Low-FODMAP Maple Turkey Breast; Gluten-free, Dairy-free
November 11, 2017
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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:
- low-FODMAP Thanksgiving Menu Collection
- low-FODMAP Lemon and Herb Butter Roasted Turkey
- low-FODMAP Sweet Potato Casserole, 2 ways
- low-FODMAP Parsnip Potato Mash with Crisped Sage
- low-FODMAP Pumpkin Bread
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
- Serve with my amazing low-FODMAP rice-quinoa and my low-FODMAP glazed carrots!
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4 Comments
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Very good
Love this simple and delicious turkey meal. It’s great for leftover lunch too!
Sadie,
Super to hear from you! Thanks for your kind comments and review!
Can you use bone broth for the water to give it more flavor and can I use anything other than paprika? I can’t have it on my diet. Thank you!! Looking forward to making this!
Hi Caitlin,
Sure bone broth would be great- we suggest a low-FODMAP bone broth recipe such as ours. Also skipping the paprika should be just fine. Good luck!