Thought this would be helpful since it's time for lots of turkey questions.
The US Department of Agriculture regulates the labeling on meats &
poultry--turkey & ham at this time of year. These regs are independent/separate from
the FDA rules for food.
In the early 1990s, under pressure from both health-conscious & religious
groups, the USDA 'fixed' their labeling to elimation the ALL hidden proteins
(primarily wheat, milk, and MSG) by providing specific definions for the various
ingredients that manfactuarers can use. (The FDA was also under pressure but
failed to act until 2005...)
The regs are online at
http://www.fsis.usda.gov/Help/FAQs_Flavorings/index.asp#1
In reading labels, knowing exactly what an ingredient CAN'T BE is just as
important as knowing what it IS! Once you know the rules, picking a turkey,
ham, hot dogs, or any other product regulated by the USDA is as easy as just
reading the label...(& avoiding cross contamination from deli or meat dept. your
local store, of course.)
This makes shopping much easier since you don't have to run around looking
for specific brands that might not be available in your area. And the $0.39 bird
offered down the street may be just as g.f. as the high priced one farther
down the road.
Given a choice, I prefer the 'minimal processed, nothing added' variety
simply because I like to control the sodium & seasonings.
Also, don't think that you can eat any part of a turkey that's been cooked w/
wheat bread stuffing inside...It's called contamination & it will make you
sick! Lots of us have already tried that (once!) there's no need to find out
for yourself....
FYI- A commonly used "natural flavor" in ground turkey & beef is oil of
rosemary, a natural antioxidant.
The recipes are family recipes that go in our group's NL each
November..Enjoy!
Bev in Milwaukee
Roast Turkey--Unstuffed…
Lieven
Clean turkey and season cavity with salt and pepper. Fill with coarsely
chopped celery tops and onions (sage & other herbs, apple optional.) to add flavor
& moisture to the bird. Rub skin with oil. Bake in oven the time suggested
for unstuffed bird or roast on a covered grill. Remove & discard vegetables
in the cavity before carving. Make dressing on the side.
There are 'exact' recipes that require careful measuring. This is an 'about'
recipe...
Dice 'enough' Cybros (or your favorite) rice bread or rolls into small
cubes. Toast in a 250º degree oven until golden. (This can be done ahead of time;
cool & store in air tight container.) Add diced celery and onions (about twice
as much celery as onion). Season as per your family tradition--black pepper,
sage, and other herbs, fruit, or sausage precooked or raw. (Taste for
seasonings before adding raw sausage or juices from partially cooked bird, see below).
Moisten ingredients with a mixture of melted butter or margarine and chicken
bouillon/broth (~1:4 ratio) or use some of the juices that have cooked out of
the turkey. (More will cook out for gravy.) Bake covered in a shallow
casserole or cake pan for ~ 45 min. or until veggies are tender. Opt…use raisin
bread!
Note--If using juices from the partially cooked bird, put in oven immediately
after mixing.
Gravy-Ahead of time, toast sweet rice flour in a dry pan, stirring constantly
until golden. (Be careful! Hot dry flour is as slippery as oil!) Store in a
jar to use later. On Turkey Day, use to thicken pan dripping for gravy. The
longer it cooks, the thicker it will get-just like wheat flour. Cornstarch
mixed w/ cold water can also be used by it will be clear & glassy in appearance
and may not reheat well.
Maxwell's Kitchen makes a g.f. turkey gravy mix. (at Specialty stores?)
Pacific Foods Turkey Gravy comes in a box for heat & serve convenience.
GF Options for chicken or turkey stock…
Canned-Shelton's, Health Valley, Swanson (Campbell says 'read the label')
Boxed-Kitchen Basics, Pacific Food Free Range Chicken Broth, Imagine (for
vegetarian)
Dry-Herb-Ox
Concentrate in jar-Better than Bouillon
Turkey bouillon is often available this time of year...best to stock up now!
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