Recipes >
Thanksgiving Turkey
Ingredients
- 12 pound organic turkey
- 1 - 2 gallons of water
- 1 cup kosher salt (3/4 cup if using Morton Kosher)
- 1 cup sugar
- milk-free, corn-free margarine
Make a delicious organic turkey as an entree at Thanksgiving.
Recipe courtesy of Food to Some, Poison to Others: The Food Allergy Detection Program (Frederick Fell Publishers, July 2008, ISBN: 978-0-8839117-1-6, $14.95).
For more information, please visit eattobeallergyfree.com.
Anything designated with AF means the recipe or item is dairy-free (no cow’s milk), egg-free, corn-free, and gluten-free (no wheat flour or other gluten flour).
Gluten-free bread is heavy flour bread. Traub favors the commercial ones that are freshly sealed, but watch out for egg whites in these breads. If you are not positive about egg allergies, you need to stay with the pure rice breads. The best tasting breads are the homemade breads. All of the homemade breads contain egg whites.
Preparation
- Instructions for brining turkey: Because the organic turkey is not processed like a commercial turkey, we need to brine our turkey. Pre-wash turkey and clean out cavities. Save neck and other portions for gravy.
- In a 5-gallon container, containing 1 to 2 gallons of water, place 1 cup kosher salt (3/4 cup if using Morton Kosher) and 1 cup sugar. Dissolve salt and sugar thoroughly. Place turkey into container and cover for 24 hours. This may take up a great deal of room in your refrigerator.
- Remove turkey from container. Let turkey drain upside down for 30 to 45 minutes.
- Cooking turkey: We are not stuffing the turkey. The stuffing dries out the bird. If you are barbecuing the turkey, no basting is necessary; follow instructions. The "Weber Barbecue" turkey instruction is the best.
- If using an oven, baste the turkey with milk-free, corn-free margarine and follow instructions for a 12-pound turkey.