If you read my post on 6 Ways To Survive the Holidays With Fructose Malabsorption then you’ll know one of the options was to cook a meal yourself to bring along with you if you’re having dinner elsewhere, which is what I’m doing this year.
I didn’t realize how difficult it would be to find a turkey that was free of added ingredients. My husband does the grocery shopping (thank god, I don’t want to look at stupid fructose absorbers buying my favorite foods!), and he finally found a turkey breast that was untainted. Which stinks because I like dark meat the best, but I’ll take what I can get. Plus cooking an entire turkey for just myself would be overkill anyway.
- One 6-8 pound turkey
- 3 tablespoons of butter
- Salt and pepper
- 4 cups of drippings from turkey (supplement with water)
- 1/2 cup of butter
- 1/2 cup of all-purpose flour plus 3 tablespoons
- 1/4 teaspoon of pepper
- 1/2 teaspoon of salt
- Roasting pan
- Oven-proof meat thermometer
- Aluminum foil
- Mesh colander
- Sauce pan
Heat the oven to 325°.
If the turkey is frozen, place it on the roasting pan breast down and put it in the oven for one hour. Take it out and if there is anything stuffed in the cavity the turkey should be thawed enough to pry it free (if the extras were in a plastic bag, make sure it didn’t melt, if it did throw it and the turkey away!).
Put the turkey on the roasting rack breast side up (this is the next step for a frozen turkey or a first step if you have thawed it).
Melt the butter and slather the turkey with it and sprinkle liberally with salt and pepper.
Place the meat thermometer into the thickest part of the breast.
Bake the turkey for another 2-2 1/2 hours, or until the meat thermometer reads 165°, basting with the drippings midway through.
Take the pan out of the oven and make an aluminum foil tent over the turkey and let it sit for a half hour before carving.
Place a mesh colander inside the sauce pan and pour the gravy drippings in.
Let it get to room temperature and then skim the fat off the top.
Add in the water so that there are 4 cups of liquid total (you can use chicken broth too if you can tolerate it).
Melt the butter in a saucepan over medium heat.
Add in the pepper, and then in small batches, add in the flour and whisk constantly.
Slowly pour in the drippings while still whisking. Serve right away or store in the freezer for later use.
Elimination Diet safe: Yes!