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Most of these items are Gluten free (wheat free).

THE MAYFLOWER COMPACT

In the name of God, Amen. We whose names are under-written, the loyal subjects of our dread sovereign Lord, King James, by the grace of God, of Great Britain, France, and Ireland King, Defender of the Faith, etc.

Having undertaken, for the glory of God, and advancement of the Christian faith, and honor of our King and Country, a voyage to plant the first colony in the northern parts of Virginia, do by these presents solemnly and mutually, in the presence of God, and one of another, covenant and combine our selves together into a civil body politic, for our better ordering and preservation and furtherance of the ends aforesaid; and by virtue hereof to enact, constitute, and frame such just and equal laws, ordinances, acts, constitutions and offices, from time to time, as shall be thought most meet and convenient for the general good of the Colony, unto which we promise all due submission and obedience. In witness whereof we have hereunder subscribed our names at Cape Cod, the eleventh of November [New Style, November 21], in the year of the reign of our sovereign lord, King James, of England, France, and Ireland, the eighteenth, and of Scotland the fifty-fourth. Anno Dom. 1620.

...aND SO HERE IS THE BEGINNING OF THE USA. TRY HISTORY AS AN ENCORE CAREER FOR THOSE OVER 55.

There are three ways to safely thaw a turkey, but refrigerator thawing is recommended. Defrost the turkey in its original wrapper on a tray in the refrigerator 24 hours for every 5 pounds. Never thaw a turkey at room temperature.

You may also place the wrapped turkey in the sink and cover it completely with cold water for about 30 minutes per pound. Change the water every 30 minutes to make sure it stays cold. If the wrapping is torn, place the turkey in another plastic bag, close securely, and then place in water.

For thawing in the microwave, check the manufacturer's instructions for the size of turkey that will fit into your oven, the minutes per pound and the power level to use for thawing. Cook immediately after thawing.

Table 1. Thawing Times for a Turkey Turkey Size (lbs.) Refrigerator (Days) Cold Water (Hours)
8-12 1-2 4-6
12-16 2-3 6-8
16-20 3-4 8-10
20-24 4-5 10-12

Preparation
After thawing, get the turkey ready for cooking by following these steps:

Remove original plastic wrapper from thawed or fresh turkey.
Remove the neck and giblets from the body and neck cavities.
Rinsing the turkey is no longer recommended because of the risk of cross-contamination from rinse water being splashed around the sink, on the counter and on prepared foods. (The recommended roasting temperature easily destroys any bacteria on the surface of the turkey.)
If stuffing the turkey, do so just before roasting.
Return legs to tucked position, if untucked.
If using an oven-safe meat thermometer, insert into the deepest part of the thigh.(If using an instant-read thermometer, it will be inserted when it is time to check for doneness. Do not use in the oven.)
Brush with oil to prevent drying of the skin.
WASH HANDS, UTENSILS, SINK AND EVERYTHING THAT HAS BEEN IN CONTACT WITH RAW TURKEY. Sanitize the counter, sinks and any containers or trays that have been used. Use a solution of 1 teaspoon of unscented chlorine bleach in 1 quart of water, and let dry completely.

Stuffing a Turkey
To stuff or not to stuff? This is an important question to ask because cooking a home-stuffed turkey can be somewhat riskier than cooking one not stuffed. If the stuffing is not cooked and handled properly, foodborne illness could occur. However, with careful preparation and the use of a meat thermometer to ensure that safe temperatures are reached, consumers can safely enjoy the traditional stuffing, inside or outside the bird. Follow these safe stuffing tips:

Prepare Stuffing Safely: Mix the stuffing just before it goes into the turkey. Use only cooked ingredients in stuffing such as sautéed vegetables, cooked meats and seafood (oysters), and pasteurized egg products instead of raw eggs. If more convenient, the wet and dry ingredients can be prepared separately ahead of time and chilled. Mix the ingredients just before placing the stuffing inside the turkey or in a casserole.

Stuff the Bird Properly: Stuff both neck and body cavities. The turkey should be stuffed loosely, about three-quarters cup of stuffing per pound of turkey. This will help allow the stuffing to reach the proper 165 °F internal temperature whether the stuffing is in the bird or in a casserole. Use a meat thermometer to be sure of the temperature. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment.

Cook at the Proper Temperature: The stuffed turkey should be placed immediately in a preheated oven set no lower than 325 °F. Cooking overnight in a "slow" oven is not recommended for stuffed or unstuffed turkey, since foodborne bacteria can form under these conditions.

Use a Meat Thermometer: Checking the stuffing temperature with a thermometer is essential. That is because even if the turkey itself has reached the proper internal temperature of 165 °F in the innermost part of the thigh, the stuffing may not have reached the correct temperature of 165 °F in its center. It is important to reach this temperature in all parts of the stuffing to be sure that foodborne bacteria are destroyed.

Pre-stuffed Poultry: Pre-stuffed whole poultry is highly perishable and should be purchased only if it displays the USDA or State mark of inspection on the package, which indicates they have been processed under controlled conditions. DO NOT THAW before cooking. Cook from the frozen state. Follow package directions for proper handling and cooking to ensure a safely cooked product.

Cooking a Turkey
Safety and Preparation Notes for All Methods:

Never brown or partially cook turkey to refrigerate and finish cooking later. It is safe to partially cook or microwave turkey if it is immediately transferred to a hot grill or oven to finish cooking.
It is not necessary to baste a turkey. Pouring juices over a turkey's surface while it roasts will not make the meat juicier. The liquid penetrates only about 1/8 to ¼ of an inch beneath the skin and most of the juice will run off into the pan. Opening the oven door to baste a turkey can cool the oven and possibly lengthen the roasting time.
Roasting Method: The open pan roasting method will consistently create a juicy, tender, golden brown, picture-perfect turkey.

Place thawed or fresh turkey, breast up, on a flat rack in a shallow pan, 2 to 2½ inches deep.
Insert oven-safe meat thermometer into the thickest part of the thigh. Brush or rub skin with oil to prevent drying of the skin and to enhance the golden color.
Place in a preheated 325 °F oven.
When the skin is a light golden color and the turkey is about two-thirds done, shield the breast loosely with a tent of lightweight foil to prevent overcooking of the breast.
Use the roasting schedule in Table 2 as a guideline; start checking for doneness a half-hour before recommended end times.
Turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures
Let turkey stand for 15 to 20 minutes before carving to allow juices to set.
Table 2. Approximate Roasting Times for Turkey
Size of Turkey Unstuffed Timing Stuffed Timing
8-12 lbs.
2¾ - 3 Hours
3 - 3½ Hours

12-14 lbs.
3 - 3¾ Hours
3½ - 4 Hours

14-18 lbs.
3¾ - 4¼ Hours
4 - 4¼ Hours

18-20 lbs.
4¼ - 4½ Hours
4¼ - 4¾ Hours

20-24 lbs. 4½ - 5 Hours 4¾ - 5¼ Hours
(325 °F oven temperature)
Always use a food thermometer to check the internal temperature of both turkey and stuffing.
And please remember the celiac disease person that can NOT have gluten; offer a rice as a substitute for your stuffing.