Gluten Free Turkey and Stuffing

Happy Thanksgiving

I woke up this morning to at 4:30 am to start the process since we have to go to Jenny's parents to eat at 11:00 am. I made some wonderful Costa Rican coffee to help me with the process. Spent the next 2 hours getting everything ready to go. Stuck the bird in the oven and went for a 5 mile run. The weather was a perfect 42 degrees and I did the run at an 8:45 pace. Love runs like this, great weather and a good pace.

Here is my first food post. I know it is not quite ironman training time yet, but I make a mean Turkey and stuffing, so I figured I would put it on here for anyone that might want to try it sometime.

Turkey Brine (for a 20lb turkey)

3 boxes GF of vegetable stock.

1/2 cup of salt

1 tablespoon rosemary

1 tablespoon thyme

1 tablespoon sage

3 to 4 quarts of cold water. (make sure to add enough to cover the turkey)

Simmer all on medium heat for about 15 min. Cover and place in the refrigerator. Pour on the turkey, and let sit for 1 hour per pound. (ex, 20lb turkey should soak for 20 hours)

Rinse before cooking.

Turkey Directions (if done correctly this will be juicy!)

1 Big Turkey!

1 bottle GF creole butter injection

1 large onion

4 stalks of celery

1 large cooking bag

• Inject the whole bottle of creole butter into the breast and legs of the turkey.
• Cut the onion and celery into medium slices.
• Pre-heat oven to 325 degrees.
• Put the turkey, celery and onions into the cooking bag and place it onto your cooking pan BREAST SIDE DOWN! This is a very important part of the cooking. After 1 hour take the turkey out and flip it over to finish the cooking.
• Cook as long as needed to get the internal temperature to 180 degree.
• Take out and enjoy!

GF Stuffing (taken from gluten-free girl.com)

2 loaves gluten-free bread, diced into one-inch cubes, toasted and cooled
2 large ribs celery, medium diced
1 large yellow onion, medium diced
2 tablespoons good olive oil
2 tablespoons garlic, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
1 cup chicken stock
1 egg yolk
1/2 teaspoon salt
1/2 teaspoon pepper

Saute the onion and celery in olive oil on medium-low heat until they are translucent. You will be able to smell the onions cooking at this point. (Take a deep whiff. That’s a beautiful smell.) Add the garlic, as well as the rosemary, sage, and thyme. Stir these in and cook until you can smell the herbs, about one to two minutes. Remove from heat.

Bring the chicken stock to boil on high heat. Place the egg yolk in a medium-sized bowl and carefully ladle two to three ounces of the chicken stock to the egg yolk, slowly, while whisking the mixture. Add the rest of the chicken stock to the egg mixture at this point. (Ladling a small portion of the stock into the egg first, and blending it, will prevent you from having scrambled eggs.)

Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and stir it all around with your hands (or a spoon), to coat the bread. Add the salt and pepper and toss the bread again. Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil. Bake for twenty minutes at 425°, then remove the foil and bake for another ten minutes. Take a toothpick and stick it into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean.

Serves six to eight people, depending on their appetite for stuffing.