Easy Low FODMAP Lemon and Herb Butter Roasted Turkey Recipe; Gluten-free

Step 1

If necessary, defrost your turkey over 1-3 days completely based on instructions provided (typically in the refrigerator)

Step 2

Position a rack in the lower third of the oven; preheat to 475°F

Step 3

Remove giblets and neck from turkey cavity (reserve for making low-FODMAP gravy if desired)

Step 4

Place the turkey, breast-side up, on the rack in your large roasting pan; pat dry with paper towels

Step 5

Liberally salt and pepper the inside of the turkey cavity

Step 6

Partially melt the butter in microwave (Just enough so you can easily massage it into the turkey skin)

Step 7

Add the zest and juice of the lemon and the chopped fresh spices, as well as the 1 tsp salt and pepper to the butter mixture

Step 8

Rub the outside of the turkey with the butter mixture and get under the skin to rub the butter under the skin as well

Step 9

Massage the butter and herbs into the bird well

Step 10

Sprinkle with additional salt and pepper

Step 11

Stuff the cavity with the quartered lemon, carrots and the fresh herb sprigs of rosemary and thyme

Step 12

Tie the legs together with string and tuck the wing tips under the body of the turkey

Step 13

Roast the turkey until the skin is golden brown, about 45 minutes

Step 14

Remove the turkey from the oven

Step 15

If using a remote digital thermometer, at this time insert it into the deepest part of the thigh, close to the joint

Step 16

Cover the breast with a double layer of foil, cutting as necessary to conform to the breast

Step 17

Reduce oven temperature to 350 degrees and continue roasting for 1 to 1 & 1/2 hours more

Step 18

Check pan about 1/2 way through cooking, if it is dry, tilt the turkey to let juices run out of the cavity into the pan or add 1 cup water or low-FODMAP chicken stock to pan (you can use my low-FODMAP chicken stock recipe or try my low-FODMAP Happy Soup mix for easier cooking)

Step 19

The turkey is done when the inserted thermometer (or you can use an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F

Step 20

Transfer the turkey to a serving platter, remove the smaller piece foil, then use a larger piece foil to cover completely

Step 21

Let the turkey rest for 15- 20 minutes

Step 22

Remove string and carve as desired