Low-FODMAP Maple Turkey Breast; Gluten-free, Dairy-free

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This low-FODMAP Maple Turkey Breast is a staple in our house.  It is easy to prepare, and a fantastic hearty, healthy low-FODMAP supper.  I love this low-FODMAP maple turkey breast in a sandwich, with low-FODMAP mashed potatoes or low-FODMAP glazed carrots!

This low-FODMAP maple turkey is guaranteed to be a family favorite for you too, on the holidays or all-year round.  Sometimes you just want the best part of the turkey, without the whole bird!

Check out over 300 more low-FODMAP recipes on the blog.  You may also love my:

Be healthy and happy,

Rachel Pauls, MD


Low-FODMAP Maple Turkey Breast; Gluten-free, Dairy-free

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

Modified from “Norene’s Healthy Kitchen”, Norene Gilletz, Whitecap Books, 2008.

Servings: 8

Prep time: 15 minutes

Marinate time: 1 hr to 2 days

Bake time: About 90 min (About 20 minutes per pound)

Ingredients

  • 1 boneless turkey breast, about 2 kg or 4.5 lbs (can also use turkey ball; dark meat or combination, skinless or skin on)
  • 2 TB soy sauce (gluten-free if necessary)
  • 4 TB maple syrup
  • 2 tsp minced fresh ginger
  • 1/2 tsp each of salt, freshly ground pepper & paprika, or to taste
  • 1/2 cup water
  • Cooking spray

Directions

  • Rinse the turkey and pat dry
  • If there is skin on the turkey, place it skin-side up in pan
  • Loosen, but do not remove the skin
  • Season the turkey under the skin with salt, pepper and paprika
  • In a separate bowl, combine the soy sauce, maple syrup and ginger, stir to combine
  • Drizzle the sauce over the turkey breast including under the skin (if your turkey has its skin on)
  • Marinate for 1 hour at room temperature or covered in refrigerator up to 2 days
  • Once marinated, preheat oven to 350 F and spray your roasting pan with cooking/baking spray
  • Pour the water in the bottom of the roasting pan
  • Cover the turkey loosely with foil
  • Roast turkey for 30 min
  • Uncover and roast another hour, basting occasionally
  • When done, the juices will run clear when pierced and a meat thermometer should read 165-170 degrees F
  • Remove from oven and let stand for 10-15 minutes, covered
  • Slice the turkey prior to serving

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