Low-FODMAP & Gluten-free Rolled Stuffed Turkey Breast is moist, tender, and packed with flavorful stuffing. It is not as tricky as it looks! Try it for your holiday or Sunday dinner.
The other day my mother asked me ‘how do you come up with the recipes for your blog?” I thought, simple. I just make the things I want to eat.
I get inspiration from everything around me- something I have at a restaurant, an article I read, a movie I watch.
But mostly, I peruse my internet pages, and usually seasonal items catch my eye.
This one was something I had been thinking about for a while. I wanted a new low-FODMAP turkey recipe, but with some pizzazz, and for a smaller crowd.
Plus, stuffing– I mean, that’s my FAVORITE side dish.
So I worked on a ‘rolled’ turkey with stuffing recipe for all my friends this Thanksgiving. You will be a fan of this one for sure. Moist, tender turkey breast, with lots of stuffing (dressing) to serve. So good, but without the extra grease that comes from stuffing the whole bird. Low-FODMAP & gluten-free for everyone’s tummy.
My husband declared this the ‘best turkey ever, with the perfect amount of stuffing’. You will love it.
Try this recipe- or all the others on my Dr. Rachel’s Best Collection of Low-FODMAP and Gluten-free Recipes for your Thanksgiving Menu. You can’t go wrong!
You may also love:
- Easy Low-FODMAP Lemon and Herb Butter Roasted Turkey Recipe; Gluten-free
- Low-FODMAP Slow-Cooker Turkey and Stuffing Casserole; Gluten-free
- Low-FODMAP Maple Turkey Breast; Gluten-free, Dairy-free
- Marvelous Low-FODMAP Roasted Chicken with Maple and Rosemary; Gluten-free, Dairy-free
- One-Skillet Harvest Chicken with Mustard Cream; Low-FODMAP, Gluten-free
- Creamy Low-FODMAP Green Bean Casserole; Gluten-free, Vegetarian
Or check out over 600 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Rolled Stuffed Turkey Breast (Turkey Roulade); Gluten-free
Low-FODMAP Rolled Stuffed Turkey Breast is moist, tender and full of flavor. It is not as tricky as it looks! Try this for your next Thanksgiving meal. IBS-friendly & gluten-free.
- Prep Time: 45 minutes
- Cool/Dry Time: overnight (for breadcrumbs)
- Cook Time: 2-2.5 hours; divided
- Total Time: 2.75 to 3.25 hours, plus overnight
- Yield: 8 servings 1x
- Category: Entree
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Stuffing/Dressing:
- 3 tablespoons unsalted butter*
- 3 tablespoons onion or shallot-infused oil*
- 1 medium carrot, chopped into fine chunks
- 1 stalk celery, diced thin*
- 2 teaspoons (3g) fresh thyme leaves, chopped
- 2 teaspoons fresh rosemary (3g), chopped (stems removed)
- 6 cups (13 ounces) dried low-FODMAP, gluten-free bread cut into 1/2-inch cubes*
- 2 teaspoons poultry seasoning with low-FODMAP ingredients*
- 1 & 1/2 to 2 cups low-FODMAP chicken stock or broth*
- Kosher salt and freshly ground black pepper
For the Turkey Breast:
- One 5-to-6-pound skin-on ‘double’ turkey breast, boned (you want both breasts of the turkey)
- Garlic-infused olive oil, for drizzling*
- 1–2 tablespoons avocado, or olive oil
- Kosher salt and freshly ground black pepper
- Poultry seasoning*, for sprinkling
Other:
- Low-FODMAP Gravy or Low-FODMAP Cranberry Sauce, for serving
- Special equipment:
- Butcher twine
- Dutch oven and Roasting pan with rack
Instructions
- **A day or two before, prepare your bread cubes: Dry out your bread cubes overnight on a baking sheet, then bake them at 350F for 10-20 minutes to dry further. Allow to cool before use
- Preheat your oven to 350 F
- Prepare the stuffing:
- In a large Dutch oven over medium-high heat, melt the butter with the onion-infused oil. Add the celery, and carrots and allow to soften, about 3-5 minutes
- Mix in the fresh thyme, rosemary, dried bread cubes, and the poultry seasoning
- Stir to toast the bread until aromatic
- Drizzle in half the LF chicken stock, then the rest as needed, to moisten the bread but not make it soggy
- Taste, and add salt and pepper (I used about 1 teaspoon each)
- Cover, and place the Dutch oven in your preheated oven to bake for 20 minutes
- Once done, remove and allow to cool, uncovered. Leave your oven turned on, but turn temperature to 375F
- While this is cooling, prepare the turkey breast:
- Set up your twine for use when ready, about seven 15-inch pieces
- Butterfly the turkey breast into a 1-inch-thick sheet, opening it up like a tri-fold book. You may need to pound the meat to an even thickness with a tenderizer, or use a sharp knife to break up the connective tissue attachments
- Place the butterflied turkey breast skin-side down on your work surface, then drizzle with garlic-infused oil, and heavily sprinkle with salt, pepper and poultry seasoning (1-2 teaspoons each)
- Spoon the cooled stuffing into the breast, about 1/2-inch tall, leaving a 1/2-inch border all around. Scoop the unused stuffing into separate Dutch Oven for later, and cover with lid
- Carefully roll the turkey keeping the skin on the outside as much as possible, into a tight cylinder. You can roll in either direction, depending if you prefer it fat or long
- Stabilize this with your hands and then roll the butcher twine around the piece, with 2 inches between each loop. Secure the ends with another longer piece of twine in a lengthwise knot
- Rub outside with avocado oil, and sprinkle outside again with salt and pepper
- Line a roasting pan large enough for your turkey roll with aluminum foil, and place a rack on the bottom
- Replace in your 375F oven, and roast the turkey until it’s internal temperature is 155F, about 90 minutes (since ovens vary yours may need more or less time)
- The turkey should have an internal temperature of 155F, it will increase to 165F with resting
- Warm the stuffing next to the turkey in the oven for the final 15 minutes, if desired (or use a microwave)
- Once cooked, remove the turkey from the oven and allow it to rest for 10-15 minutes, tented with foil
- Place on a serving platter, and cut the twine, then carefully slice, and serve, garnished with fresh herbs, alongside the leftover stuffing, low-FODMAP gravy, cranberry sauce, or other sides
Notes
- Although this recipe has not been lab-tested, a single serving should be low-FODMAP based on available data at time of posting
- For bread cubes, select a dense gluten-free bread. About 13 ounces of fresh bread will yield 6 cups dried cubes. I highly recommend baking these in advance for optimal results, since gluten-free breads tend to be less hardy. I used Udi’s gluten-free English muffins for this recipe
- If you tolerate gluten, sourdough bread may also be tolerated by many with IBS
- Infused oils have the flavor but NOT FODMAPs, as the carbohydrates are not dissolved in the oils. See my Top 11 Tips and Tricks for the Low-FODMAP diet that no one ever tells you!
- Celery is low-FODMAP in 10g servings
- Carrots are naturally low in FODMAPs
- Select a poultry seasoning without onion, or garlic powders. I used Spice Islands brand (contains: Sage, Coriander, Marjoram, Allspice, Celery Seed, Black Pepper)
- Select a low-FODMAP certified beef/chicken/vegetable broth, or make your own
- Butter is naturally low in lactose and low-FODMAP
- Dr. Rachel’s Tips: You can make this meal in stages for easier prep. I cubed and baked the bread crumbs, and chopped the vegetables 2 days before. Then I made the stuffing the day before, and baked the turkey in the morning. It worked out great!
