Allergen-Free Recipe - Basic Roasted Turkey w/ Giblet Gravy

Going allergen-free often means going back to basics, but it doesn't mean going without flavor.  This roasted turkey recipe is simple but incredibly flavorful and eliminates all of the major allergens associated with roasted turkey and gravy.  The allergen-free thickener that I prefer in the gravy is arrowroot starch.  Perfect texture, no taste.  If you're in a pinch, though corn starch will also do. 

1 Turkey w/ Giblets
6 Small Carrots
1 Stalk Celery, Trimmings Only
2 Large Onions
8 c. Water
4 tbls. Arrowroot Starch (or Corn Starch)
Salt
Pepper

(1) Heat oven to 325 degrees F.

(2) Unwrap Turkey.  Remove giblets and neck and place in a large sauce pan or stock pot and set aside.  Do not include the liver in the sauce pan.  Rinse turkey under cold water, pat dry, and then place in a large roasting pan.  I support my roasting rack on top of tin foil so that the skin on the bottom of the turkey can crisp.  Season the turkey with salt and pepper inside the cavity and on the outside skin.

(3) Place turkey in oven and cook until the thigh reaches a minimum temperature of 165 degrees F.  The time this will take will depend largely on the size of your turkey.  If the turkey skin is starting to brown too much, add a foil tent over the turkey. 

(4) In the meantime, remove skin from the onions, wash the carrots and celery, and cut into large chunks.  Add these to the sauce pan or stock pot with the turkey giblets.  Add the water and bring up to a boil over high heat.  Once the stock has reached a boil reduce the heat and allow to simmer until the liquid reduces by approximately half.  This almost always takes 1 hr 45 min. for me.  Once reduced, turn off the heat, strain out the vegetables and giblets, pour the stock back in the sauce pan or stock pot and set aside to cool.  Once cool tot he touch pick the meat from the turkey neck and cut up the giblets and add back to the stock.

(5) Once the turkey has reached 165 degrees F, remove from oven.  Set turkey on a carving rack and allow to cool.  Pour the fat and juices from the bottom of the roasting pan into the sauce pan or stock pot, place over high heat, and bring to a boil.

(6) Thicken the gravy using 1 tbls. Arrowroot Starch per cup of liquid remaining (so if you followed the recipe to this point it will be about 4 tbls.). To thicken, put approx. 1/2 c. stock into a bowl, add the arrowroot starch and mix until all arrowroot starch is incorporated (no lumps).  If you do manage to get lumps, use an immersion blender, put in a blender, or run through a strainer to eliminate any lumps.  Pour the mixture back into the boiling stock while whisking.  Bring the gravy back to a boil, adjust the seasoning, and turn off the heat.

Click here to see the entire 2014 Allergen-Free Thanksgiving Menu.

If you can't find arrowroot starch in your local store, try amazon...