Turkeys 2019, Gluten-Free Naturally

Turkeys 2022

Basting solutions injected into turkeys during processing do sometimes contain gluten. Gravy packets included in the packaging of some brands almost always contain gluten.

Butterball

All of the Butterball products are gluten free except for Butterball Stuffed Turkey (bread stuffing) and Butterball Frozen Meatballs. For our products that are packaged with gravy packets, the gravy packets are gluten free as well. The gravy contains rice flour instead of wheat flour and the modified food starch is corn based.

Gluten-Free Butterball Turkeys:

Fresh Whole Turkey

Fresh L'il Butterball

Frozen Whole Turkey

Frozen L'il Butterball

Frozen Fully Cooked Smoked Turkey

Frozen Fully Cooked Baked Turkey

Ready to Roast Whole Turkey

HoneyBaked

All of our shipped hams, turkey breasts and whole turkeys are gluten-free! Please note: Products in our retail store are not produced in a gluten-free environment.

Honeysuckle White

Honeysuckle White® fresh and frozen whole turkeys and bone-in turkey breasts do not contain gluten. If the turkey you purchased has gravy, our gravy does not contain gluten either. Rice flour is used in the preparation of our gravy.

Honeysuckle White Whole Turkeys:

Fresh Whole Turkey

Frozen Whole Turkey

Bone-in Turkey Breasts:

Frozen Bone-In Turkey Breast

Fresh Bone-In Turkey Breast

Jennie-O Whole Turkeys

Jenni-O is a Hormel Company. Hormel will clearly list gluten (wheat, barley/malt, rye, oats).

Hormel's Gluten-Free List (See Jenni-O Brand)

Jenni-O Turkeys:

Whole Turkeys

Turkey Breasts

Ground Turkey

Perdue

Our turkey deli meats are gluten-free and casein-free. However, our turkey gravy and homestyle dressing contain wheat.

Shady Brook Farms

Shady Brook Farms® fresh and frozen whole turkeys and bone-in turkey breasts do not contain gluten. If the turkey you purchased has gravy, our gravy does not contain gluten either. Rice flour is used in the preparation of our gravy.

Whole Turkeys:

Fresh Whole Turkey (not basted)

Frozen Whole Turkey (basted)

Turkey Breast:

Frozen Bone-In Turkey Breast

Frozen Hotel-Style Bone-In Turkey Breast

Hotel-Style Bone-In Turkey Breast

Fresh Young Bone-In Turkey Breast

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Honey Pomegranate Roast Turkey

 Naturally Gluten-Free Meals

Honey Pomegranate Roast Turkey

Serves 12 people

INGREDIENTS

1 10-12-Lb Turkey, unbasted, thawed

¼ Cup Butter, softened

¼ Cup Olive Oil

1 Tbl Fresh Thyme, chopped

½ Tsp Pepper

1 Cup Pomegranate Juice

¼ Cup Honey

INSTRUCTIONS

Heat oven to 325°F

Rinse turkey; remove any pieces or packets from inside, and pat dry with paper towels. Place turkey on rack in shallow roasting pan; set aside.

In small bowl mix butter, olive oil and thyme and rub mixture all over the turkey turning the turkey until evenly coated on all sides with butter mixture. Sprinkle with salt and pepper and add the steeped aromatics to the turkey's cavity. Roast turkey 2 hours 30 minutes.

Meanwhile, in small saucepan, heat pomegranate juice and honey over medium heat until boiling. Simmer uncovered about 10 minutes or until mixture is reduced by half and slightly thickened.

Remove turkey from oven. With pastry brush, brush half the pomegranate mixture over turkey. Roast 15 to 30 minutes longer or until meat thermometer inserted in thickest part of thigh reaches 165°F.

Remove turkey from oven; transfer turkey to large carving board. Brush remaining pomegranate mixture over turkey and cover. Let stand 20 to 30 minutes before carving. Reserve pan drippings for Gravy.

For the Aromatics

1 Red Apple, large chunks

1 Onion, large chunks

1 Cinnamon stick

1 Cup Water

4 Sprigs Rosemary

6 Leaves Sage

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Mix in the rosemary and sage and allow to cool before using.

Gravy

INGREDIENTS

2 Cups Turkey Drippings

2 Tbls Cornstarch

½ Cup Water, Milk or White Wine

Salt & Pepper, to taste

INSTRUCTIONS

When the roasted turkey is done and removed to cutting board, use a spatula to loosen and mix the pan drippings. Then pour everything through a strainer into a bowl and allow to cool slightly, letting the fat rise to the top.

Once the fats rise to the top skim off about ¼ cup of fat and pour that into a medium skillet or saucepan over medium heat. Skim and discard any remaining fat. Whisk the remaining drippings a bit and measure out 2 cups to add to the pot and bring everything to a simmer.

Create the slurry by mixing the cornstarch with your liquid of choice and whisk until smooth and dissolved. Whisk the slurry into the simmering drippings and continue to whisk until it begins to thicken. Add a salt and pepper to taste.

NOTE:  If you decide to use all the drippings; measure it all out and for each cup of liquid you want to thicken, you’ll need 1 tablespoon of cornstarch added to your liquid of choice.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Orange Cranberry Sauce

Naturally Gluten-Free Sauces

ORANGE CRANBERRY SAUCE

 
INGREDIENTS
 
1 Lb Cranberries, fresh or frozen
1 Cup Orange Juice
½ Cup Honey
1 Tsp Vanilla Extract
1 Tbls Brandy
1 Orange, zest & juice
 
DIRECTIONS
Glass Storage Container
 
In a large saucepan over medium heat, add all ingredients and stir to combine. Simmer, uncovered, over medium heat, about 15-20 minutes.  Stir frequently until the berries have popped and the sauce begins to thicken, careful, don’t leave unattended. Once the sauce is thick, remove from the heat and stir in the zest.
 
Store Cranberry Sauce in an airtight glass jar in the refrigerator to use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Citrus & Herb Turkey

Naturally Gluten-Free Meals

Citrus and Herb Turkey

INGREDIENTS

1 Whole Turkey, rinsed, empty, and patted dry

2 Tbls Coarse Salt

1 Tsp Black Pepper

1 Orange, sliced

1 Lemon, sliced

1 Lime, sliced

1 Yellow Onion, sliced

1 Head Garlic, separated, peeled and smashed

6 Sprigs Thyme

2 Sprigs Sage

1 Tbl Olive Oil

2 Cups Chicken Broth or Stock

1 Cup Chicken Broth or Stock

½ Cup White Wine

2 Tbls Cornstarch

DIRECTIONS

Preheat oven to 450F

Place rack in lower position

1 Large Roasting Pan with Lid

In a large bowl add half of the salt and pepper, all of the citrus slices, garlic cloves and herbs and mix well together. Use this mixture to stuff into the cavity, tuck the wings under the bird, tie legs with twine and transfer turkey to a rack set inside a roasting pan. Rub the skin with olive oil and season with remaining salt and pepper.

Pour 2 cups of the broth into the roasting pan and transfer to the preheated oven and immediately turn the temperature down to 350F. Set the timer for 13 minutes of cooking time for each pound of turkey. After first hour of roasting, baste turkey every 30 minutes with the juices from the pan, and cover the pan or tent with foil if skin becomes deep golden brown before turkey is cooked.

The internal temperature should reach 180°F. To check for doneness without a thermometer, pierce the thigh and pay attention to the juices; if the juices run clear, it's cooked, and if the juices are reddish pink, it needs more time. Remove turkey from oven and transfer to a carving board. Let stand at least 15 minutes.

For the Gravy

Pour the pan drippings through a fine strainer and into a pot and add the remaining cup of chicken broth. Set the heat to medium-high and bring to a gentle boil. In a small bowl make slurry with the wine and cornstarch, using a fork to break up any lumps, and slowly pour the slurry into the broth while whisking gently. Turn the heat down to medium and continue whisking constantly, until gravy thickens slightly, about 2 minutes.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Citrus Cranberry Relish

Naturally Gluten-Free Condiments

CITRUS CRANBERRY RELISH

Makes 1½ cups

INGREDIENTS

1½ Cups Fresh Cranberries
¼ Cup Fresh Mint
1 Orange, zest and juice
4 Dates
¼ Tsp Sea Salt

DIRECTIONS

Food Processer or Stick Blender

Glass Storage Container w/Airtight Lid

Place all ingredients into the food processor or a tall bowl if using a stick blender. Pulse all ingredients to a rough chop consistency. 

Store the Relish in an airtight glass jar in the refrigerator to use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Donations: https://glutenfreeforlifeexpo1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

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Flourless Pecan Pie

Naturally Gluten-Free Desserts

FLOURLESS PECAN PIE

Serves 6 people

INGREDIENTS

1 Cup Light Brown Sugar

¾ Cup Maple Syrup

3 Tbls Butter

4 Large Eggs

¼ Tsp Sea Salt

1 Tsp Vanilla

2 Cups Pecans, coarsely broken

Pecan Nut Pie Crust, optional, recipe below

INSTRUCTIONS

Preheat oven to 350 degrees

Deep dish pie plate, lightly buttered

Start by sorting through the pecans making certain to remove any shells or odd bits that don’t belong. Save a few of the perfect ones to decorate the top and then roughly crush the rest. In a medium-sized mixing bowl, whisk together the sugar, maple syrup, butter, eggs, sea salt and vanilla extract. Once the mixture is smooth then stir in the crushed pecans.

Pour the filling into the prepared pie plate on a large baking sheet in case the pie spills over.  Give the filling a moment to settle then decorate the top with the reserved pecans. Place the baking sheet in the oven and bake for 45 minutes to an hour at 350. Cook the pie until it swells and then falls, at that point it’s done.. The pie is completely cooked through when the top is deep golden and the filling barely jiggles. Place on a wire rack to cool before serving.

Pecan Nut Pie Crust Recipe

INGREDIENTS

1 Cup Pecan Pieces
2 Tbls Butter, softened
6 Dates, pitted & chopped

DIRECTIONS
Preheat the oven to 350 F

Place pecans pieces into a food processor and pulse until coarsely chopped. Add the butter and dates and continue to pulse until blended evenly. Transfer the mixture to a pan and press to cover the bottom and sides of the pan. The consistency should allow for you to mold the crust to the pie pan evenly.

Bake for 10 minutes until the crust begins to brown. After 8 minutes, check every minute or so, to ensure the crust doesn't overcook. Allow to cool before filling.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Turkey Cranberry Meatballs

Naturally Gluten-Free Meals

TURKEY CRANBERRY MEATBALLS

W/Cranberry Orange Dipping Sauce

20 Meatballs

INGREDIENTS

Meatballs

½ Cup Dried Cranberries, chopped

1 Tsp Olive Oil

1 Lb Ground Turkey

1 Egg

½ Cup Apple, shredded

1 Tsp Sage

1 Tbsp Fresh Parsley, chopped

½ Tsp Orange Zest

¼ Tsp Salt

¼ Tsp Pepper

Cranberry Orange Sauce

1 Cup Cranberries, fresh or frozen

½ Cup Orange Juice

1 Tbsp Honey

INSTRUCTIONS

Preheat the oven 350 F

Baking Tray lined with parchment

In a large bowl, combine the ingredients for the meatballs.  With clean hands mix everything together well, then with a small-medium cookie scoop or tablespoon, scoop out about 20 meatballs, rounding them out with your hands.

Place the meatballs on the parchment paper lined baking tray. Bake in the oven for 18 minutes until slightly golden on top and cooked through.

While the meatballs are baking, in a small pot over medium high heat, add cranberries, orange juice, and honey. Once mixture begins to boil, reduce heat to low, and cook for 10-15 minutes stirring occasionally, while the sauce thickens.  Transfer the cranberry sauce to a food processor, or tall bowl is using a stick blender, and blend until smooth.

When ready to serve, place meatballs on a serving platter and brush each meatball with the cranberry sauce and sprinkle with parsley. Set out with tongs for serving or toothpicks. Serve the remaining cranberry sauce in a bowl alongside the meatballs for dipping. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Cranberry Pecan Rice Salad

Naturally Gluten-Free Meals

Cranberry Pecan Rice Salad

Serves 2-4 people

INGREDIENTS

Dressing

4 Tbls Apple Cider Vinegar

Mandarin Orange Juice, from can

2 Tbls Lemon Juice

2 Tbls Honey

2 Tsp Crushed Garlic

2 Tsp Dijon Mustard

2/3 Cup Olive Oil

1 Tsp Pepper

In a small bowl, add all the dressing ingredients, whisk together and set aside.

Salad

2 Cups Cooked Rice

½ Cup Dried Cranberries

1 Cup Roasted Pecans, chopped

½ Tsp Ground Ginger

1 Tsp Orange Zest

1 Small Can Mandarin Oranges, juice reserved

1 Green Onion, Chopped

1 Celery Stalk, Chopped

¼ Red Onion

INSTRUCTIONS

Place all the salad ingredients into a bowl and toss gently until combined. Add ½ of the dressing and combine to evenly coat everything.  Cover and chill for 30 minutes. Reserve the other half of the dressing until ready to serve.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Sweet Potato Pie

Naturally Gluten-Free Desserts

Sweet Potato Pie with Coconut
Serves 6-8 people

INGREDIENTS

2 Cups Sweet Potato, cooked, mashed

1 ½ Cups Almond Milk 

4 Eggs, separated

1 Stick Butter, melted

1 Tsp Vanilla

½ Cup Maple Syrup

½ Cup Cornstarch

¼ Tsp Salt

1 Tsp Cinnamon

1 Tsp Allspice

2 Tsp Baking Powder

½ Cup Coconut Flakes 

Pecans, chopped (optional)

INSTRUCTIONS

Preheat oven to 350F

Buttered, deep pie pan

In a large, clean, bowl whip or whisk the egg whites until light and fluffy, soft peaks, and set aside. In another large bowl combine milk, egg yolks, maple syrup, vanilla, and butter until blended. Add the sweet potato mash/puree and blend again until smooth and silky. Add the remaining dry ingredients, cornstarch, salt, cinnamon, allspice baking powder and the coconut flakes and mix well. Using a rubber spatula gently fold in the egg whites until well combined then pour into the buttered pie pan. Sprinkle the top with the pecans if using.

Bake for about 45 minutes then keep close watch. If the top begins to brown too much cover loosely with foil, bake for 15-20 minutes more. The edges will be crispy brown and the center will no longer be liquid. The middle should have a slight custardy wobble. Remove the pie from the oven and allow it to cool slightly, the center will continue to firm up. Serve while still warm or room temperature. The pie can be kept refrigerated and it will still be custard like in the middle but will lose some of its puff.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Rice and Apple Stuffing

Naturally Gluten-Free Meals

Wild Rice, Sausage, and Apple Stuffing

Serves 8-12 people

INGREDIENTS

1 Cup Celery, finely diced

1 Cup Onion, finely diced

4 Tbls Butter

1 Lb Breakfast Sausage

2 Cups Apple, peeled, chopped

1 Cup Water

½ Cup Parsley, finely chopped

1 ½ Tbls fresh thyme, chopped

1 ½ Tbls Fresh Sage, chopped

Pink Sea Salt & White Pepper, to taste

¼ Tsp red pepper flake

4 Cups Chicken Broth or Stock

1 Cup Brown Rice

1 Cup Wild Rice

INSTRUCTIONS

Preheat the oven to 375°F

In a large pot, over medium-high heat, cook the celery and onion in the butter for about 5 minutes.  Add the sausage, breaking it up, and cook until the sausage is no longer pink, about another 5 minutes. When the sausage is done, remove the skillet from the heat and add ½ cup of the parsley and all the remaining ingredients except for the broth and rice. Mix everything well.

In a large baking dish combine the chicken stock, brown rice, and wild rice and spread out evenly on the bottom of the dish. Carefully add the sausage mixture to the baking dish, mix everything gently and cover the dish with foil, sealing it up tightly.  Carefully transfer the covered pan to the oven and bake 1 hour or until the rice is tender. When ready to serve garnish with the remaining chopped parsley and enjoy.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida