Oven-Roasted Turkey Breast
main dishdinner

Oven-Roasted Turkey Breast

For Inflammatory Bowel Disease
Low Fodmap
1356 kcal
45 gfat
15 gcarbs
210 gprotein

Nutrition Notes

Low Fodmap *

This recipe is suitable for a low-FODMAP diet as it does not contain high-FODMAP ingredients. Howeve... 

For Inflammatory Bowel Disease Ibd *

This recipe is appropriate for individuals with Inflammatory Bowel Disease as it contains lean turke... 

* Gluten is an early-stage product and can make mistakes. Verify its outputs.

Ingredients

  • 1/4 cup butter, softened
  • 1 clove garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt-free garlic and herb seasoning blend (such as Mrs. Dash®)
  • salt and ground black pepper to taste
  • 1 (3 pound) turkey breast with skin
  • 1 teaspoon minced shallot
  • 1 tablespoon butter
  • 1 splash dry white wine
  • 1 cup chicken stock
  • 3 tablespoons all-purpose flour
  • 2 tablespoons half-and-half

Preparation

  1. 1

    Step 1

    Preheat the oven to 350 degrees F (175 degrees C).
  2. 2

    Step 2

    Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper together in a bowl.
  3. 3

    Step 3

    Place turkey breast with skin-side up into a roasting pan. Loosen skin with your fingers; brush 1/2 of the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil.
  4. 4

    Step 4

    Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving.
  5. 5

    Step 5

    While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes.
  6. 6

    Step 6

    Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.
  7. 7

    Step 7

    Serve hot and enjoy!
  8. Bon appetit!

Hungry for more ?

BannerGluten App Preview
Gluten LogotypeGluten app logo

AI recipes for Inflammatory Bowel Disease & Low Fodmap