Citrus & Herb Crisp Whole Roast Low FODMAP Turkey


15 Min

2.5-3 Hours

13-15 lbs. (5.9-6.8 kg)


Perfect for Thanksgiving or anytime you want to feed a crowd, this Citrus & Herb Crisp Whole Roast Low FODMAP Turkey has a deep mahogany crust and loads of flavor from orange, lemon and the classic herb trio – sage, rosemary and thyme. Using the Fody Low FODMAP Lemon & Herb Seasoning gives you a head start and makes the prep for this turkey come together in less time than it takes to preheat the oven. You will need an instant read thermometer; do not rely on the pop-up timers that come with some turkeys. If your bird has one, gently remove and discard before prepping the turkey.


  • One 13 to 15 pound (5.9 kg to 6.8 kg) turkey, preferably organic, at room temperature
  • 1 1/2 tablespoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon low FODMAP Garlic Infused Oil
  • 1/2 cup (1 stick; 113 g) unsalted butter, softened
  • 1 tablespoon Fody Low FODMAP Lemon & Herb Seasoning
  • 1 lemon
  • 1 navel orange
  • 3/4 cup (54 g) chopped leek greens, divided
  • Butcher’s twine
  • 1 cup (240 ml) water
  • Aluminum foil


Position rack in lower third of oven. Preheat oven to 425°F/220 °C. Have ready a large roasting pan and rack; set aside.

Remove turkey neck and any giblets from turkey orifices; set aside. Pat turkey dry inside and out. Season turkey inside and out with 1 tablespoon salt and the pepper.

Stir together the softened butter, remaining salt and Fody Low FODMAP Lemon & Herb Seasoning in a small bowl. Zest the lemon and orange right over the bowl and stir the zest into the butter mixture.

Very carefully loosen the turkey skin starting at the neck cavity by sliding your fingers between the skin and the flesh, taking care not to tear the skin. Rub the seasoned butter all over the breast between the skin and flesh, then rub any extra seasoned butter all over the outside of the bird.

Quarter the lemon and the orange. Stuff about one-quarter of the chopped leeks, 1 lemon quarter and 1 orange quarter into the neck cavity. Stuff the remaining citrus and leek greens in the main cavity. Tie the legs with Butcher’s twine and place bird in roasting rack; tuck wings underneath the turkey. Also make sure neck skin is tucked neatly beneath the bird. Pour water in bottom of pan.

Place bird in oven and roast for 30 minutes. Turn bird around, decrease temperature to 350°F/180°C and roast for another 30 minutes. Rotate bird again, this time basting with pan juice. Keep rotating bird for even browning every thirty minutes, basting each time, until an instant read thermometer reads 165°F/74°C when inserted in the thickest part of the thigh (not touching the bone). If at any time the bird gets too brown, simply cover loosely with aluminum foil. Total roasting time will be 2 1/2 to 3 hours.

Remove your Low FODMAP turkey from oven, remove contents of main cavity then tilt the turkey to drain any juices into pan. (You can remove the neck cavity contents when you carve). Rest turkey on cutting board for at least 20 minutes to allow juices to redistribute before carving. Cover loosely with aluminum foil. Meanwhile, use pan drippings to make your gravy. Carve and serve!


Tips: Do not buy a turkey that has been injected with water and salt. The flavor and texture will throw off the recipe.

About the Chef

Dédé Wilson

Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.

This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.