Between the stuffing, pumpkin pies and bread crumb–topped creamy casseroles, Thanksgiving is probably among the least gluten-free friendly holidays out there. But luckily, with all the great fall produce ready to be whipped up into thanks–inducing comfort food, the wheat-free set won’t be left with just double helpings of gravy-less turkey.
Here are some tricks for navigating and gluten-freeing your Thanksgiving table.
1. Beware of turkey brines.
The bird is the least of your gluten-free worries, so long as you keep things simple and avoid any brines, marinades or glazes that might have wheat in them (like beer or soy). Skip the stuffing and pack the cavity with a whole lemon and herbs. A good layer of compound butter under the skin will make for crispy skin and moist white meat underneath.