Traditional Roasted Turkey, Dressing, and Gravy

The star of the show, the main attraction, the one and only:  Traditional Roasted Turkey. Nothing says Thanksgiving quite like a golden, roasted, turkey stuffed with dressing and perched atop roasted vegetables with a side of turkey gravy!  So without further adieu - here are the recipes.  Bon Appetit!

Traditional Roasted Turkey & Dressing


  • 12-16 lb. free-range turkey
  • 1 turkey oven bag
  • 1 stalk celery, sliced
  • 1 onion, sliced thin
  • 1 tbsp all-purpose gluten-free flour
  • 1 tbsp olive oil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon fresh ground pepper
  • dressing (see below)


Preheat oven to 350 degrees. Set aside a large roasting pan.  Open the oven bag and place 1 tablespoon of flour in bag and shake to coat bag.  Place celery and onion in bottom of bag and set aside.

Place turkey in sink. Remove the giblets and neck from the turkey cavities and reserve for gravy. Rinse the turkey with cold water, both inside and out, pat dry. Stuff both the front cavity and back with stuffing just prior to cooking. Sew up the back cavity to ensure stuffing stays in place.

Smooth olive oil over outside of turkey. Salt & pepper to taste. Place turkey in bag on top of vegetables then secure with provided tie. Place turkey in roasting pan and make sure the bag is entirely in the pan. Tuck any extra ends underneath bird. Cut six slits in top of bag to allow steam to escape.

Place on the bottom rack of oven so  the bag does not touch sides or top. Bake according to directions on oven bag package for your size of bird. Usually about 2-1/2 to 3 hours for a 12-16 lb stuffed turkey, 3 to 3-1/2 hours for a 16-20 lb. stuffed turkey.

When turkey has finished cooking, remove from bag and place on cutting board with a channel that will catch the juices.  Remove dressing to serving bowl and cover to keep warm. Let turkey rest for 15-20 minutes before carving to let juices redistribute through the meat.




  • 1 loaf gluten-free bread, toasted & cubed
  • 1 medium onion, chopped
  • 1 stick butter (or butter-substitute), melted
  • 2 stalks celery, chopped
  • 2-3 teaspoons gluten-free poultry seasoning
  • 1 teaspoon Kosher salt
  • 1/8 teaspoon fresh ground pepper


Prepare cubed bread and place in large bowl.  Add poultry seasoning, salt and pepper and toss to coat.  Set aside.

Place chopped celery in a 4-cup microwave safe measuring cup, cover with water and plastic wrap, and cook for 5 minutes at 70% power. Set aside.

Place onion in a 4-cup microwave safe measuring cup with butter/butter-substitute, cover with plastic wrap, and cook for 3 minutes at 90% power. Make sure you use a large enough measuring cup so that the butter does not boil over. Set aside.

Using a slotted spoon, scoop out celery from water and add to bread cubes. Reserve celery water. Pour onion-butter mixture into cubes and stir well to combine. Pour a small amount of celery water at a time into the dressing mixture until bread is slightly damp. You will use about 1/2 cup in total.

Place bread mixture back in empty bread bag and store in the refrigerator until ready to cook turkey.  There is enough dressing here for a 12 pound turkey.

Notes: Do not stuff a turkey until just prior to cooking.  You can also prepare a few weeks ahead and freeze until day before usage.

Turkey Gravy

Pour turkey drippings that have been caught in the cooking bag into a small to medium saucepan. Strain the drippings to remove any unwanted bones or pieces of fat.
In a measuring cup, mix 1/4 cup gluten-free flour and just enough water to make a thin paste. Add 1/4 cup turkey drippings into this paste to temper (bringing temperature up so that when added to hot liquid it will not form lumps). Once it is smooth and well mixed, whisk into remainder of turkey drippings in saucepan. Keep whisking until mixture starts to thicken. At this point, if the gravy is the consistency you want, just pour it into your gravy boat and serve. If you would like it a bit thinner or creamier, you can add some of the giblet stock (if you cooked them from the turkey), chicken stock, cream or milk.  Makes approximately 2 cups from a 16-20 lb. turkey.

Wine Pairing: White is always a winner to choose for the traditional Thanksgiving dinner. Their fruity, refreshing flavors blend with the meal and enhance its tastiness. Choose a Sauvignon Blanc, Chardonnay, Riesling, Viognier or Gewurztraminer. If you prefer reds, stick with a lighter bodied wine with fruit overtones such as a Pinot Noir, Syrah or perhaps a Zinfandel.  Click here for a full selection of Rieslings or here for Sauvignon Blanc selection.



Christina Russell

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