Spatchcocked Low FODMAP Citrus Brined Turkey with Giblet Gravy
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.
Ingredients:
Turkey:
- Brining bag large enough to hold your bird
- Water, at cool room temperature
- 1 cup (134 g) Diamond Crystal Kosher Salt
- ½ cup (107 g) firmly packed light brown sugar
- 2 teaspoons FreeFod Garlic Replacer; optional
- 2 teaspoons FreeFod Onion Replacer; optional
- 2 cups (100 g) roughly chopped leeks, green parts only
- 2 lemons, scrubbed and sliced crosswise into thin rounds
- 2 oranges, scrubbed and sliced crosswise into thin rounds
- 2 tablespoons dried thyme, crushed
- 1 tablespoon whole black peppercorns
- 1 tablespoon rubbed, ground sage
- 6 dried bay leaves
- 20- pound (9 kg) turkey, spatchcocked, divided in two and patted dry; reserve backbone
- 1 cup (226 g; 2 sticks) unsalted butter, softened
- Kosher salt
- Freshly ground black pepper
Gravy:
- Reserved fat and drippings from roasted turkey
- Giblets from turkey
- Backbone from turkey
- ½ cup (25 g) roughly chopped leeks, green parts only
- 1 medium carrot, trimmed, scrubbed, roughly chopped
- 1 medium stalk celery, trimmed, roughly chopped
- Kosher salt
- Freshly ground black pepper
- 1 ½ - quarts (1.4 L) Low FODMAP Chicken Stock, or purchased equivalent, preferably low sodium, plus extra as needed
- 3 tablespoons unsalted butter
- ¼ cup (36 g) low FODMAP gluten-free all-purpose flour
Preparation:
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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.
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Seal the bag tightly and refrigerate overnight. For an added layer of security, I actually used duct tape on the sealed edge of the bag. Remove turkey from brine and discard brine and everything in the bag/pot. (See Tips in case you want to save the citrus slices). Pat turkey dry.
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Position racks in upper and lower third of oven. Preheat oven to 400°F (200°C). Have ready two sturdy flat roasting pans or half-sheet pans that will each hold half the spatchcocked turkey.
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Create a butter rub by very lightly seasoning the soft butter with salt, and generously with pepper. See Tips for additional flavoring ideas. Use your hands to generously and thoroughly coat the turkey both top side and bottom side and also sliding your hands under the skin to get seasoned butter in contact with the breasts (especially) and legs and thighs.
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Roast the turkey for 1-hour, rotating pans front to back, and higher rack to lower halfway through, taking the opportunity to baste as well. After that first hour, check the temperature of the turkey and keep roasting until the breast meat registers 150°F (65°C) and the thickest part of the thigh reach 165°F (74°C). The skin should be golden.
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Remove turkey from the oven. Pour off all the pan drippings into a fat separator or large measuring cup. Let the turkey rest for about 15 minutes, then carve and serve with gravy; see below.
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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.
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Melt the butter over low-medium heat in a large saucepan. Whisk in flour and cook, whisking constantly, until flour begins to take on a little color. While whisking, add the reserved stock in a thin, steady stream until it is all incorporated, then whisk in reserved pan drippings. Bring to a simmer and cook for at least 10 minutes, whisking as needed, until the gravy is slightly reduced, thick and silky. Season to taste with salt and pepper and keep warm, offering with carved turkey (and of course mashed potatoes, cranberry sauce, stuffing…).
Notes:
Tips
- A messy but lovely variation is to infuse extra citrus flavor to the butter rub. Reserve some of the lemons and oranges from the brine and chop up the citrus flesh, discarding the peel. Fold this into your softened butter before slathering your turkey, inside and out. Even though the citrus was in contact with the raw turkey, it will be cooked along with the turkey. Do not use this butter raw.
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
- Butter: Both Monash University and FODMAP Friendly have lab tested butter. Monash states that a low FODMAP Green Light portion is 1 tablespoon or 19 g and also states that “butter is high in fat and does not contain carbohydrates (FODMAPs)”. FODMAP Friendly gives it a “Pass” at 1 tablespoon or 19 g. Both recommended serving sizes are presented as part of healthy eating guidelines, not as maximum FODMAP serving size. Fat can affect guy motility and trigger IBS symptoms in some people. Eat to your tolerance.
- Leeks: The green parts of leeks are low FODMAP as determined by Monash University lab testing and can be used to add onion flavor to your low FODMAP cooking.
- Navel Oranges: Monash University has lab tested navel oranges and states that no FODMAPs were detected upon lab testing; they set a serving size at 1 medium fruit (130 g).
- Oil: All pure oils are fats and contain no carbohydrates, therefore they contain no FODMAPs.
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.