Low FODMAP Herb Roasted Turkey Breast
Roasting a big, beautiful turkey breast doesn't have to mean loading it up with ingredients that wreak havoc on a sensitive gut. The trick here is garlic-infused olive oil — you get all that deep, savory garlic flavor without the fructans that come from using actual garlic cloves. Combined with a fragrant paste of fresh rosemary, thyme, sage, lemon zest, and smoked paprika, the result is a bird that smells incredible from the moment it hits the oven. Spreading half the herb paste directly under the skin means the meat itself is seasoned all the way through, not just on the surface. A splash of chicken broth in the pan keeps things moist during the long roast, and the two-temperature method — starting hot, then dropping to 325°F — gives you crackling golden skin without drying out the interior. After a proper rest, the slices are juicy, tender, and packed with herby flavor that makes this feel genuinely special. It serves six, so it's ideal for a family dinner or a holiday table where everyone can eat without worry.
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Learn more →Ingredients
6 servings
- 1 bone-in, skin-on turkey breast (about 5–6 lb)
- 3 tbsp garlic-infused olive oil
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh sage, finely chopped
- 1 tsp lemon zest (from about 1 lemon)
- 1 ½ tsp kosher salt
- ½ tsp black pepper, freshly ground
- ½ tsp smoked paprika
- ½ cup chicken broth
For the pan
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 lemon, halved
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Remove the turkey breast from the refrigerator 30 minutes before roasting and pat it thoroughly dry with paper towels. Preheat the oven to 425°F (220°C) with a rack in the lower-middle position.
- 2
In a small bowl, combine the garlic-infused oil, chopped rosemary, thyme leaves, sage, lemon zest, salt, pepper, and smoked paprika. Stir until a cohesive paste forms.
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