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
Scale
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!
