Herb Roasted Turkey Breast (low FODMAP)

15 Minutes prep • 60 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 6 • Ok to make-ahead: Steps 1 - 3

You don’t have to roast an entire turkey to have a fabulous holiday meal. This herb-roasted turkey breast can be just as delicious as the whole turkey and it’s a lot more manageable! Serve it with our fabulous Mushroom Sourdough Stuffing and Great Gravy for a low FODMAP feast everyone will enjoy.

Ingredients

3 tablespoons garlic-infused olive oil

2 teaspoons paprika

2 teaspoons dried oregano

2 teaspoons dried rosemary

2 teaspoons Kosher salt

1 teaspoon dried thyme

1 teaspoon black pepper

1 teaspoon Smoke N Sanity Essence of Onion Salt (use code IBSGC10 for 10% discount)

1 teaspoon Smoke N Sanity Essence of Garlic Salt (use code IBSGC10 for 10% discount)

3 pound turkey breast, bone-in, skin on

Directions

(1) Preheat the oven: If you’re not making ahead, preheat the oven to 375 degrees F.

(2) Prepare the spice mixture: In a small bowl, stir together garlic-infused olive oil paprika, oregano, rosemary, Smoke N Sanity onion and garlic salt, thyme, and black pepper to form a paste.

(3) Prepare the turkey: Put the turkey breast skin side up on the rack of a roasting pan, or into a lightly greased 9x13 pan. Rub the spice mixture on the turkey breast skin. You may also lift the skin and rub some of the spice mixture under the skin as well.

Make-ahead note: At this point, you may cover and refrigerate the turkey breast until you’re ready to cook it.

(4) Cook turkey: Roast in the preheated oven for approximately 20 minutes per pound, until the turkey reaches an internal temperature of 160 degrees F (use a meat thermometer for accuracy and to prevent over-cooking). Measure the temperature in the center of the thickest part of the breast. Actual cooking time will depend on the size of the turkey breast you’re cooking.

(5) Finish: Remove from the oven and put the turkey on a carving board and cover it loosely with aluminum foil so you can use the pan and the drippings to make your turkey gravy. Let the turkey rest for 15 minutes before slicing.

(6) Slice and serve: Then slice and serve with our Mushroom Sourdough Stuffing and Great Gravy.

Eat and enjoy every bite because you can!

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