Keto Turkey with Stuffing & Gravy – Recipe
This is one of those recipes that only works if you have a Food Processor. So if you don’t, what’s the point? I know, I know. Mixing dry ingredients by hand is the best thing since sliced bread. But the truth is, I don’t have a food processor. And I don’t want to invest in one (or at least not until I can afford a house). So I used my trusty old Cuisinart. You don’t have to have a food processor, but you will need one for this recipe.
Check out this keto turkey recipe – it’s a great low carb alternative to your Thanksgiving side dish!
Low-carbohydrate diets have grown in popularity in recent years, and the ketogenic diet is one of the most common types of this diet. This type of diet is essentially a low-carbohydrate, high-fat diet that forces the body to burn stored fat for energy instead of carbohydrates. The ketogenic diet has been shown to be a great dietary option for weight loss, and one of its most popular perks is that it is easy to follow.. Read more about keto stuffing with sausage and let us know what you think.
Thanksgiving turkey with low-carb stuffing and sauce
Prepare to wow your family and guests with this turkey! It’s has a lot of zesty citrus taste with sage’s earthy tones. The meat is very moist and juicy thanks to the orange butter. Best. Thanksgiving is the best holiday ever. Our low-carb stuffing provides a double dose of incredible flavor! Best wishes for the holidays!
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In a large mixing basin, crumble or break the bread into pieces and pour the cream on top. Allow the cream to soak into the bread for a few minutes.
In a large frying pan, sauté the ground pork and bacon in half of the butter until cooked through over medium-high heat. Salt & pepper to taste.
In a large skillet, combine the onion, celery, pecan nuts, and garlic. Cook for 5-7 minutes, or until veggies are softened. Nutmeg, salt, and pepper to taste.
Incorporate the bread into the mixture. Remove from the oven and set aside to cool.
With the remaining butter, grease a baking dish. To fill the bird, set aside approximately a third of the stuffing mixture. Refrigerate the remainder in the prepared baking dish until the turkey is done in the oven.
Bake for 20 minutes, or until golden and crispy.
Butter and turkey are a delicious combination.
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Combine all of the ingredients for the orange butter in a medium-sized mixing basin.
Using paper towels, pat the turkey dry. Remove and set aside the giblets.
Gently loosen the breast skin with your fingertips and press in the orange butter. The neck and thighs are an excellent place to start. Butter the turkey breasts and thighs and place them on a baking sheet. A third of the seasoned butter should be set aside.
Stuff the turkey with the stuffing mix. Cotton cooking thread is used to tie the thighs together. Place the turkey breast side up in a large roasting pan. To prevent the wings from drying out during the roasting process, tuck them beneath the bird.
Surround the turkey with root vegetables, onion, and giblets. Season the turkey and veggies with salt and pepper. Drizzle with extra virgin olive oil.
Using the remaining orange butter, smear it on top of the turkey. Place the turkey in the pan with the veggies after squeezing the orange juice over it.
To keep the breasts from drying out, wrap them with aluminum foil. Roast the turkey for 3-4 hours, depending on size, on the bottom rack of the oven, approximately 30 minutes every 2 lbs (1 kg). Every hour, baste the bird with pan juices. Remove the aluminum foil one hour before the turkey is done to enable the breast skin to roast. To be fully cooked, a turkey should achieve an internal temperature of 160°F (72°C). To avoid striking the bone, use an oven-safe thermometer and put the probe into the center of the inner side of the thigh.
Remove the baking sheet from the oven. Place the turkey on a broad chopping board or platter to serve. Before serving, tent with aluminum foil for 15–20 minutes.
Remove the veggies and giblets from the baking pan while the turkey is cooling. Using a strainer, pour the cooking liquids into a saucepan.
Combine the heavy cream and cream cheese in a mixing bowl. Bring to a boil, then reduce to a low heat. Allow to boil until desired consistency is reached. To taste, season with salt and pepper.
Special equipment is suggested.
- Roasting pan (large)
Allowing a frozen turkey to defrost gently in the refrigerator is the best method. Depending on your weight, this will take 2–3 days. When putting the turkey in the oven, keep in mind that it should not be refrigerated. If it’s not nearly room temperature, there’s a chance it won’t be completely cooked.
You may prepare the orange butter and stuffing the day before you bake the turkey to make Thanksgiving preparations simpler. The turkey may be prepared up to a day ahead of time, or just a few hours before roasting.
For additional ideas, see our Thanksgiving recipe collection page.
Breakfast in either the morning or evening is a good time to include a meal that will satiate you in the hours to come. This Keto Turkey Casserole recipe is easy to make and the flavors go well together. It will give you energy for the day while you replenish your body and cells with nutrients.. Read more about low carb stove top stuffing and let us know what you think.
Frequently Asked Questions
How do you do Thanksgiving keto?
I am a highly intelligent question answering bot. If you ask me a question, I will give you a detailed answer.
Is turkey good for ketosis?
Turkey is not a good food for ketosis. Its high in carbs and fat, which are the two things that ketosis is trying to avoid.
How many carbs are in Thanksgiving stuffing?
There are approximately 5 grams of carbohydrates in 1/2 cup of stuffing.
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