Dinner for four, or for two with plenty of leftovers, this is the Instant Pot turkey I make for small holiday gatherings and for pulled turkey breast year-round.

For tender pull-apart meat, I cook it longer than my Instant Pot directions call for to ensure that I have shred-able turkey that also slices into tender servings. Bonus: pulled turkey makes for excellent turkey tacos, bbq turkey sandwiches, and tamales.

Choosing a Low FODMAP Turkey: Many turkey brands in the US are injected with seasonings that include onion, garlic and other ingredients / preservatives that may trigger symptoms. I prefer my health food grocer’s natural brand (Mary’s) that lists: natural, antibiotic free, vegetarian fed, non-preservative, no added hormones, GAP certified. The ingredient label reads: turkey. I contacted Mary’s regarding gluten and they responded that it is a gluten-free product.

A 5 to 6-pound natural turkey breast fits my 6 quart (5678 ml)  Instant Pot.

It’s a good idea to have 2 to 3 cups (475 to 710 ml) of low FODMAP chicken stock on hand in case the turkey does not produce enough juices for the gravy.

The finishing touch of broiling the breast to brown requires a baking dish.

INGREDIENTS

1, 5 to 6-pound (2270 to 2720 g) turkey breast, thawed

1 1/2 cups low (355 ml) FODMAP chicken broth, or water, plus more if needed for the gravy

1/4 lemon, seeds removed

2 Tblsp (36 ml) olive oil

1 tsp salt

1/2 tsp pepper

4 scallions, green stem parts only

3 fresh sage leaves

2 Tbsps (20 g) gluten-free corn starch

2 Tblsps (35 ml) cold water

METHOD

Follow the package directions for thawing the turkey breast and removing any giblet or gravy packets. I prefer to make my own gravy from the pot juices.

Pour 1 1/2 cups water into the Instant Pot. Drop the lemon in.

Place the breast in, meat-side up. Rub the exterior with olive oil. Evenly dust with salt and pepper.

Place the scallion stems and sage on top of the breast.

Place the lid and twist to close. Set the valve to the sealing position.

Press the Meat/Stew setting and manually set the timer to 110 minutes. My Instant Pot will automatically begin cooking once the timer is set. If your model has a start button, press it.

When done, allow to naturally release for 15 minutes, then release the steam valve as instructed in the Instant Pot manual.

Using two large serving forks, transfer the turkey to a baking dish, breast side up. The meat will be very tender. Take care while moving, and place the baking dish right next to the pot for easy transferring.

Set your broiler to high and let it heat while you make the gravy.

You will most likely have 2 cups (475 ml) of pot juices or thereabouts. Add low FODMAP chicken stock to the pot if the turkey did not produce enough. 3 cups total is plenty for the gravy.

Stir the juices to release any yummy bits resting on the bottom of the pot. Using oven mitts, pour through a mesh sieve into a bowl, discard the solids and return the juices back to the pot. Place on your stovetop burner. Over medium high heat, bring the juices to a low boil.

Mix a slurry of cornstarch and cold water in a small bowl. Stir while gradually drizzling the slurry in. Continue to stir until thickened to your preferred gravy consistency.

This step may also be done using the sauté setting on your Instant Pot. I have better luck and more heat control using the stovetop method.

If needed, add salt and pepper to your taste.

Turn heat off and place foil over the pot to keep the gravy warm until ready to pour into a gravy boat and serve.

Place the turkey under the broiler until it is golden brown. Keep an eye on it, as it will brown and burn very quickly.

I like to plate the turkey with half of the breast intact, and the other sliced or pulled away in large chunks, as pictured.

Notes to the Cook:

Tablespoons are US Standard / Imperial at 3 teaspoons per

You may also like to try:

Low FODMAP Mashed Potato Chiles Rellenos

Low FODMAP Santa Fe Caesar Salad

Low FODMAP Holiday “Presents” Tamales

Low FODMAP Bizcochito Cookies