A gorgeously roasted Beer & Brown Sugar brined turkey seen from overhead - on a platter with pomegranates and oranges.

Beer & Brown Sugar Brined Turkey- Low FODMAP

The combo of dark beer, brown sugar and all the classic holiday bird spices make for a fantastic bird. Using FODY Lemon & Herb Spice Blend provides the right flavor balance for this dish with the help of additional bay leaf, salt and pepper.

Low FODMAP Serving Size Info: this will depend on the size off the bird; we suggest 1/4 pound (115 g) of turkey per person

Course: Dinner
Cuisine: American
Prep Time: 20 minutes
Cook Time: 3 hours
Brining & Drying Time: 1 day 1 minute
Total Time: 3 hours 20 minutes
Makes: 24 servings
Author: Dédé Wilson


  • 2 oven bags
  • Large stockpot or bucket that fits in the fridge
  • 16 cups (3.8 L) water, divided
  • 1 cup (213 g) firmly packed light brown sugar
  • 2/3 cup (111 g) plus 2 teaspoons kosher salt
  • 4, 12- ounce bottles dark beer, gluten-free if following a gluten-free diet
  • 1 cup (72 g) chopped leeks, green parts only
  • 1/4 cup (25 g) FODY Lemon & Herb Spice Blend
  • 3 bay leaves
  • 1, 13 to 15 pound (5.9 kg to 6.8 kg) turkey, preferably organic, giblets and neck removed, patted dry, at room temperature (see Tips)
  • Butcher’s twine
  • 12 tablespoons (1 1/2 sticks; 169.5 g) unsalted butter
  • 1/2 teaspoon freshly ground black pepper


  1. Place one oven bag inside the other and place both in the pot or bucket with the open ends folded over the outside of the upper rim; set aside.
  2. Stir together 4 cups (960 ml) of the water in a medium-sized saucepan with sugar and 2/3 cup (111 g) salt. Heat over medium heat, stirring once or twice, for a couple of minutes or until sugar and salt dissolve. Cool.
  3. Pour water mixture into oven bags, then add 10 cups (2.4 L) reserved water, beer, leek greens, FODY seasoning and bay leaves. Lower turkey into brine. Seal inner bag, as close to turkey as possible, by tying the bag into a knot, then securely tie outer bag as well. Place in fridge for about 6 hours. Turn turkey over - this is when you will be very happy you have everything sealed in a bag! - and marinate for another 6 hours. (Timing is approximate. Longer is best, but work it with your schedule).
  4. After about 12 hours (give or take), untie bags; discard brine and clean turkey off of any bay leaves or anything sticking to it. Place turkey in a pan and leave in refrigerator uncovered for another 12 hours (again, approximately). This will help the skin crisp during roasting.
  5. Position rack in lower third of oven. Preheat oven to 350°F/180°C.
  6. Place bird in rack set in roasting pan. Tie legs together with twine.
  7. Stir together softened butter with reserved 2 teaspoons salt and pepper. Rub all over the outside of the turkey. Tuck wings in alongside the turkey. Pour remaining 2 cups (480 ml) of water in the bottom of the pan.
  8. Place turkey in oven and roast for 30 minutes. Rotate turkey 180° and roast for another 30 minutes. Baste turkey with pan juices and rotate every 30 minutes until an instant-read thermometer inserted in the thickest part of the thigh (not touching the bone) reads 165° F/74°C. If at any time the bird gets too brown, simply cover loosely with aluminum foil. Total roasting time will be 2 1/2 to 3 hours.
  9. Remove turkey from oven and drain any juices from the main cavity into pan. Let turkey rest on cutting board for at least 20 minutes to allow juices to redistribute before carving, covered very loosely with aluminum foil. Meanwhile, use pan drippings to add to your Do-Ahead Gravy, or to make your gravy from scratch. Carve and serve!