Perfect Roasted Turkey à la Martha Stewart | Gluten-free, Dairy-free
I am super excited about cooking Thanksgiving dinner again! Because I’ve finally worked out the kinks to making some of our traditional favorites both gluten- and dairy-free.
Perfect Roasted Turkey à la Martha Stewart
I originally learned to cook a stuffed turkey in those Reynold’s turkey cooking bags, which always led to a lovely and dare I say it – moist – turkey.
But the last few years I’ve been using Martha Stewart’s perfect roasted turkey method 101 and the turkey turns out insanely good.
You just can’t go wrong with a white wine and buttery baste.
We used Earth Balance butter spread or sticks (non-dairy, vegan, gluten-free, non-GMO) in place of real butter.
Oh and the house smells amazing.
It’s pretty easy but you just need to pay attention to it.
And love on it a little.
But it is worth it because it comes out so perfect and delicious! And then there is the gravy…
You can see why I’m excited about Thanksgiving again.
Making the Turkey
So for the last few years, we’ve ordered a veg-fed, organic, antibiotic-free bone-in turkey breast from the Wheatsville Co-Op that is usually around 7 pounds.
Martha uses a 20 pound turkey so I’ve adjusted the cooking times for our much smaller bird.
I don’t wash the bird. But we do leave it out for about half an hour to come to room temp. And I don’t stuff it because gluten-free stuffing can be kind of finicky so we just leave it be.
So to prepare the bird:
- Rub the bird skin with vegan butter spread and sprinkle with salt and pepper.
- Before cooking the turkey, melt a mixture of chardonnay and Earth Balance butter spread or sticks in a sauce pan. Then soak a cheesecloth in the wine/vegan butter mixture.
- Keep the remaining sauce warm for basting the turkey.
- Place the turkey in a roasting pan on top of some sliced onions and celery. Then place soaked cheesecloth over the turkey.
- Start roasting the turkey in the oven at 450 degrees for 30 minutes.
The turkey is going to be so beautiful. But the next few steps are where the extra love comes in.
- Take the turkey out to baste the cheesecloth with some of the remaining wine/vegan butter mixture.
- Turn temp down to 325 degrees, which is recommended for this particular bird. Cook for 1 hour basting once at the 30 minute mark.
- Then remove the cheesecloth, baste with remaining liquid and turn the oven up to 350 for 30 minutes (we changed the temp again because that’s when the stuffing went into the oven).
Pull the perfect roasted turkey out to drain the drippings (to make gravy), then cook at 350 until it reaches the internal temp of 165 F and has browned nicely (about 20 minutes more).
Make the gravy while it finishes cooking.
For the gravy, I usually use equal parts vegan butter and gluten-free flour to create a roux. I remove the fat from the turkey drippings/basting liquids.
Then use the remaining liquids to make the gravy adding in a little more salt and pepper if needed. Oh my!
Happy Thanksgiving Y’all!
Perfect Roasted Turkey à la Martha Stewart
With a little time and love this turkey is roasted to perfection with a gluten-free, dairy-free vegan butter and white wine baste.
- 7 pound organic bone-in turkey breast
- 1 large onion, sliced
- 2 stalks organic celery, roughly chopped into large pieces
- 2 cups organic white wine (Chardonnay)
- 2 sticks Earth balance vegan butter
- salt & freshly ground black pepper
- 2 tbsp vegan butter
- 2 tbsp GF flour
- 1-2 cups cooking liquid from the turkey
Bring the turkey to room temp (about 30 minutes for this size turkey).
Preheat the oven to 450 degrees F.
Place the sliced onions and roughly chopped celery on the bottom of a roasting pan. Place the turkey on top. Rub the turkey skin with some of the vegan butter spread. Wash your hands then sprinkle generously with salt and pepper.
In a small sauce pan, melt 1 1/2 sticks vegan butter. Add the 2 cups of white wine.
Cut a cheesecloth that will drape over the bird. Soak the cheesecloth in the wine/vegan butter mixture. Place the cheesecloth soaked in the wine/vegan butter mixture over the turkey and place in the oven for 30 minutes.
Take the turkey out to baste the cheesecloth with some of the remaining wine/vegan butter mixture and turn the temp down to 325 degrees. Cook for 1 hour basting again at the 30 minute mark.
Then remove the cheesecloth, baste with remaining liquid and turn the oven up to 350 for 30 minutes. Pull the turkey out to drain the drippings (to make gravy), then cook at 350 until it reached the internal temp of 165 and had browned nicely (about 20 minutes more). Remove from oven and let rest before serving.
For the Gravy
Separate the fat from the turkey drippings/basting liquids and discard. Use the remaining liquid to make the gravy.
Use equal parts vegan butter and gluten-free flour to create a roux. Mix for about a minute over medium heat in a medium saucepan. Slowly whisk in the cooking liquid to the roux. Bring to a boil and desired thickness (add more liquid for a less thick gravy). Taste test for salt and pepper if needed.
Adapted from Martha Stewart’s Perfect Roast Turkey 101