Easy Low-FODMAP Lemon and Herb Butter Roasted Turkey Recipe; Gluten-free

You are going to be amazed by the moist, tender and delicious flavor of this low-FODMAP Lemon and Herb Butter Roasted Turkey.

It is not only delicious, it is super easy.

No basting.

No brining.

You can’t mess up this low-FODMAP Turkey recipe.

Love it on Thanksgiving with your family, make it for a Passover Seder (dairy-free variation below), or have it at your next Pot Luck gathering.  It will be gobbled up by everyone…pun intended 🙂

I serve this low-FODMAP Lemon and Herb Butter Roasted Turkey with:

• Low-FODMAP Sweet Potato Casserole,
• Low-FODMAP Mashed Potatoes,
• Low-FODMAP Glazed Carrots,
• Low-FODMAP Stuffing,
• Low-FODMAP Gravy,
• Low-FODMAP Pumpkin Pie and
• Low-FODMAP Maple Walnut Cake

You may also love the other amazing recipes on my low-FODMAP Thanksgiving menu blog!

Or check out over 300 more low-FODMAP recipes on the blog, IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Lemon and Herb Butter Roasted Turkey Recipe; Gluten-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 8-10

Prep time: 20 min plus 20 min to rest bird

Cook time 2 hours

Total time 2 hours 40 min

Bake 475 F, then 350 F

Equipment: Large roasting pan with rack, string,  meat thermometer (oven safe), aluminum foil

Ingredients

• 1 (10 to 12 pound) whole turkey
  • Allow 1 to 1.5 pound per person
• 3 tbsp plus 7 sprigs each of fresh thyme and rosemary; divided
• 1 stick unsalted butter (8 tbsp)
  • For a dairy-free turkey, you can substitute canola oil or Earth Balance vegan spread
• 1 teaspoon salt, plus extra for sprinkling (liberally)
• 1 teaspoon freshly ground pepper, plus extra for sprinkling (liberally)
• 2 lemons; 1 zested and juiced, and one quartered; divided
  • Zest the lemon prior to cutting and juicing it
• 3 medium carrots

Directions

• If necessary, defrost your turkey over 1-3 days completely based on instructions provided (typically in the refrigerator)
• Position a rack in the lower third of the oven; preheat to 475°F
• Remove giblets and neck from turkey cavity (reserve for making low-FODMAP gravy if desired)
• Place the turkey, breast-side up, on the rack in your large roasting pan; pat dry with paper towels
• Liberally salt and pepper the inside of the turkey cavity
• Partially melt the butter in microwave (Just enough so you can easily massage it into the turkey skin)
• Add the zest and juice of the lemon and the chopped fresh spices, as well as the 1 tsp salt and pepper to the butter mixture
• Rub the outside of the turkey with the butter mixture and get under the skin to rub the butter under the skin as well
  • If you have never done this, watch this online video to show you how to do this step (I love Ina Garten!)
  • Massage the butter and herbs into the bird well
• Sprinkle with additional salt and pepper
• Stuff the cavity with the quartered lemon, carrots and the fresh herb sprigs of rosemary and thyme
• Tie the legs together with string and tuck the wing tips under the body of the turkey
• Roast the turkey until the skin is golden brown, about 45 minutes
• Remove the turkey from the oven
  • If using a remote digital thermometer, at this time insert it into the deepest part of the thigh, close to the joint
• Cover the breast with a double layer of foil, cutting as necessary to conform to the breast
  • • This allows the dark meat to cook fully while not drying out the breast meat
    • You only need to cover the breast parts

• Reduce oven temperature to 350 degrees and continue roasting for 1 to 1 & 1/2 hours more
  • Check pan about 1/2 way through cooking, if it is dry, tilt the turkey to let juices run out of the cavity into the pan or add 1 cup water or low-FODMAP chicken stock to pan (you can use my low-FODMAP chicken stock recipe or try my low-FODMAP Happy Soup mix for easier cooking)
• The turkey is done when the inserted thermometer (or you can use an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F
• Transfer the turkey to a serving platter, remove the smaller piece foil, then use a larger piece foil to cover completely
  • Let the turkey rest for 15- 20 minutes
• Resting the turkey is important to allow juices to distribute properly and keep the meat moist
• Remove string and carve as desired

This low-FODMAP turkey is the moistest I have ever had, and the flavor of the herbs is absolutely perfect.