GERD Friendly Dry-Brined Turkey with Citrus and Sage

Total time27 hr 30 min

Prep time30 min

Cook time3 hr

GERD Friendly Dry-Brined Turkey with Citrus and Sage

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Ingredients

10 servings

For the dry brine

1 whole turkey (12–14 lb), thawed if frozen, giblets and neck removed
3 tbsp kosher salt
1 tbsp light brown sugar
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1 tsp black pepper, freshly ground
Ingredient note
Black pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
1 tbsp fresh sage, finely chopped
1 tsp fresh thyme leaves, finely chopped
1 tbsp orange zest (from about 1 large orange)
Ingredient note
This recipe uses the peel rather than the juice, and peel has very little of the acid that brings on reflux. The small amount here is likely fine for most people with GERD. If you prefer to always avoid orange peel, please tap it and change its rating to Red.
1 tsp lemon zest (from about 1 lemon)
Ingredient note
This recipe uses the peel rather than the juice, and peel has very little of the acid that brings on reflux. The small amount here is likely fine for most people with GERD. If you prefer to always avoid lemon peel, please tap it and change its rating to Red.

For roasting

4 tbsp unsalted butter, softened
Ingredient note
Though high-fat foods can worsen reflux, this recipe has only a small amount of butter (~1 1/4 teaspoons per serving), making it likely fine for many with GERD. If you prefer to always avoid butter, please tap it and change its rating to Red.
1 tbsp fresh sage leaves, finely chopped
1 orange, halved
1 lemon, halved
4 fresh sage sprigs
1 cup low-sodium chicken broth

Instructions

1
In a small bowl, combine the kosher salt, brown sugar, black pepper, 1 tbsp chopped sage, thyme, orange zest, and lemon zest. Mix until evenly blended.
2
Pat the turkey completely dry inside and out with paper towels. Loosen the skin over the breast and thighs by sliding your fingers gently between the skin and the meat. Rub about two-thirds of the dry brine directly onto the meat under the skin, then rub the remaining third all over the outside of the bird, including the back, legs, and wings. Place the turkey breast-side up on a roasting rack set in a roasting pan. Refrigerate uncovered for at least 24 hours and up to 72 hours — the longer the brine, the more seasoned and dry the skin.

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