This golden-brown, crispy-skinned Low FODMAP Roasted Turkey is made with garlic-infused butter and fresh herbs, ready in under 4 hours. As you carve into the breast, the crackling skin gives way to tender, juicy meat that fills the kitchen with a savory, safe-to-eat aroma. I love serving this festive centerpiece knowing it brings everyone together without any dietary worries.

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Why This Classic Works

Finding a holiday centerpiece that does not rely on onion or garlic powder can feel impossible for those with sensitive stomachs. I used to think blandness was the price for a calm digestion, but using garlic-infused oil changes everything. The fat carries the rich aroma of garlic without the water-soluble fructans, giving you that savory depth you crave.

Layering fresh herbs like sage, rosemary, and thyme creates a complex flavor profile that rivals any traditional roast. By rubbing this herb butter under the skin, you ensure the meat stays incredibly moist while the skin crisps up perfectly. It is a method that delivers restaurant-quality results without the stress of hidden triggers.

Low FODMAP Roasted Turkey Ingredients

12-14 lb (5.5-6.5 kg) whole turkey, thawed if frozen
1/2 cup unsalted butter, softened
2 tbsp garlic-infused olive oil
1 tbsp fresh thyme leaves, chopped
1 tbsp fresh rosemary, chopped
1 tbsp fresh sage, chopped
2 tsp kosher salt
1 tsp black pepper
1 lemon, quartered
1 navel orange, quartered
2 cups low FODMAP chicken stock (or water)

How To Make Low FODMAP Roasted Turkey

Prep the bird: Preheat your oven to 325°F (165°C). Remove the turkey from its packaging, take out the giblets and neck from the cavities, and pat the entire bird thoroughly dry with paper towels to ensure the skin gets crispy.
Make the herb butter: In a small bowl, mix the softened butter, garlic-infused olive oil, chopped thyme, rosemary, sage, salt, and pepper until well combined.
Season the turkey: Gently loosen the skin over the turkey breast with your fingers and rub half of the butter mixture directly onto the meat underneath; rub the remaining butter all over the outside of the skin.
Stuff and truss: Place the lemon and orange quarters inside the turkey cavity for moisture and aroma, then tie the legs together with kitchen twine and tuck the wings under the body.
Roast: Place the turkey on a roasting rack set inside a large roasting pan, pour the chicken stock into the bottom of the pan, and roast for approximately 13-15 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Rest and serve: Remove the turkey from the oven, tent it loosely with aluminum foil, and let it rest for at least 30 minutes before carving to allow the juices to redistribute.

Recipe Tips

Dry skin is key: Moisture creates steam, which prevents browning. Use plenty of paper towels to pat the turkey bone-dry before applying the butter mixture for that perfect golden crunch.
Check your oil: Make sure you use garlic-infused oil where the garlic has been strained out. Avoid oils with actual pieces of garlic settling at the bottom, as these contain high FODMAPs.
Watch the browning: If the breast skin starts to brown too quickly before the meat is cooked through, loosely cover the top of the bird with a piece of foil to prevent burning.
Thermometer placement: Insert your meat thermometer into the thickest part of the thigh without touching the bone. This is the only accurate way to ensure safety without overcooking the breast.

What To Serve With Low FODMAP Roasted Turkey

A classic roast needs reliable sides like creamy mashed potatoes made with lactose-free milk and butter. Roasted carrots or green beans tossed in a little garlic-infused oil make for a colorful and safe vegetable pairing. For the full experience, serve with a simple gravy made from the pan drippings thickened with cornstarch.

How To Store

Leftover turkey keeps well in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze slices of meat in a sealed bag or container with a splash of gravy for up to 3 months.

FAQs

Can I stuff the turkey with traditional stuffing?
It is safer to cook stuffing in a separate baking dish. Cooking it inside the bird increases the risk of uneven cooking and bacterial growth, and it makes portion control harder for FODMAP ingredients.
Is butter low FODMAP?
Yes, butter is very low in lactose and is generally considered low FODMAP in standard serving sizes. If you are strictly dairy-free, you can substitute the butter with more garlic-infused oil or a vegan butter alternative.
Do I need to baste the turkey?
Basting is not strictly necessary if you have rubbed butter under the skin. Opening the oven door frequently releases heat and can extend the cooking time, leading to a dry bird.
Can I use dried herbs instead of fresh?
Yes, you can substitute dried herbs, but use half the amount listed. Fresh herbs generally provide a brighter flavor that penetrates the meat better during a long roast.

Nutrition

Calories: 450 kcal
Total Fat: 22g
Saturated Fat: 8g
Cholesterol: 165mg
Sodium: 580mg
Total Carbohydrate: 1g
Protein: 60g