Now turkeys can take a fair while to cook depending on their size and if you stuff it or not. If you like the idea of stuffing but don’t want to have to cook the whole bird for that much longer, i suggest making the stuffing in a side dish... that way if people want to add some they can get a scoop of it and enjoy!
This is a delicious, fresh take on a roast turkey with the bonus it’s Low FODMAP too!!! I would strongly recommend only getting a free range turkey and an organic one too if you can. Just remember to order early because there is limited supply for these free range birds!
If you want one of our delicious Organic Free Range Turkeys, please complete the attached form asap, so that you don’t miss out as orders close soon!
Now for the recipe... let’s get cooking!
Perfect for Thanksgiving or anytime you want to feed a crowd, this Citrus & Herb Crisp Whole Roast Low FODMAP Turkey has a deep mahogany crust and loads of flavour from orange, lemon and the classic herb trio – sage, rosemary and thyme. You will need an instant read thermometer; do not rely on the pop-up timers that come with some turkeys. If your bird has one, gently remove and discard before prepping the turkey.Ingredients
DirectionsPosition rack in lower third of oven. Preheat oven to 220 °C. Have ready a large roasting pan and rack; set aside.
Remove turkey neck and any giblets from turkey orifices; set aside. Pat turkey dry inside and out. Season turkey inside and out with 1 tablespoon salt and the pepper.
Stir together the softened butter, remaining salt and dried Herbs in a small bowl. Zest the lemon and orange right over the bowl and stir the zest into the butter mixture.
Very carefully loosen the turkey skin starting at the neck cavity by sliding your fingers between the skin and the flesh, taking care not to tear the skin. Rub the seasoned butter all over the breast between the skin and flesh, then rub any extra seasoned butter all over the outside of the bird.
Quarter the lemon and the orange. Stuff about one-quarter of the chopped leeks, 1 lemon quarter and 1 orange quarter into the neck cavity. Stuff the remaining citrus and leek greens in the main cavity. Tie the legs with Butcher’s twine and place bird in roasting rack; tuck wings underneath the turkey. Also make sure neck skin is tucked neatly beneath the bird. Pour water in bottom of pan.
Place bird in oven and roast for 30 minutes. Turn bird around, decrease temperature to 180°C and roast for another 30 minutes. Rotate bird again, this time basting with pan juice. Keep rotating bird for even browning every thirty minutes, basting each time, until an instant read thermometer reads 74°C when inserted in the thickest part of the thigh (not touching the bone). 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.
Remove your Low FODMAP turkey from oven, remove contents of main cavity then tilt the turkey to drain any juices into pan. (You can remove the neck cavity contents when you carve). Rest turkey on cutting board for at least 20 minutes to allow juices to redistribute before carving. Cover loosely with aluminum foil. Meanwhile, use pan drippings to make your gravy. Carve and serve!