Low FODMAP Turkey Breast
A classic turkey prepared two ways, with no onion and garlic in site!
Servings 8
Ingredients
- 2 Tbsp olive oil
- 2 tsp paprika
- 2 tsp dried oregano
- 2 tsp dried rosemary
- 2 tsp salt
- 1 tsp dried thyme
- 1 tsp black pepper
- 3 lb turkey breast
- 2 carrots chopped
- 1 parsnip chopped
- 1 leek green part only, chopped
Instructions
Oven Instructions
- Preheat oven to 375°F.
- In a small bowl, stir together olive oil, paprika, oregano, rosemary, salt, thyme, and black pepper to form a paste.
- Loosen the skin with your finger and rub some of the spice mixture underneath the turkey skin. Rub the remaining spice mixture on all sides of the turkey breast.
- Place turkey breast skin side up in a lightly greased 9x13 pan and add carrots, parsnips and leeks around the turkey.
- Roast in preheated oven for about an hour, until the turkey reaches an internal temperature of 160°F (check the temperature in the center of the thickest part of the breast.
- Remove from the oven and cover loosely with aluminum foil. Let rest for 15 minutes, until internal temperature reaches 165°F. Then slice and serve.
Air Fryer Instructions
- Preheat air fryer to 350°F. Season the turkey as instructed above in the oven instructions. Omit carrots, parsnips, and leeks.
- Cook turkey skin side down for 20 minutes. Turn over and cook until the internal temperature reads 160°F, about 30-40 minutes. Let rest 10 minutes before carving.
Notes
Save the drippings from the roast turkey to make this easy low FODMAP gravy.
You can use a bigger turkey breast if desired, adjust the cooking time so the breast cooks for about 20 minutes per pound.
Nutrition
Carbohydrates: 7g | Protein: 37g | Fat: 7g | Sodium: 947mg | Potassium: 569mg | Fiber: 2g