This is our favourite holiday roast turkey recipe. It is THE recipe we make at Christmas, Thanksgiving, and Easter. A whole oven roasted turkey is one of the best crowd pleasing holiday main course dishes.
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Jump to:
- The Quick Lowdown:
- Why We Like This Recipe
- Ingredients
- The Ingredient Low Down
- Ingredient Tip
- Instructions to Make The Holiday Roast Turkey Recipe
- Pre-Cooking Temp Tip
- Low Food Waste Tips
- Substitutions, Variations, & Adaptations
- Equipment
- Storage and Reheating Instructions
- Ways to Use Leftover Turkey Meat
- Best Juicy Roast Turkey Tip
- FAQ
- What To Pair With
- Other Recipes You May Enjoy
- 📖 Recipe
- Food Safety
- Allergy Resources
- 💬 Comments
The Quick Lowdown:
Flavour/Taste: A juicy full of flavour holiday roast turkey recipe that your guests will love!
Speed: With our easy method the prep is quick. The cooking time will depend on the size of the turkey.
Difficulty: Beginner. Making a whole turkey for a holiday dinner doesn't have to be complicated.
Return for effort: Big! The effort in this recipe is actually pretty low but you can play it up. We won't tell.
Why We Like This Recipe
Eons ago Rob and I decided we would do a full turkey for a holiday dinner with guests. It was the first time either of us had made a whole turkey. We never realised how easy it was to make it. Ever since that year we have always made a whole turkey for our holiday dinners.
My favourite part is the leftovers and being able to make soup stock the next day. Rob's favourite part is how everyone thinks he spent hours in the kitchen toiling over the main course. This recipe is so easy our older teens have been tasked with making the last time we had a holiday roast turkey.
This holiday roast turkey recipe is less of an exact science and more of a method. It is just a full turkey that was free from our allergens- no dressing, nothing added to the turkey, just a 13 pound bird. We don't bother brining our bird to get the most juicy perfect roast turkey, this recipe is sensational. It works and the drippings in the pan will yield the most amazing homemade gravy.
Ingredients
The Roast
- Whole Turkey, with or without giblets
- Dairy-Free Butter Stick
- Sea Salt
- Ground Pepper
- Fresh Rosemary Sprigs
- Fresh Sage Leaves
- Clementine Oranges
Roasting Pan
- Celery
- Carrots
- Garlic Cloves
- Yellow Onions
- Fresh Ginger Root
- Water
See recipe card for quantities.
The Ingredient Low Down
Whole Turkey, with or without giblets
This is the tough part of cooking a turkey - deciding what you want to buy. Stay away from the boxed turkeys with added filler that contain dairy, soy, or wheat, and gluten. We have bought birds from the butcher for over $70 for around a 15 pound turkey. There have also been utility birds that have graced our table and run us about $25 for 13 pounds.
Supermarket Utility Turkeys
What you decide to use will be up to a few things your budget and your allergies. The budget part is pretty self explanatory. If you are able to find a utility turkey and it is what you can afford and is safe for your allergies - awesome! Utility birds can be missing a leg, wing, or have skin tears, feel the bird through the plastic wrap to see if it has all its parts.
Butcher Bought
Where buying from a butcher can be good is if you have severe allergies. You may need to find a turkey that is fed a specific diet then you need to know which farm and producer it is from to check with them. This is something you need to work out with your doctor, allergist and medical team. It is not usually an issue for most with allergies but there are always some who may need it.
The other thing you have to be aware of when buying a turkey is that there can be flavours and additives added to the meat. There is voluntary labelling for meat. Sometimes there are brands that add butter to their turkeys. It should be on the package, however you may want to check with the producers of the products to see if any of your allergens are in the meat.
The labelling laws for meat products in the USA follow a few different agencies and it can be difficult to sort through for more information check out this USDA article on food allergens and meat declaration.
Turkey Tip
The quality of your turkey can affect the length of time your turkey needs to cook. A leaner bird that is free range and bought from a butcher may not need as long to cook and may require a bit more dairy free butter under its skin so it isn't dry. An economical turkey that is bought from a supermarket chain may need a bit longer to cook for this holiday roast turkey recipe.
Dairy-Free Butter Stick
There aren't a ton of options here for non-dairy butter sticks. Not all manufacturers produce salt and unsalted varieties. You can vary the salt you use on the turkey to suit the amount of salt in your butter by reducing it, as needed.
One available on Amazon is the Violife Non-Dairy Butter Block in Salted. We also like the MeltOrganics Buttery Sticks.
Butter Replacement Tip
We like to use sticks for this but you can absolutely swap the stick out for your favourite tub of butter. Not everyone has the luxury of having a safe alternative in both a tub and a stick, use what is safe for you. It will work.
Do not just pick up margarine and assume it is safe. Many margarine brands have milk solids in them so do check the ingredients carefully.
Rosemary, Sage, Salt, & Ground Pepper
The rosemary and sage are best in this recipe when they are fresh. The herbs have a lot of highly flavoured oil into their leaves and it will help to bring a savoury deliciousness to the meat. The gravy is also flavoured by the herbs and the use of fresh herbs can really shine when used here.
Use your favourite salt. For us it is sea salt, you can use table, himalayan, or kosher. It all comes down to what you have on hand and what is safe for you. No need to buy a different salt or to stress you out finding a specific one.
Spice Tip
Check your spices, even salt and pepper for cross contact. We have an indoor spice garden we use year round to cut costs and to have fresh herbs at Thanksgiving and Christmas. Some spice can be bottled on shared lines so check with the manufacturer for cross contact concerns and the ingredient labels.
One brand that is often talked about by allergy families is McCormick spices. They have an allergy policy that is suitable for some people with food allergies.
Clementine Oranges
The small christmas oranges are usually what we use. Some call them satsumas, tangerines, and easy peelers. Here, in western Canada, the stores refer to them as mandarin oranges, though that name may not be culturally sensitive.
Orange Tip
Try not to use navel oranges or really large oranges, if you can. They will be large and not allow for good air circulation in the turkey's body cavity. This can increase the cooking time and risk of food borne illness, just like packing stuffing inside the bird, can.
Celery & Carrots
Fresh celery and Carrots should be well washed and free from any rot or mould. You do not need to peel the carrots, if you want to save time. Just roughly chop or break them in the 1-2 inch sized bits for the pan. They are for flavour not beauty.
Garlic, Onions, & Ginger
Use fresh garlic, onions and ginger, if you can. They will give your gravy so much more flavour depth. We do not recommend using dried or powdered spice versions of these ingredients.
Ginger Tip
Wash the outside of the ginger really well; you do not have to peel it if it is super clean. If you do peel it, use a spoon to help get the skin off. It will leave more of the root for you to cook with.
Ingredient Tip
Save the clean ends, peels, and herb stems of the vegetables and herbs used in this holiday roast turkey recipe in an airtight container in the fridge. Use them the next day in the soup stock with the bones from the turkey. You can use the cooked vegetables from the bottom of the roasting pan, if you like as well. They have loads of roasted flavour from the roast drippings.
Instructions to Make The Holiday Roast Turkey Recipe
Step 1
Preheat the oven to 350°F.
Convection Tip
You can use the bake or roast function on your oven. If you have a convection oven it may adjust the temperature itself to be 25 degrees fahrenheit lower If you are using a convection function and it doesn't adjust, simply lower it to 325°F.
Step 2
In a large roasting pan, place the 1-2 inch long pieces of carrots and celery, the quartered garlic, large diced onions, fresh ginger, the giblets and turkey neck, if you have them, in the base of the pan. Set the pan aside.
Gravy Tip
This helps to raise the turkey off the base of the pan if you dont have a roasting rack. It will help yield you a phenomenal turkey gravy.
Step 3
Start the roast with a thawed whole turkey. Pat the skin dry with a disposable paper towel. Get into all the nooks and crannies and get them dry.
Golden Skin Tip
This will help to give you a nice and golden brown skin on the oven roasted turkey.
Step 4
With your hand, slip it between the meat and the skin over the breast side, not the back of the turkey. This is done to separate the skin and be able to put the dairy-free butter underneath it.
Skin Tip
It is usually easier to slip your hand under the skin at the neck or the bottom end of the body cavity on the breast.
Step 5
Take ¼ cup of the dairy-free butter and rub it all over the top side of the skin and on the back skin of the turkey. Make sure to get under the wings and between the thighs and body. Slather the butter over the thighs and wings as well.
Extra Tip
If any dairy-free butter is leftover from rubbing it on the skin, use it under the skin with the rest of the dairy-free butter in the next step.
Step 6
Take the rest of the dairy-free butter and put quarter sized lumps of it and place it under the skin on top of the meat. Get up in the shoulders, on the breast, on the thighs, the lower half the breast until the second half of the butter is used up. Pull the skin back down to cover the meat.
Skin Tip
You can pat the dairy-free butter down between the skin and meat, if you like but you don't need to. It will melt into the meat and skin as it cooks.
Step 7
Sprinkle the salt and pepper over the skin evenly over the front and back of the bird.
Step 8
Place the turkey on top of the bed of vegetables in the roasting pan.
Roasting Rack
You can also use a roasting rack if you like, to keep the turkey off the base of the roasting pan and make it easier to remove the turkey from the pan. If you do, fill the pan with the vegetables and use the water to help keep the drippings from burning on the pan. They are what imbues the flavour into the gravy made with the drippings.
Step 9
Sprinkle the sage and rosemary over the skin of the bird, reserve one large sprig of rosemary and a 1.5-2 tablespoons of torn sage.
Herb Tip
To make it easier you can mix the non-dairy butter with the herbs to form an herb butter and put that in between the skin and sup it on top of the skin.
Step 10
Inside the main body cavity of the turkey, put the 4 halves of the oranges with the cut side out. Add the reserved rosemary and sage from the above step and put it in the cavity as well. Tie the turkey legs together with a piece of kitchen twine.
Food Safety Tip
This recipe and cooking times are not intended for turkeys that have been stuffed with stuffing. We do not recommend stuffing a turkey with anything other than the 2 small oranges cut in half. Do not use larger oranges as they will take longer to cook.
Step 11
Add the water to the roasting pan. Only add enough at this time to cover the bottom of the roasting pan but not have the bird sitting in the water. If you need to add a couple more carrots, onions, garlic, celery, and garlic, to lift the turkey above the water. Any extra water you have not used, keep it and add it as needed when the turkey cooks, especially when cooking in the last half hour.
Starchy Drippings
You can add a high starch potato cut in sections or well cleaned potato skins that have been peeled from the potatoes. Not too many, just one potato worth or the gravy will end up cloudy. The starch from the potato will help to thicken the gravy.
Step 12
Cover the roasting pan with its lid or aluminium foil so the whole pan and bird is covered.
Covering Tip
If the lid is not able to close, use foil to go around the outside to help cover the gaps.
Step 13
Place the turkey in the oven and let it cook for around 15-20 mins per pound of turkey. If you like perfectly golden turkey skin, cook the bird uncovered roasting for the last 20-30 mins to crisp up the skin. Check the poultry halfway through cooking to see if your times need adjusting.
Basting
We do not baste the turkeys we make often, or at all. Leaving the lid on will help yield a delicious and juicy roast turkey. You can of course baste it every half hour with a turkey baster, if you prefer.
Step 14
Check the turkey is done by taking the temperature in the thigh of the turkey with a meat thermometer. It should be a minimum of 165°F once both the thighs are the right temp to check other parts of the bird like the breast and other spots to make sure they are the right temperature.
Step 15
Remove the roasting pan from the oven. Take the turkey from the roasting pan and place it on a clean plate or cutting board. Cover it with foil and let rest for 15-20 minutes before carving. Save the drippings in the roasting pan to make turkey gravy with.
Pre-Cooking Temp Tip
Always use a fully thawed turkey. Do not roast a frozen or partially frozen turkey. For best results bring your turkey out of the fridge and let it come up to room temperature as you dress it and before putting it in the oven.
Low Food Waste Tips
To get the most out of the beautiful holiday roast turkey recipe you can always make broth out of the bones. To do this you will need a giant stock pot, the carcass that has had all the really good meat for leftovers taken off it, and a few hours. We like to add the roasted vegetables from the bottom of the roasting pan we made with the chicken and any clean and blemish free kitchen scraps we saved.
All the bits and bones are popped in the stock pot, it is filled with water and brought to a boil. Left to simmer at a bit of a rough pace for 4-6 hours. We top up the stock pot with more water as needed. Then when we are done boiling the bones we strain the broth from the veg, meat and bones to get the most amazing broth. It is like liquid gold in colour and amazingly flavourful.
To amp up the turkey flavour you can roast the bones in the oven first. Breaking the bones before boiling them will give you a collagen rich stock for soups and more. Our budget friendly chicken stock can easily be made with turkey bones.
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Substitutions, Variations, & Adaptations
- Brine the Turkey - You can brine the turkey the day before and still cook it with this method. Adjust the times as a brined turkey can cook quicker than an unbrined one.
- Chicken - You can swap a turkey out for a chicken. The cooking times will be a lot less with a chicken so bear that in mind and use only one or two halves of a clementine in the chicken.
- Switch up the Herbs - use fresh bay leaves, thyme, oregano, or a bundle of fresh poultry herbs instead of rosemary and sage.
- Stock in the Pan - You can replace the water with gluten and top 9 free turkey or chicken stock.
See this chicken version of this recipe on my website!
Equipment
Roasting Pan
A Roasting Pan with rack is what we are cooking our turkey in. You will need one big enough for the bird but small enough it fits in the oven. We did have that issue one year! I forgot to measure the turkey would fit. We had to cram it in and crowd the dish. Long story. If you don't cook a lot of roasts like we do start with one of those aluminium roasting pans and use foil as the lid. This also works well if you don't have the storage for a roasting pan.
Roasting Pan Lid
Most sets come with a lid of a roasting rack, we chose the one with the lid as we prop the turkey on vegetables in the pan. A Roasting Pan with lid will help to shield the turkey from over browning.
If you don't have one with a lid use foil instead. Tent it over the oven roast turkey. Try not to have it touching the skin as it will take it off when removed but just above it. Make sure it is folded or overlapped to keep the moisture in the pan area and over the turkey.
Instant Read Meat Thermometer
To make sure the turkey is done. You can use a probe kind or more expensive a scanning Instant Read Meat Thermometer. This is a great video to show you how to use a cooking/meat thermometer.
Aluminum Foil
As a cover, use aluminum foil if you don't have a lid. The second use is to cover the turkey and keep it warm while it rests. This helps to keep the turkey cooking slightly and lock the juices in the meat.
Knife and Cutting Board
For all the vegetables and herbs. You will also need a cutting board to carve the turkey. I would recommend using a carving knife. It is so much easier with a proper carving knife.
Butcher's Twine
To tie the legs together for roasting use butcher's twine. It is a food safe cord that is used in butchering to truss meat.
Storage and Reheating Instructions
Storage
We strip our turkey carcass of all the meat before we store it. It helps us figure out how much meat we have to use in other recipes as leftovers and what the best use of the meat would be.
Fridge
The best way to store turkey meat in the fridge is in an airtight container for up to 3 days. This can be in a plastic or glass container or in a plastic food storage bag. We like to separate the meat for soup from the meat for sandwiches.
Freezer
You can freeze leftover roast turkey meat. When freezing already cooked meat we like to double wrap it or vacuum seal it to help ward off freezer burn. Use freezer safe containers or bags for storing the food in the freezer. Let the meat thaw fully before using, after freezing. Food should not be refrozen more than once after cooking.
Reheating
When it comes to reheating the holiday roast turkey recipe meat, we rarely heat it up. I love cold turkey on sandwiches or heated up just by the gravy on my plate. When Rob does reheat the turkey meat it is in one of two ways on the stovetop. For best food safe practices, only reheat food once and to the proper internal temperature.
Stove Top
The first way to reheat turkey meat is to slice it off the bones, if it wasn't done before storing. In a frying pan over medium high heat place the turkey meat and 1-2 tablespoons of water. Cover with a lid and let it cook for 4-5 minutes or until it reaches an internal temperature of 165°F. Remove the lid and let the water boil off. Add a splash of oil to the pan if you want to crisp up the meat, or skip this if you like it juicy and not-crispy.
The second way to cook the meat is to reheat it in gravy. Put the gravy in a medium sauce pan and to it add the slices of turkey you will be heating up. Over medium heat bring the gravy to a boil and reduce to let it simmer for 5 minutes. Check the temperature on the meat in the gravy. If it is 165°F internally, it is done. Serve with re-heated sweet potato casserole and green bean casserole or on gluten free bread as a hot turkey sandwich.
Ways to Use Leftover Turkey Meat
Soup and Stew
The easiest way to use leftovers with your oven roasted turkey is to make a stock from the bones, then dice up the left over meat and use it as the protein component in a soup. Our favourite day after Thanksgiving soup is turkey quinoa soup or turkey noodle soup using our chicken noodle soup recipe. Mulligatawny is a really popular post holiday planned-over with turkey.
Salads
Another way to use leftovers is in a salad similar to how you would cooked chicken. The curried chicken papaya salad works really well with turkey, as for our dairy free Cobb salad. You could add it to any salad though as a topping, including an allergy friendly Caesar salad.
Sandwiches
Sandwiches are one of our most popular uses for Thanksgiving leftovers in our house. Everyone loves a couple slices of bread with cranberry slathered on them, turkey and stuffing on the sandwich or avocado, lettuce, cranberry and turkey as a club sandwich. Hot turkey sandwiches with reheated turkey meat, dressing, and gravy on gluten free bread and a side of mashed potatoes.
Other Ideas
One of the more alternative uses we have had are a very Canadian take - turkey poutine. Usually just gravy and cheese curds on fries. We used a bit of everything except mashed potatoes on our fries. Leftover mashed potato or stuffing waffles are something we have made. Topped them with turkey, gravy and cranberry sauce. Baked potatoes with the works is another excellent way we have use our meat from this holiday roast turkey recipe up.
So many leftovers to make. We should consider making a second turkey next time!
Best Juicy Roast Turkey Tip
Leave the turkey to rest for 15 minutes before carving it. Remove it from the roasting pan and cover it with aluminium foil while you make the gravy. When you are ready to carve the turkey and place it on the serving platter. For the best tips on how to carve a turkey check out this how-to article by Good Housekeeping with step by step pictures.
FAQ
Usually a whole turkey is cooked between 13-15 minutes a pound at 350°F. This can vary with the oven temperature, the quality of the turkey, if it was brined, and if it is cooked covered.
We cook our holiday roast turkey recipe at 350°F. If you are using a convection function on your oven and it doesn't self adjust to a temperature 25 degrees lower be sure to do that manually. Set it to 325°F for a manual function on a non-adjusting convection setting.
Usually between 1 to 1.5 pounds of Turkey per person. This is according to the Canadian Turkey website that represents the turkey farmers of Canada. The amount of turkey is calculated based on the precooked weight. A 12 pound turkey will feed about 8-12 people. We usually tend to err on the side of more turkey per person and budget 1.5 pounds. If you have a bit too much turkey you have leftover. My mum would say it was always better to have too much food at a gathering than not enough. No one ever left her house hungry.
What To Pair With
What don't you serve with a Thanksgiving turkey? Is probably a better question.
There are the standard sides like green bean casserole, sweet potato casserole, and brussels sprouts. It wouldn't be a family gathering with a holiday roast turkey recipe like this one if we didn't serve mashed potatoes, gravy, and roasted carrots with ours.
A salad, cranberry sauce, and a plate full of pickles and olive were tradition in my family growing up.
For more ideas and amazing allergy friendly Thanksgiving dishes check out these two recipe collections we have made:
Allergy Friendly Thanksgiving Side Dishes, Sauces, Soups and Salads
Easy Allergy Friendly Thanksgiving Recipes
Sides We Love With Roasted Turkey
📖 Recipe
Equipment
- Roasting Pan with Lid
- Aluminum Foil
- Instant Read Meat Thermometer
- Knife and Cutting Board
- Butcher's Twine
Ingredients
The Roast
- 12 Pound Whole Turkey with or without giblets
- ½ Cup Dairy Free Butter Stick divided
- 2 teaspoon Sea Salt
- 1 teaspoon Ground Pepper
- 3-4 Rosemary Sprigs fresh, cut in ½-1 inch pieces
- ¼ Cup Sage Leaves fresh, torn in pieces
- 2 Clementine Oranges peel and cut in half
Roasting Pan
- 3 Ribs Celery Ribs cut in 1-2 inch chunks
- 3 Carrots cut in 1-2 inch chunks
- 3-4 Cloves Garlic peeled and cut in half
- 2 Yellow Onions cut in six
- 1 inch Ginger fresh root
- 2 Cups Water
Instructions
- Preheat the oven to 350°F.
- In a large roasting pan, place the 1-2 inch long pieces of carrots and celery, the quartered garlic, large diced onions, fresh ginger, the giblets and turkey neck, if you have them, in the base of the pan. Set the pan aside.3 Ribs Celery Ribs, 3 Carrots, 3-4 Cloves Garlic , 2 Yellow Onions, 1 inch Ginger
- Start the roast with a thawed whole turkey. Pat the skin dry with a disposable paper towel. Get into all the nooks and crannies and get them dry.12 Pound Whole Turkey
- With your hand, slip it between the meat and the skin over the breast side, not the back of the turkey. This is done to separate the skin and be able to put the dairy-free butter underneath it.
- Take ¼ cup of the dairy-free butter and rub it all over the top side of the skin and on the back skin of the turkey. Make sure to get under the wings and between the thighs and body. Slather the butter over the thighs and wings as well.½ Cup Dairy Free Butter Stick
- Take the rest of the dairy-free butter and put quarter sized lumps of it and place it under the skin on top of the meat. Get up in the shoulders, on the breast, on the thighs, the lower half the breast until the second half of the butter is used up.½ Cup Dairy Free Butter Stick
- Sprinkle the salt and pepper over the skin evenly over the front and back of the bird.2 tsp Sea Salt, 1 tsp Ground Pepper
- Place the turkey on top of the bed of vegetables in the roasting pan. Sprinkle the sage and rosemary over the skin of the bird, reserve one large sprig of rosemary and a 1.5-2 tablespoons of torn sage.3-4 Rosemary Sprigs, ¼ Cup Sage Leaves
- Inside the main body cavity of the turkey, put the 4 halves of the oranges with the cut side out. Add the reserved rosemary and sage from the above step and put it in the cavity as well. Tie the turkey legs together with a piece of kitchen twine.2 Clementine Oranges
- Add the water to the roasting pan. Only add enough at this time to cover the bottom of the roasting pan but not have the bird sitting in the water. If you need to add a couple more carrots, onions, garlic, celery, and garlic, to lift the turkey above the water. Any extra water you have not used, keep it and add it as needed when the turkey cooks, especially when cooking in the last half hour.2 Cups Water
- Cover the roasting pan with its lid or aluminium foil so the whole pan and bird is covered. If the lid is not able to close, use foil to go around the outside to help cover the gaps.
- Place the turkey in the oven and let it cook for around 15-20 mins per pound of turkey. If you like perfectly golden turkey skin, cook the bird uncovered roasting for the last 20-30 mins to crisp up the skin. Check the poultry halfway through cooking to see if your times need adjusting.
- Check the turkey is done by taking the temperature in the thigh of the turkey with a meat thermometer. It should be a minimum of 165°F once both the thighs are the right temp to check other parts of the bird like the breast and other spots to make sure they are the right temperature.
- Remove the roasting pan from the oven. Take the turkey from the roasting pan and place it on a clean plate or cutting board. Cover it with foil and let rest for 15-20 minutes before carving. Save the drippings in the roasting pan to make turkey gravy with.
Video
Notes
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
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Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Allergy Resources
If you are struggling with allergies or which foods are safe for you we encourage you to contact your medical team to help determine what is best for you.
For additional resources please check out the following allergy education and advocacy pages:
In the United States:
- Food Allergy & Anaphylaxis Connection Team (FAACT) - Home Page
- Food Allergy Research & Education (FARE) - Home Page
- U.S Food & Drug Administration (FDA) - Food Allergies - Home Page
- Recalls, Reporting and Alerts on Food - in The United States of America
- Food Safety and Inspection Service, USDA - Recalls
- US Food & Drug Administration, FDA - Recalls
- Celiac Disease Foundation - Home Page
- National Celiac Association (NCA) - Home Page
- Beyond Celiac - Home Page
- Celiac.com - Home Page
In Canada
- Food Allergy Canada - Home Page
- Celiac Canada - Home Page
- The Government of Canada - Health Site- Food Allergies
- The Government of Canada - Food Allergen Labelling, the List of Ingredients and Allergens on Food Labels, and Allergens and Gluten Sources Labelling
Recalls, Reporting and Alerts on Food - in Canada
Emily says
Waht an easy way to make a holiday turkey. We used it for Christmas and your recipe made it so easy.
Katherine Evans says
So glad we could help take away some of the stress of the holidays. We love that you loved it.
Cheers,
Rob