Indulge in a Low FODMAP Thanksgiving Feast! Our mouthwatering Roasted Herb Turkey, creamy Mashed Potatoes, and perfectly sautéed Green Beans bring the flavours of the season to your table without any tummy troubles. Enjoy a delicious, stress-free holiday meal that’s gentle on your digestive system, and savour the joy of Thanksgiving without the discomfort
Total Cook Time: 4-4.5 hours
Total Prep Time: 30 minutes
Serves: 8-10
Roasted Herb Turkey
Ingredients:
– 1 whole turkey (12-14 pounds)
– 1/4 cup garlic-infused olive oil
– 2 tablespoons fresh rosemary, chopped
– 2 tablespoons fresh thyme, chopped
– Salt and pepper to taste
Method:
1. Preheat your oven to 325°F (163°C).
2. Rinse the turkey and pat it dry with paper towels. Place it on a roasting rack in a large roasting pan.
3. In a small bowl, mix the garlic-infused olive oil, chopped rosemary, chopped thyme, salt, and pepper to create a herb rub.
4. Rub the herb mixture all over the turkey, making sure to get under the skin and inside the cavity.
5. Cover the turkey with aluminium foil, leaving enough space to allow for air circulation.
6. Roast the turkey in the preheated oven for about 3.5 to 4 hours, or until the internal temperature reaches 165°F (74°C). Remove the foil during the last 30 minutes of cooking to allow the skin to brown.
7. Once the turkey is cooked, let it rest for 20-30 minutes before carving.
Mashed Potatoes
Ingredients:
– 2 pounds of potatoes
– 2 tablespoons lactose-free butter
– 1/2 cup lactose-free milk
– Salt and pepper to taste
Method:
1. Peel and chop the potatoes into evenly sized pieces.
2. Place the potatoes in a large pot, cover them with cold water, and add a pinch of salt. Bring the water to a boil and cook the potatoes until they are fork-tender, about 15-20 minutes.
3. Drain the potatoes and return them to the pot. Mash the potatoes while they are still hot.
4. Add the lactose-free butter and milk to the mashed potatoes, and continue to mash until smooth and creamy. Season with salt and pepper to taste.
Green Beans
Ingredients:
– 1 pound of green beans, trimmed
– 2 tablespoons of olive oil
– 1/4 cup toasted slivered almonds (optional)
– Salt and pepper to taste
Method:
1. Bring a large pot of salted water to a boil and blanch the green beans for 2-3 minutes, or until they are crisp-tender.
2. Drain the green beans and transfer them to a bowl of ice water to stop the cooking process. Drain again.
3. In a large skillet, heat the olive oil over medium heat. Add the blanched green beans and sauté for 2-3 minutes until they are heated through and slightly caramelised.
4. Season the green beans with salt and pepper and sprinkle with toasted slivered almonds, if desired.
Serve the roasted herb turkey with mashed potatoes and sautéed green beans for a delicious low FODMAP Thanksgiving meal. Enjoy!
