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
Low FODMAP diet: celery stick at a bigger serving of ¼ of stick or 10g is considered a high FODMAP ingredient. Check in the text above some suggestions and amounts of low FODMAP vegetables that you can substitute for celery sticks.