Here is your guide to a trouble free, gluten free Christmas dinner. With just a few simple changes, you can enjoy the Turkey with all the trimmings without any nasty consequences.
This is one of those occasions where it is much easier to serve a gluten free Christmas dinner to everyone, without your guests being any the wiser. Like you, I hate to be singled out and told certain foods are off limits!
It is much more relaxing to know that everything is safe to eat, and that you can spend the day with your family and friends, rather than alone in the smallest room of the house, feeling rotten.
So if you are the one cooking the lunch this year, follow the recipes and guidelines below and enjoy a happy gluten free Christmas.
No problem there you might think? But stop! There is something to watch out for.
You need to avoid self basting turkeys as they may have been injected with a hydrolyzed vegetable protein which is wheat based.
Another danger to be aware of is any flavoring that may have been added.
If possible, order a fresh turkey, straight from the farm, rather than picking up a frozen bird from the supermarket.
A good rule of thumb is to allow 10-12 oz uncooked meat per person. If you are serving duck this would change to 4-6oz uncooked per person, and for goose allow 8-12oz.
The following times are a good guideline for turkey cooking times in an oven at 190 degrees centigrade. You will find a handy temperature conversion chart on my other site, if your cooker is marked in Fahrenheit or is gas.
|1.5 - 2.5 kg (3 - 5lb)||1.5 to 1.75 hours or 1.75 to 2 hours in foil|
|3-3.5kg (6-7lb)||1.75 - 2 hours or 2 - 2.25 hours in foil|
|4-4.5kg (8-9lb)||2 - 2.5 hours or 2.5 - 2.75 hours in foil|
|5-5.5kg (10-11lb)||2.25-2.75 hours or 2.5-3 hours in foil|
|6-6.5kg (12-13lb)||2.75-3 hours or 3-3.25 hours in foil|
|7-8.5kg (14-17lb)||3.25-3.5 hours or 3.75-4 hours in foil|
The weights in the table above relate to a stuffed turkey.
Once the bird is cooked allow another 15 minutes for it to rest before serving time (out of the oven) while you make the turkey gravy.
For a large turkey it may cook better if you first lay the bird on its side and cook for half the time before turning it over. This way the heat penetrates the legs ensuring they are cooked through.
To keep the turkey moist you need to put plenty of butter on the breast and you may also like to lay bacon rashers on top, remembering to remove them 30 minutes before the end of the cooking time to allow the breast to brown.
You now need some tender vegetables to serve with your roast turkey, gluten free gravy and stuffing.
Peel and cut enough potatoes into chunks for each person to have 3 to 4 pieces each.
Par-boil in salted water for 15 minutes until just tender. Drain and return to the pan. Place the pan back on the heat and shake vigorously for a few moments to roughen up the surface of the potatoes.
Meanwhile, heat some oil or duck fat in a roasting pan in the oven.
Turn the potatoes into the pan and roll in the oil to coat. You can sprinkle a little Rosemary on top if you wish. Return the tin to the oven and roast for 50-60 minutes. You may like to turn the potatoes over half way through roasting, to ensure they end up crispy and not soggy.
A gluten free Christmas dinner can be rather rich. Why not serve baked onions to help lower the blood fat levels.
It is handy to have a double oven if you are cooking these, as they require a lower temperature than the rest of the meal.
As an accompaniment to your gluten free Christmas dinner check out my stuffing recipes.