Aneh's Awesome Turkey

Original Recipe by: Aneh Mundi
Submitted by Al (with slight modifications)

Shortly after going gluten-free [in 2003], Peggy & I took a gluten-free holiday cooking class from food scientist extraordinaire Aneh Mundi. She went through an entire holiday feast. Lots of great recipes. To this day, we still use Aneh's blend of seasonings when we make turkey and turkey broth. We keep a jar of it on our “Wheel-O-Spices”.


If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Ingredients:

1 fresh or frozen turkey 10 to 13 lbs
2 tbs Black ground pepper (Penzey's)
2 tbs Salt
2 tbs dried basil (Penzey's)
1 tbs white pepper (Penzey's)
1 tbs ground coriander (Penzey's)
2 tsb dried orange peel (Penzey's)
Extra virgin olive oil (optional)
1 medium/large onion, rough chopped
1 celery stalk, rough chopped
¼ lemon, chopped (optional)

Note: Before you start working with the turkey, set some of the seasoning aside for use in the gravy or for future turkeys. It has the potential to get contaminated with raw turkey.

Directions:

Remove giblets from turkey and set aside for broth.
Combine seasonings in a bowl – mix well.
Place turkey in cooking bag (optional)
Drizzle & rub olive oil over entire turkey.
Sprinkle and rub seasoning mix inside, outside, and under the skin.
Stuff cavity with onion, celery, and lemon.
Place bagged turkey in a roasting pan
Roast turkey at 325 for 3 to 3 ½ hours – until juices run clear or internal breast temperature reaches 161 or 162. Remove turkey from the oven, let it rest. The temperature will continue rise. Carry-over cooking will take you to the food safe number of 165.
Drain drippings from bag into large bowl. Strain into large pan for making gravy.

Gravy Ingredients:

Turkey drippings
4 – 8 tbs Sweet Rice Flour (Bob's Red Mill)
A few pinches of Aneh's Turkey Seasoning

Gravy directions:

Heat drippings in pan on medium-high heat.
Add a few pinches of turkey seasoning to taste.
Make a slurry 3 – 4 tbs of Sweet Rice Flour and a teaspoon or so of cold water. Mix until no lumps.
Whisk in slurry as drippings begin to heat up and start to boil. This when gravy will start to thicken. Keep adding slurry until gravy is the consistency you desire.