Easy Gluten Free crockpot stuffing & turkey made on rack in roasting pan

Prepare bread
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.