chopped
- 4 garlic cloves, peeled
- 4 cups gluten-free chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 325°F (165°C).
Remove the giblets from the turkey and pat the turkey dry with paper towels both inside and out.
Place the turkey in a large roasting pan on a rack. Rub olive oil all over the turkey, making sure it's evenly coated.
Season the turkey with salt, black pepper, thyme, and rosemary, ensuring an even distribution over the skin.
Stuff the cavity of the turkey with the quartered onion, chopped carrot, celery, and garlic cloves.
Pour 2 cups of chicken broth into the bottom of the roasting pan to keep the turkey moist during roasting.
Roast the turkey in the preheated oven, basting every 30 minutes with the pan juices. Add more broth if the pan dries out.
Check for doneness after 2.5 to 3 hours; the turkey is cooked when a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Remove the turkey from the oven and let it rest for at least 20 minutes before carving.
While the turkey rests, make the gravy. Pour the pan drippings through a fine sieve into a saucepan.
Skim off excess fat, then add enough chicken broth to the drippings to make 2 cups of liquid.
Bring the mixture to a simmer. Combine the cornstarch and water to make a slurry, then whisk it into the simmering drippings.
Cook the gravy until thickened to your desired consistency, adjusting the seasoning with salt and pepper.
Carve the turkey and serve with the gravy drizzled over slices or on the side.
Nutrition Facts
Calories |
8102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.4 g | 320% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 3810 mg | 1270% | |
| Sodium | 11571 mg | 503% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 10.9 g | ||
| Protein | 1314.7 g | 2629% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 790 mg | 61% | |
| Iron | 63.2 mg | 351% | |
| Potassium | 14020 mg | 298% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
