Our Spatchcocked Low FODMAP Citrus Brined Turkey might just be the quickest to roast, crispiest skinned, juiciest fleshed turkey you have ever made or tasted. Spatchcocking allows a turkey to roast “flat” on the pan, creating an even roasting environment so that your turkey is never dry, and the skin is always crisp.
For the Turkey: Place brining bag in receptacle of choice – bucket, stockpot, etc. Pour in 1 gallon (3.8 L) of water to the bag, then add salt and sugar and stir around a bit to help them begin to dissolve. Stir in the FreeFod Replacers at this time, if using. Add the leek greens, lemons, oranges, thyme, peppercorns, sage and bay leaves and swish around. Add turkey. You want the turkey to be completely submerged in the brine when you close up the bag; add more water if necessary.
For the Gravy: While turkey is roasting, roughly chop the neck, backbone, and giblets. Take the pan drippings from the turkey and pour off all but 1 tablespoon of the fat, reserving the drippings. Heat that fat in a large, heavy saucepan over medium heat until shimmering. Add chopped turkey parts and cook for about 5 minutes, stirring occasionally, until lightly browned. Add leek greens, carrot and celery and continue to cook, stirring occasionally, until vegetables start to soften, about another 5 minutes. Add 1 ½ - quarts (1.4 L) chicken stock, bring to a boil, then adjust heat and simmer for 1 hour. Strain through a fine mesh strainer into a fat separator or large measuring cup and discard the solids. Discard fat.
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.