Each year, I make my family a flavorful, juicy Thanksgiving turkey. The very first time I ever cooked a turkey, I decided to make my own delicious glaze—a Rosemary, Molasses and Apple Cider Brine, you could call it. I’ve done the same thing each year afterwards, because it was so good. Finally, I am able to share this delicious Rosemary, Molasses and Apple Cider Turkey Recipe with Gluten-Free Turkey Gravy with you! And it’s totally gluten-free!

 

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I’ve found that many glazes (and gravies) use flour in them. It’s hard to have a healthy Gluten-Free Thanksgiving when everything seems to have flour in it. This recipe, however, is totally gluten-free and delicious! I’ll even share how to make some sweet and salty gluten-free gravy with the juices.

 

Be sure to check out our Gluten-Free Thanksgiving post for over 200 delicious GLUTEN FREE Thanksgiving recipes, all organized by category!

 

How much of ingredients, and cook and thaw time, all depend on the size turkey you purchase, so follow your package instructions and judge how much of each ingredient you use by how big of a roast you have. I give some tips in the recipe, too.

 

 

Rosemary, Molasses and Apple Cider Turkey Recipe with Gluten-Free Turkey Gravy | Gluten Free Thanksgiving

 

Serve this easy turkey recipe with our Gluten-Free Turkey Apple Stuffing!

 

Ingredients

Turkey

1 whole turkey, thawed (size will determine amount of toppings and cook time)

1 1/2 cups apple cider

1/4 cup molasses

3 sprigs fresh rosemary (a 0.5-oz package works)

1/4-1/2 cup olive oil

Salt and pepper

1/2-1 stick (1/4-1/2 cup) salted butter

1 green apple, cut in thirds

 

Gravy

• 1 heaping tablespoon cornstarch
• 1/2 cup water
• Salt and pepper

 

 

Directions

Thaw and prep the turkey according to the package instructions.

Preheat the oven to 325°F.

In a cup or bowl, combine the apple cider, molasses and a pinch of rosemary leaves from the stem. Set aside.

 

 

Place the turkey in your roasting pan, according to package instructions. Massage the olive oil, salt and pepper onto the outside of the turkey. If you are cooking a smaller turkey, use the smaller amount of oil, and more oil for a larger turkey (the same goes for all other ingredients with ranges in measurements—we had a small turkey, since I made this just for us, so we only used half the regular amounts).

 

 

Using a sharp knife, cut slits in the turkey skin in several areas around the turkey. Massage butter around the turkey skin and stick clumps of butter into these slits between the skin and the meat. Your Thanksgiving turkey may look a little silly and imperfect with the slits, but I assure you it’s a great way to get a moist turkey with flavor throughout!

 

 

Gradually pour your molasses and cider mixture over the turkey, ensuring everything is covered and liquid gets into some of those slits you made. Make sure the entire turkey is covered, coming back to different areas a few times after it has soaked in a bit. You will end up with some liquid in the bottom of the pan.

 


 

Add the additional sprigs of rosemary around the pan, in the liquid and on the turkey. Add two of the apple pieces to the liquid in the pan and one to the cavity of the turkey (if you are not cooking with the stuffing).

 

 

Place the turkey in the oven and cook 1 3/4 hours to 2 hours, uncovered. About half-way through, use a turkey baster to pull some of the extra liquid from the bottom of the pan and baste turkey.

Once the turkey has cooked about 3/4 of the full time, or once the turkey has started to get a good brown color, cover the turkey with aluminum foil and continue cooking another 1/2-1 1/2 hours or until the thickest part of the turkey thigh reaches 165-170°F (we shoot for a little more well-done to be safe, but do not over-cook or you will end up with a dry turkey). Check the turkey occasionally to see how much longer your turkey needs.

 

 

Once the turkey has finished cooking, remove from the oven and let rest about 15 minutes before serving.

 

If you want to make gravy with the juices, it’s simple! This gravy will taste sweet and salty.

To make the gluten-free turkey gravy, remove as much of the juices from the bottom of the pan as you wish (sift out the large chunks if needed) and put it in a saucepan. Mix the cornstarch and water together in a cup. Heat the sauces, add salt and pepper, then gradually mix in one spoonful of the cornstarch and water mixture at a time. Add the cornstarch mixture slowly, stirring in immediately as you add it, to avoid clumps and over-thickening. Add as much as you need until you reach your desired consistency. Keep in mind that this mixture will thicken more as the gravy sits. Simmer the gravy for a few more minutes, stirring often. Let sit before serving.

 

 

Check out the fun Thanksgiving activity we do as a family each year!

 

 

Yield: varies

Rosemary, Molasses and Apple Cider Turkey

Prep Time: 15 minutes

Cook Time: 3 hours 2 seconds

Total Time: 3 hours 15 minutes 2 seconds

Everyone will enjoy this Thanksgiving turkey with its savory-sweet flavor, golden brown outside and tender, juicy meat.

Print

Ingredients

Turkey

• 1 whole turkey, thawed (size will determine amount of toppings and cook time)
• 1 1/2 cups apple cider
• 1/4 cup molasses
• 3 sprigs fresh rosemary (a 0.5-oz package works)
• 1/4-1/2 cup olive oil
• Salt and pepper
• 1/2-1 stick (1/4-1/2 cup) salted butter
• 1 green apple, cut in thirds

Gravy

• 1 heaping tablespoon cornstarch
• 1/2 cup water
• Salt and pepper

Instructions

1. Thaw and prep the turkey according to the package instructions.
2. Preheat the oven to 325°F.
3. In a cup or bowl, combine the apple cider, molasses and a pinch of rosemary leaves from the stem. Set aside.
4. Place the turkey in your roasting pan, according to package instructions.
5. Massage the olive oil, salt and pepper onto the outside of the turkey. If you are cooking a smaller turkey, use the smaller amount of oil, and more oil for a larger turkey. This will really depend on the size of your turkey, but you want to make sure you cover the entire turkey.
6. Using a sharp knife, cut slits in the turkey skin in several areas around the turkey. Massage butter around the turkey skin and stick clumps of butter into these slits between the skin and the meat. It may not look super pretty, but it will ensure a moist turkey! Use smaller amounts for smaller turkeys and larger amounts for larger turkeys.
7. Slowly pour your molasses and cider mixture over your turkey, making sure everything is covered and liquid gets into some of those slits you made. For smaller turkeys, only use half of the mixture. Make sure the entire turkey is covered, coming back to different areas a few times after it has soaked in a bit. You will end up with some liquid in the bottom of the pan.
8. Add the additional sprigs of rosemary around the pan, in the liquid and on the turkey. Add two of the apple pieces to the liquid in the pan and one to the cavity of the turkey (if you are not cooking with the stuffing).
9. Place the turkey in the oven and cook 1 3/4 hours to 2 hours, uncovered. About half-way through, use a turkey baster to pull some of the extra liquid from the bottom of the pan and baste turkey.
10. Once the turkey has cooked about 3/4 of the full time, or once the turkey has started to get a good brown color, cover the turkey with aluminum foil and continue cooking another 1/2-1 1/2 hours or until the turkey reaches 170°F. Check the turkey occasionally to see how much longer your turkey needs.
11. Once the turkey has finished cooking, remove from the oven and let rest about 15 minutes before serving.
12. To make the gravy, remove as much of the juices from the bottom of the pan as you wish (sift out the large chunks if needed) and put it in a saucepan. Mix the cornstarch and water together in a cup. Heat the sauces, add salt and pepper, then gradually mix in one spoonful of the cornstarch and water mixture at a time. Add the cornstarch mixture slowly, stirring in immediately as you add it, to avoid clumps and over-thickening. Add as much as you need until you reach your desired consistency. Keep in mind that this mixture will thicken more as the gravy sits. Simmer the gravy for a few more minutes, stirring often. Let sit before serving.

Notes

If your gravy becomes too thick, add more liquid. If you refrigerate your gravy and cannot get the consistency back to what it was, add some warm/hot water or chicken broth until your desired consistency is reached.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Musselman's 100% Fresh Pressed Apple Cider
• 
  Brer Rabbit Full Flavor All Natural Unsulphured Molasses
• 
  Granite Ware Covered Oval Roaster

 

 

Use a good carving set for cutting and serving!

 

We love a good, moist turkey with a delightfully-browned outside. Make it look pretty on your large serving plate by adding apple stuffing, cranberry sauce and apples around it before carving it! Add the cranberry sauce to a cute little condiment dish!

 

Read also: Turkey-Shaped Turkey Sandwich Lunch Idea and Warm Lingonberry Spiced Cider
 

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