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

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 550 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 lab tested, a single serving should be low-FODMAP based on the ingredients, using FODMAP data at time of posting.

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 tablespoons soy sauce (gluten-free if necessary)
• 4 tablespoons maple syrup
• 2 teaspoons minced fresh ginger
• 1/2 teaspoon 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 a large mixing bowl, or a resealable bag
• 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 and place it on the roasting pan rack, over the water
• 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!