Low FODMAP Herb-Crusted Turkey

Source

Ingredients

Display units in Metric

1	11-12lb	Turkey neck and giblets removed
2	tbsp	Casa De Sante Tuscan Herb seasoning
2		carrots chopped
4	tbsp	Casa De Sante Low FODMAP Vegetable Stock powder
4	cup	water
		salt and pepper to taste
4	tbsp	light mayonnaise
1	tbsp	garlic-infused oil
1	sprig	fresh rosemary
1	sprig	thyme

1. Preheat the oven to 425 F.

2. Combine mayonnaise, garlic-infused oil, and herbs in a bowl. Set aside for flavor to develop.

3. Prepare turkey by seasoning with salt and pepper, and stuffing with rosemary, thyme, and carrot. Tuck wings and tie drumstick ends together.

4. Spray a non-stick roasting pan.

5. Coat the turkey with half of the mayo-herb mixture, and pour 2/12 of the low FODMAP broth (mix stock and water) into the roasting pan.

6. Roast the turkey for 30 minutes, then rotate to brown on other side.

7. Reduce the temperature to 330F, and roast for a further 45 minutes on the lower rack of the oven.

8. Remove from the oven, and coat with the remaining mayo mixture. Add the remaining broth and return to the oven to roast for an additional hour-two hours (this depends on the size of the turkey and oven variability).

9. Remove from oven and allow to rest for 20 minutes before carving. Serve with juices from the pan as gravy.

1. Preheat the oven to 425 F.
2. Combine mayonnaise, garlic-infused oil, and herbs in a bowl. Set aside for flavor to develop.
3. Prepare turkey by seasoning with salt and pepper, and stuffing with rosemary, thyme, and carrot. Tuck wings and tie drumstick ends together.
4. Spray a non-stick roasting pan.
5. Coat the turkey with half of the mayo-herb mixture, and pour 2/12 of the low FODMAP broth (mix stock and water) into the roasting pan.
6. Roast the turkey for 30 minutes, then rotate to brown on other side.
7. Reduce the temperature to 330F, and roast for a further 45 minutes on the lower rack of the oven.
8. Remove from the oven, and coat with the remaining mayo mixture. Add the remaining broth and return to the oven to roast for an additional hour-two hours (this depends on the size of the turkey and oven variability).
9. Remove from oven and allow to rest for 20 minutes before carving. Serve with juices from the pan as gravy.

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