Turkey Pot Roast is an easy yet flavorful recipe that’s perfect for a cozy family dinner or a special celebration like Thanksgiving, Christmas, Easter, or even a birthday. The turkey breasts turn out wonderfully tender as they gently steam in the oven with the vegetables, soaking up all the savory flavors. It’s a simple meal to prepare, but the result tastes truly divine.
This Turkey Pot Roast is made without onion and garlic, and it works beautifully for a gallbladder diet, acid reflux, or a low-cholesterol diet. With a few easy adjustments, it can also be adapted for a low FODMAP diet. I hope that you will enjoy my recipe as much as my family does!
Ingredients
- Boneless and skinless turkey breast
- Potatoes
- Carrots
- Celery sticks
- Dry thyme
- Ground rosemary
- Dry sage
- Water
- Cooking oil: use your favorite high smoke point oil. You can use vegetable oil, sunflower oil, olive oil, rapeseed oil, canola, corn oil.
- Salt
- Black pepper: if you can’t eat pepper, you can omit it, it won’t affect the recipe.
See recipe card at the bottom of this post for quantities
Equipment
- Baking dish
- Chef’s knife
- Cutting board
- Potato piller
- Wooden spoon
- Mixing bowl
- Instant read thermometer
- Aluminium foil
- Measuring cups and spoons
How to make no onion no garlic turkey Pot Roast?
Prepare the vegetables. Wash potatoes, carrots, and celery sticks. Peel carrots and potatoes, then cut them.
Put vegetables into a bowl, season them with the herbs, and toss to combine. Put them in the baking dish.
Rub the turkey breast with salt and oil, then place it on top of the vegetables.
Tightly cover the baking dish with aluminum foil and bake.
Uncover and broil until the turkey is golden brown.
How to Make Turkey Pot Roast Low FODMAP Friendly?
In my oven baked pot roast, I used celery sticks, which contain mannitol. Because of this, any serving larger than ¼ of a celery stick, or about 10g per person, is considered high FODMAP.
To keep this recipe Low FODMAP, you can add just 1 celery stick to the dish so the portion size stays safe. This meal is 6 servings, so by adding 1 celery stick each person should get about ⅙ of a celery stick which is less than the recommended ¼. Another option is to skip the celery sticks altogether.
6 Delicious Low FODMAP Substitutes for Celery Sticks in Pot Roast Recipe
- Celeriac (celery root) is Low FODMAP at ¼ of the root, 2.6 oz (75g). After that it becomes moderate in mannitol and then a high FODMAP ingredient. This meal is made for 6 persons, so if you are cooking for 6 persons, or doing a meal prep where you will have 6 portions, you can add up to 1 ½ celeriac, or 15.8 oz (450g). However, I would suggest using ¾ of the celeriac or 9 oz (250g). Cut it into small cubes for the best results.
- Fennel bulb is a Low FODMAP at a serving of ¾ cup or 2.6 oz (75g). This meal is made for 6 persons, so if you are cooking for 6 persons, or doing a meal prep where you will have 6 portions, you can add up to 4 ½ cups or 15.8 oz (450g) of fennel bulb. However, I would suggest trying to make it with 2 ½ cups or 9 oz (250g), so it will not overpower the meal, and it will be easier to portion the food.
- Zucchini is a Low FODMAP at a serving of ⅓ cup or 2.2 oz (65g). Zucchini becomes a high FODMAP at a serving of 2.9 oz (85g). This meal is made for 6 persons, so if you are cooking for 6 persons, or doing a meal prep where you will have 6 portions, you can add up to 2 cups or 13.5 oz (390g) of zucchini. However, I would suggest trying to make it with 10 oz (280g). This way it will be easier to portion zucchini evenly.
- Cauliflower florets are a Low FODMAP at a serving of ¾ cup or 2.6 oz (75g). This meal is made for 6 persons, so if you are cooking for 6 persons, or doing a meal prep where you will have 6 portions, you can add up to 4 ½ cups or 15.8 oz (450g) of cauliflower florets. However, I would suggest trying to make it with 2 ½ cups or 9 oz (250g), so it will not overpower the meal, and it will be easier to portion the food.
- Broccoli florets are a Low FODMAP at a serving of ¾ cup or 2.6 oz (75g). This meal is made for 6 persons, so if you are cooking for 6 persons, or doing a meal prep where you will have 6 portions, you can add up to 4 ½ cups or 15.8 oz (450g) of broccoli florets. However, I would suggest trying to make it with 2 ½ cups or 9 oz (250g), so it will not overpower the meal, and it will be easier to portion the food.
- Brussel sprouts are a Low FODMAP at serving of 2.2 oz (64g) or 3 medium sized Brussel sprouts. Above this, they will be moderate in oligosaccharide fructan, and will become a high FODMAP ingredient. This meal is made for 6 persons, so if you are cooking for 6 persons, or doing a meal prep where you will have 6 portions, you can add up to 18 medium sized Brussel sprouts or 13.5 oz (384g). However, I would suggest trying to make it with 2 Brussel sprouts per person.
Is Turkey Pot Roast Suitable for a Gallbladder Diet?
My Turkey Pot Roast is a wonderful and delicious recipe for a gallbladder diet. The turkey breasts and vegetables are first almost steaming as they bake in the oven, and then they are broiled just to get the crust. This cooking method makes the meal flavorful, juicy, and gallbladder-diet friendly.
Boneless and skinless turkey breasts are the perfect protein source for a gallbladder diet because they do not contain any fat at all. From my experience working in the hospital with patients who have gallstones, and from my own experience, turkey breast is the best protein source. It is lean meat, and you can make wonderful meals with it that will not upset your gallbladder.
Cooking oil in this recipe is used to transfer the heat to the vegetables and turkey breast, and it also helps prevent them from drying out. In this recipe I used 1 ½ tablespoons plus 2 teaspoons of cooking oil. At first it might seem like a lot, but this meal is made for 6 people, or 6 portions. When following a gallbladder diet, you also need to eat a small amount of fat because it helps with the synthesis of vitamins, and our body needs it.
Is Turkey Pot Roast Suitable for a Low Cholesterol Diet?
If you have high cholesterol and follow a low cholesterol diet, you will be happy to know that you can enjoy this recipe. It is an appetizing low cholesterol diet recipe.
What to Do With Turkey Drippings and Juice Left in the Baking Dish?
Turkey drippings and juice left in the baking dish are full of flavor, and it would be a shame to waste them. There are a few options:
- Make a gravy: This is the perfect foundation for gravy because it contains the flavors from the vegetables and herbs. You can check here how to make a quick and delicious gravy. And yes, you can enjoy this gravy if you follow a gallbladder diet or a low-cholesterol diet.
- Pour it over turkey slices: When you put turkey slices on your plate, drizzle a teaspoon of the juice over the turkey.
- Dip bread: You can use this juice as it is and dip bread or a bagel into it. It is very delicious.
Can I Use a Dutch Oven to Make an Oven Pot Roast Recipe?
Yes, you can make my pot roast in the oven using a Dutch oven. Follow my recipe until it is time to cover the baking dish with aluminum foil. At this step, simply cover your Dutch oven with its lid and place it in the oven. You might need to bake it a few minutes longer.
Can I Bake Pot Roast at a Higher Temperature?
You can, but I prefer baking Turkey Pot Roast at a lower temperature because I feel the flavors are more intense.
If you want to bake it at a higher temperature, set the oven to 400°F (200°C) and cook for about 60 to 70 minutes.
How Much Salt to Put on Boneless and Skinless Turkey Breast?
How much salt you should add to turkey breast really depends on your dietary needs and personal preference. I usually add 2 ½ to 3 teaspoons of salt to 1.5 lb of turkey breast.
The amount of salt also depends on the type of salt you are using. Kosher salt is less salty and less intense than sea salt. Most of the time I cook with sea salt.
Why Use Boneless and Skinless Turkey Breast in Turkey Pot Roast?
I use boneless and skinless turkey breast because I have gallstones, and this way I can safely enjoy it. It also makes the meal lighter, with fewer calories, and easier to digest. That’s why it works well if you have gallstones, acid reflux, or a sensitive stomach.
Can I make Turkey pot roast with skin-on turkey breast?
Yes you can make it. When using skin on turkey breast, then skip on adding 2 teaspoons of cooking oil on the turkey breast because it is skin-on will release its juice, and make turkey breast juicy.
Which Cooking Oil to Choose for Oven Pot Roast Recipe?
When it comes to cooking oil, I recommend using any high smoke point oil since you are baking this meal in the oven. It is really up to you and the oil you prefer. Most of the time, I use sunflower oil because it has a neutral taste. If you use other oils, they may add a bit of flavor to the meal.
Can I Serve Turkey Pot Roast for Thanksgiving?
Turkey Pot Roast is a wonderful Thanksgiving meal because it is juicy, delicious, and tender. It is also safe for a gallbladder diet, acid reflux, and a low-cholesterol diet. So if you are following any of these, you can enjoy this recipe without a problem. If you have IBS and follow a Low FODMAP diet, you can enjoy this recipe too. Just check the section above about safe Low FODMAP vegetable substitutes for celery sticks.
Can I Make It With Frozen Turkey Breasts?
If you have frozen turkey breasts, you need to completely thaw them first. You can leave them in the refrigerator overnight, let them sit at room temperature for a few hours, or use a microwave to thaw them.
What Other Vegetables Can I Add to This Easy Pot Roast Recipe?
I find that the hardest part of any special diet is choosing which vegetables are safe to eat. Here are a few suggestions based on different dietary requirements that you can add to the pot roast recipe.
LOW FODMAP (check out section above about amounts)
- Celeriac
- Zucchini
- Broccoli florets
- Cauliflower florets
- Fennel bulb
- Brussels sprouts
Gallbladder diet and gallstones
- Sweet potato
- Zucchini
- Fennel
- Celeriac
- Cauliflower florets
- Broccoli florets
Acid reflux and GERD
- Sweet potato
- Zucchini
- Fennel
- Celeriac
- Cauliflower florets
- Brussels sprouts
How to Bring Up the Heat?
My husband and I can’t really eat spicy food. He has a sensitive stomach, and the only heat he can handle without upsetting it is black pepper. In my case, I can’t even eat black pepper because it triggers my acid reflux and gallstones.
If you can eat spicy food and love spicy meals, I suggest dried chili peppers, crushed red pepper, cayenne pepper, or crushed jalapeno. You can also use any of your favorite spices to bring heat to the meal. Just make sure whatever you choose is allium-free.
How to store no onion no garlic Pot Roast?
Refrigerator
Store everything separately in an airtight container for up to 3 days.
Freezer
Store everything separately in an airtight container. You can freeze it for up to 2 months.
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Turkey Pot Roast
Ingredients
- 1.5 lb boneless and skinless turkey breast 700g
- 3 lb potatoes 1300g
- 3 larger carrots
- 2 celery sticks
- 1 ½ teaspoons dry thyme
- 1 ½ teaspoon ground rosemary
- 1 ½ teaspoons dry sage
- 2 ½ - 3 teaspoons salt for vegetables
- 2 ½ teaspoons salt for the turkey breast
- 1 cup water 240ml
- 1 ½ tablespoon cooking oil for vegetable
- 2 teaspoons cooking oil for turkey breast
- black pepper to taste you can omit it too if you can’t eat anything spicy
Instructions
- Preheat the oven to 350°F (180°C).
- Wash and peel potatoes and carrots. Cut potatoes in large cubes, and slice the carrots into rounds. Wash celery sticks, and slice them into small pieces.
- Put cut vegetables in a large mixing bowl. Drizzle them with oil, and add dry sage, dry thyme, dry rosemary, salt, and pepper. Toss to coat evenly.
- Spread the vegetables evenly in the bottom of a baking dish.
- Drizzle the boneless, skinless turkey breast with oil and rub with salt and pepper. Place it on top of the vegetables.
- Cover the baking dish tightly with 2 to 3 layers of aluminum foil to trap the steam.
- Bake for 90 to 100 minutes, depending on the size of the turkey breast. Remove from the oven and carefully uncover. Check that the turkey has reached 165°F (74°C) in the center and the vegetables are fork-tender. If not, cover again with the foil and continue baking a little longer.
- Set your oven to broil/grill, and turn the heat up to 392°F (200°C). Broil for 8 to 10 minutes, until the top of the turkey and potatoes are lightly browned.
- Remove from the oven and let rest for 5 minutes. Slice the turkey breast and serve warm with the roasted vegetables.
Notes
Need more recipe ideas?
Check out these recipes:
- Bacon Breakfast Muffin
- Smothered Savoy Cabbage and Potatoes
- No Onion No Garlic Clear Vegetable Soup
- Low FODMAP Sweet Potato Skillet
- My Favorite Potato Casserole
If you need more recipes, check out my meal plan! There you will find 20 unpublished no onion no garlic recipes! Get exclusive recipes without onion & garlic and cheer up your dinner time with delicious meals!
