Finding a delicious Thanksgiving recipe that’s both low FODMAP and Crohn’s-friendly can feel impossible, especially when traditional turkey recipes rely on high-FODMAP ingredients like garlic and onions. You deserve to enjoy Thanksgiving without worrying about digestive discomfort or feeling left out at the table. This low FODMAP Thanksgiving turkey for Crohn’s is the answer—packed with flavour from garlic-infused oil and fresh herbs, it’s easy to make, perfectly juicy, and gentle on your gut so you can celebrate stress-free.
Low FODMAP Thanksgiving Turkey for Crohn’s: A Festive, Gut-Friendly Option
Planning a Thanksgiving meal with Crohn’s disease doesn’t mean sacrificing flavour. Many traditional turkey recipes include high-FODMAP ingredients like garlic and onions, which can trigger digestive discomfort. This low FODMAP Thanksgiving turkey for Crohn’s is a simple, delicious solution that’s easy to prepare and gentle on the gut. By using gut-friendly alternatives, you can enjoy a festive and satisfying main dish without worrying about flare-ups.
Ingredients for Low FODMAP Thanksgiving Turkey: Crohn’s-Friendly and Delicious
This recipe uses carefully chosen ingredients to keep it both low FODMAP and Crohn’s-friendly. Garlic-infused olive oil provides rich flavour without triggering symptoms, while fresh herbs like thyme, rosemary, and sage add an aromatic touch. Sea salt and black pepper ensure simple seasoning, and low-sodium chicken stock keeps the turkey breast juicy and tender. These wholesome, gut-friendly ingredients come together to create a stress-free dish perfect for your holiday table.
Thanksgiving Crohn’s Recipe: Low FODMAP Herb-Roasted Turkey Breast
Equipment
- Roasting tin
- Meat thermometer
- Aluminium foil
- Basting brush
Ingredients
- 1.5 kg turkey breast bone-in
- 2 tbsp garlic-infused olive oil
- 1 tsp fresh thyme chopped
- 1 tsp fresh rosemary chopped
- 1 tsp fresh sage chopped
- ½ tsp sea salt
- ½ tsp black pepper
- 125 ml low-sodium chicken stock
- Instructions
Instructions
- Preheat the oven to 180°C (350°F).
- In a small bowl, mix the garlic-infused olive oil, thyme, rosemary, sage, salt, and pepper.
- Rub the oil and herb mixture all over the turkey breast.
- Place the turkey breast in a roasting tin and pour the chicken stock into the bottom of the tin.
- Cover loosely with aluminium foil and roast for 1 hour.
- Remove the foil, baste the turkey with the pan juices, and roast for another 20–30 minutes until the internal temperature reaches 74°C (165°F).
- Rest for 15 minutes before carving.
Notes
Leftovers make excellent sandwiches.
