USE2B - We brined using many quarts of chicken stock and a cup of Kosher salt. Can't remember the exact recipe, but don't remember sugars, and over 12 hours. We used some fresh herbs, but the store was out of the one we wanted. We also used onions, garlic and lemons in the brine ... I think. Have you brined with gf beer before? If a person doesn't like beer, will it taste like beer? I don't like beer. :P
Be curious! Health is wealth, I wanna be stinking rich!
I just use the Alton Brown method. Salt, sugar, water. My husband said next time we will add beer. He is big on marinating with beer. I'm sure that herbs could be added. I am thinking of adding herbs next time.
How long are you brining? We brine anywhere from several hours to overnight. I don't add as much salt/sugar if I am brining overnight though.
I'm going to Whole Foods on Saturday. I will have to check out the pie crust. Is it frozen? in a pie tin? The dressing sounds wonderful too. (I still have to figure out the gravy as I can't have cornstarch either.)
Thanksgiving was a disaster for me, though I ate GF. I have just been diagnosed w/IBS-C and that must have been my problem.
I always brine my turkey. It is super easy to do and always produces a succulent juicy turkey! No need for gravy. At least that is the joke in our family. Last year I brought the super juicy brined turkey and everyone ate it in favor of my mom's dry turkey breast. Aunt Cissy's succulent juicy turkey vs. Grandmas turkey jerky! Needless to say I didn't bring turkey this year.
Whole Foods carries a GF pie crust. I made a pumpkin pie w/GF crust and a sugar substitute (erythritol) and it turned out so good that it got tagged the succulent pumpkin pie!
I made my dressing with the Whole foods brand of Sundried Tomato and Herb bread. It turned out so good that I was told just to make GF Dressing in the future. No need to make both.
I made gravy as suggested w/Corn Starch and it tasted very good. I did not separate the fat out of the gravy and if I am going to eat any in the future I will have to do so, as fat is an IBS trigger along w/too many carbs, dark meat, etc..etc...etc...everything I like.
There are so many GF options though I see no reason why any holiday meal can't be GF. Thank goodness.
Easy gravy, as turkey is cooking, add broth or water to bottom of pan, at end, pour all drippings and the "broth water" in a saucepan, scoop out about 1/2 cup and mix well with 1-2 teaspoons of cornstarch till blended, add back into the saucepan using a wisk. If you want thicker adjust amount of cornstarch. Enjoy!( I made regular gravy and this one and they liked mine better)
People, at least a lot of them, are starting to hear of celiac, intolerance, sensitivity, etc., and I think it's getting easier for many. For GF desserts, I simply do whatever I would have done as a pie and leave off the crust. I don't really like crusts anyway, so that makes it a lot easier. Linda C
Linda C Oklahoma (CST)
"Food is essential to life; Therefore, make it good." --S. Truett Cathy (Chick-Fil-A)
My menu was pretty simple and I only fed a "crowd" of 3 - Turkey, Rice Pilaf, Green beans and Almonds, Sweet potato Casserole and Pumpkin Pie (with almond meal crust). I have tried to make gravy in the past using arrowroot but haven't been satisfied with the results. Maybe I should try using rice flour and see what happens. Personally, I don't need gravy if the meat is moist but it might be nice to have some time. I'm glad you had a great Thanksgiving. It is really more about having a thankful heart in spite of the food, but good food is a nice extra.
I was so happy when I went to Thanksgiving dinner yesterday. When we went to our friends house, almost everything was gluten free, just from me mentioning my needs one time as a side note. The only things I could not eat were the desserts as the pie crusts, cakes & brownies all had gluten....but I don't normally eat dessert anyway so I was happy as a clam :) Not to mention when I told my parents what I needed for dinner Saturday, they had no problems at all :0)
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