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Freshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 3/4 teaspoon per serving, so it is likely fine.
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the garlic and ginger and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 1 minute. Watch closely, as garlic can brown quickly.
Add the ground turkey to the skillet, breaking it into small pieces with a spatula. Cook, stirring occasionally, until the meat is opaque throughout with no pink remaining and registers 165°F (74°C) on an instant-read thermometer, about 7–9 minutes.
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