Cut approximately 1 loaf of gluten free bread into cubes & toast in 350F oven. Then let cool.
Make broth
Remove neck & giblets from one 10-12 oz turkey, put in saucepan, cover with water, bring to boil then turn down to simmer about 20 minutes or so, to make broth. Can season if you like with salt & pepper.
Make stuffing
- Put some olive oil in bottom of crock pot which is set on high.
- Chop & add: 1 onion, 1 garlic clove, 1 celery, 1 carrot, 1 apple, parsley if you have it
- Add about 1/2 cup broth & stir
- Add toasted bread cubes. If it looks too dry could add more broth but be careful not to add too much broth or you will have soggy stuffing.
- Salt & pepper to taste.
- Cook on high until turkey is done
- Then stir in dressing (vegetables cooked in turkey.) Adds a lot of flavor.
Make 10 - 12 pound turkey
- Preheat oven to 500 F (Yes, five hundred)
- Rinse off turkey with cool water, pull off excess fat, etc.
- Pat dry with paper towels. (I do this on a cookie tray to keep my counter clean)
- Oil liberally inside & out with olive oil (Can use butter if you like and can tolerate it.)
- Set turkey breast side up on rack in roasting pan. (Rack prevents soggy bottom on turkey)
- Put chopped onion, garlic, celery, carrot, apple, parsley (optional) into turkey cavity
- Put turkey in 500 F oven for 1/2 hour (30minutes) on bottom or 2nd from bottom rack. (My oven is too short so I have to put it on the bottom rack to keep the turkey from touching the top of the oven.) You'll hear sizzling & popping. You could put some water in the bottom of the pan but I forgot to and it turned out fine.)
- Turkey should be nicely browned after 30minutes at 500F. Pull it out of the oven & turn the heat down to 325 - 350F (I accidentally set the temperature at 350F & it turned out fine.)
- Cover the wings in foil & make a foil cover. Seal the edges of the foil cover to hold in the moisture. Then return turkey to oven.
- Then cook 2.5 - 3 hours at 325F without opening oven. Internal temperature of turkey should be 170F in the breast & 180F in thigh when checking with meat thermometer. No need to baste.
- Take turkey out & let it rest 1 hour before carving & serving. (Can take out vegetable dressing form cavity and add to stuffing for flavor. However, reseal the foil to trap the moisture in. (During this hour I drive over to my sister's house.)
- Can make gravy from liquid in bottom of pan if you like or just use as is or not.
Note: I buy a special free range turkey from the meat department at Brennan's Market. That way I know that no broth containing gluten has been injected into the turkey.
