Allergen Free Thanksgiving Recipes & Tips
Turkey
Refrigerator Thawing
Plan ahead: allow approximately 24 hours for each 4 to 5 pounds in a
refrigerator set at 40°F or below.
Place the turkey in a container to prevent the juices from dripping on
other foods.
4 to 12 pounds — 1 to 3 days
12 to 16 pounds — 3 to 4 days
16 to 20 pounds — 4 to 5 days
20 to 24 pounds — 5 to 6 days
A thawed turkey can remain in the refrigerator for 1 or 2 days before
cooking. Foods thawed in the refrigerator can be refrozen without cooking but
there may be some loss of quality.
Cold Water Thawing
Allow about 30 minutes per pound. First be sure the turkey is in a
leak-proof plastic bag to prevent cross-contamination and to prevent the turkey
from absorbing water, resulting in a watery product. Submerge the wrapped
turkey in cold tap water. Change the water every 30 minutes until the turkey is
thawed. Cook the turkey immediately after it is thawed.
4 to 12 pounds — 2 to 6 hours
12 to 16 pounds — 6 to 8 hours
16 to 20 pounds — 8 to 10 hours
20 to 24 pounds — 10 to 12 hours
A turkey thawed by the cold water method should be cooked immediately.
After cooking, meat from the turkey can be refrozen.
Microwave Thawing
Follow the microwave oven manufacturer's instruction when defrosting a
turkey. Plan to cook it immediately after thawing because some areas of the
food may become warm and begin to cook during microwaving. Holding partially
cooked food is not recommended because any bacteria present wouldn't have been
destroyed.
A turkey thawed in the microwave must be cooked immediately.
- Rinse turkey and remove the neck AND GIBLETS!!!!! Yes, they are in there somewhere!
- Cover the turkey with oil and salt.
- Roast in oven. Cover with thick foil until last 30 minutes.
a.
Plan on 20 minutes per pound in a 325 convection
or 350 degree F oven for a defrosted turkey and 10 to 15 minutes per pound for
fresh. To kill all bacteria, a turkey
must be cooked to an internal temperature of 165°F. According to the U.S.D.A.,
the bird must reach this temperature before you take it out of the oven. As it
rests, the temperature will then continue to rise to around 180°F. For juicier
meat, however, some people prefer to take the bird out at 150°F so the
temperature will rise only to 165°F as it rests. This is less of a risk if you
get an organic or heritage bird, which is less likely to contain harmful
bacteria.
b.
Insert the probe into the thickest part of the
turkey's thigh, being careful not to touch the bone (which will skew the
reading). The thigh is the best place to test because it takes the longest to cook,
but to be on the safe side, it's smart to also take the turkey's temperature
underneath the wing.
c.
When the turkey has reached the desired
temperature, it's essential to let it rest for at least 20 minutes before
carving. This gives the juices time to settle into the bird and be reabsorbed;
carving it up too soon will just allow the moisture to run out, leaving you
with dried-out meat on top of a puddle on your carving board. If the breast and
thighs have reached a temperature of 165°F, it is not necessary to cover the
turkey with aluminum foil while it rests. However, if you've taken the bird out
at 150°F or you want to hold it for longer, tent it with foil after 20 minutes
to make sure it doesn't cool down too much. Tented with foil, you can leave the
bird in a warm place for up to 40 minutes, which gives you plenty of time to
make the gravy.
Gravy
Lightly tent turkey. After drippings cool, add ½ -1 cup (1 cup for 20 lb.)
flour. Cook until flour taste gone. Continue to cook on low and add water little
at time.
Mashed Potatoes
Use small potatoes with thin skin (yellow is good, or Yukon). Use vegan butter sticks and unsweetened vegan
milk. Use more butter than milk.
Stuffing
6 cups bread (Start saving all the dry pieces of bread in the
freezer. Let the bread dry out first. Cube bread.)
1 onion, diced
3 stalks celery, diced
Optional: 2 large carrots, diced
Rosemary, ¾ tsp fresh or 1⁄4 dried teaspoon
Thyme, ¾ tsp fresh or 1⁄4 dried teaspoon
Sage, ¾ tsp fresh or 1⁄4 dried teaspoon
Parsley, ¾ tsp fresh or 1⁄4 dried teaspoon
1⁄2 teaspoon salt
1 3⁄4 cups broth
1.
Preheat oven to 325 degrees F.
2.
Cut the bread into small pieces, like regular
stuffing.
3.
Combine rosemary, thyme, sage, parsley, and salt
in a separate container. Chop all vegetables.
4.
Warm a small saucepan and sauté the onion,
celery, and carrots over medium heat with 1/4 cup broth (Add the broth it
little by little so the vegetables don't stick you may not need it all). Add
these veggies to the bread. Add the herbs to the bread as well.
5.
Drizzle the vegetable stock over the bread and
veggie mixture. Mix well.
6.
Bake, uncovered for 20-30 minutes at 325
degrees.
Cranberry Sauce
2/3 cup sugar
2-3 cups cranberries
2 apples
1 orange juice & zest
Optional 1 oz. port
2 star anise (1 = ½ tsp anise seed)
4 cardamom pods
Simmer 5-10 minutes. Refrigerate.
Sweet Potato Soufflé
4-5 sweet potatoes
½ stick butter
¼ tsp salt
1 cup of sugar (or to taste)
1 tsp vanilla
Optional cinnamon (1/2-3/4 tsp)
Peel, quarter boil potatoes starting from cold water until tender.
Mash, combine, and sprinkle brown sugar on top.
Scalloped Spinach
2 packaged frozen spinach defrosted
4 TBL finely chopped onion
Daiya cheddar shreds to taste (not too much)
Salt & pepper to taste
Bake 30 minutes @ 350.
Cranberry Bread
1 cup safflower oil
1 cup applesauce + 1 cup pumpkin
1-2 cups sugar
2/3 cup orange juice + water to consistency
Orange zest
3 1/3 cup flour
2 tsp baking soda
½ tsp salt
1+ cup cranberries
Bake 325 convection or 350 until toothpick comes out clean.
Amish White Bread
Baby Lima Beans
Roasted Brussel Sprouts
Peel Brussels until black removed.
Slice consistently in half. Toss
with olive oil and salt. Roast 400.
