Low FODMAP Slow Cooker Turkey
We love turkey. It is low FODMAP, being a protein, it is lean and takes so well to many different kinds of flavoring and approaches. This Low FODMAP Slow Cooker Turkey takes advantage of the slow cooker, making it a very hands-off recipe.
Get Your Slow Cooker Ready
You will need a large slow cooker for this recipe. Ours is a 7-quart (6.6 L). Make sure the raw breasts can fit comfortably, with a little room all around.
Poultry Skin & Slow Cooking
I will often use skinless chicken parts when cooking in the slow cooker, because flabby poultry skin, which is what often happens in the slow cooker, is not appealing in any way shape or form.
Here I leave it on for two reasons. I like the added fat basting the breast; it also adds flavor – and, you are going to crisp it a bit under the broiler at the end of the recipe.
The reason why you will split the whole turkey breast into two is because the smaller pieces cook more evenly.
This recipe makes a lot of turkey breast. Any leftovers make great sandwiches or nachos or even just as a high protein snack.
The side dishes shown are steamed broccoli and our Vegan Garlic Mashed Potatoes. You won’t believe how delicious they are.
Low FODMAP Slow Cooker Turkey
we show you how to make a hands-off turkey breast using your slow-cooker. Low FODMAP yet moist and delicious.
- 1 cup (50 g) chopped leeks, green parts only
- 1 cup (45 g) scallions, green parts only
- 2 tablespoons Garlic-Infused Oil, made with olive or vegetable oil or purchased equivalent, such as Fody Garlic-Infused Olive Oil
- 1 tablespoon unsalted butter, softened
- 1 1/2 teaspoons kosher salt
- 1 teaspoon paprika
- 1 teaspoon rosemary, crushed
- 1 teaspoon ground sage
- 1 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 5- pound (2.3 kg) whole turkey breast, bone in, skin on, split into two pieces
Scatter the leek and scallion greens in the bottom of your slow cooker.
Stir the oil, butter, salt, spices, herbs and pepper together and slather all over the two pieces of turkey. Place the turkey pieces in the slow cooker and cover. You do not need any liquid.
Set slow cooker to Low for 2 ½ hours. Check with an instant thermometer; it is done when it reaches 165°F/74°C. I often remove it from the slow cooker when it hits 5°F less than that, as the temperature will rise upon sitting. You should cover it with aluminum foil and rest it for about 15 minutes to allow the juices to re-distribute. Meanwhile you can strain the liquid from the slow cooker, discard the fat, and add pan drippings to any gravy that you might be using. We highly recommend our Low FODMAP Oyster Mushroom Gravy.
- Make sure that your dried herbs are fresh. They should be replaced every 6 months, max. Just buy what you need! We are huge proponents of buying in bulk just for this reason.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.