Turkey Dinner with Homemade Gravy
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Turkey Dinner with Homemade Gravy
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This will make 9 servings of turkey and 12 servings of gravy. Each serving together will be 349 Calories, 22.3g Fats, 3.3g Net Carbs, and 32g Protein. You can easily pair this with some fatty bacon and brussels sprouts to make give it more fats!
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Ingredients
Oven-Roasted Turkey
- 5 lb. whole turkey or something in similar size
- ½ onion medium
- 1 lemon medium
- ¼ cup garlic minced
- 1 tsp. rosemary dried
- 3 spring onion chopped, stalks
Turkey Coating
- 3 tbsp. butter melted
- 1 tsp. cayenne pepper
- 2 tsp. chicken herb seasoning
Gravy Base
- turkey innards leftover
- ⅓ cup chicken stock
- 3 cups water
- 1 tsp. Worcestershire sauce
- 2 spring onions
- 3 Brussels sprouts
- salt
- black pepper
- 2 tbsp. bacon fat
Gravy Spices
- You will need to double these if you did not half the amount of gravy you are using.
- 4 thyme sprigs, fresh
- 1 bay leaf
- ¼ tsp. rosemary
- ¼ tsp. xanthan gum
- ¼ Cup heavy cream
Instructions
- Preheat your oven to 325F. Stuff the turkey with all of the ingredients listed.
- Mix together the coating ingredients and then pour over the entire outside of the turkey. Make sure everything is coated (make more if needed).
- Bake turkey for 2 1/2 hours (you may need to cook it longer depending on the size - you want 165F internal temperature) . In the meantime, boil the turkey innards in 3 cups water and 1/3 cup chicken broth. Bring to a rolling boil and then reduce heat down to medium-low so it continues to simmer for about an hour.
- Add a few brussels sprouts, spring onion, Worcestershire and salt and pepper to the gravy. Boil for 30-45 minutes more and then blend with an immersion blender.
- At this point, you can split the gravy in half (I have non-keto family that wanted it their way) or keep it the same. If you keep it as a whole serving, double the spices that go into the gravy.
- Before the turkey is going to come out of the oven, add spices (except xanthan gum) and cream to gravy and bring to a full boil. Continuously stir and let it reduce over the next 15-20 minutes. Once it gets to a good consistency (relatively thick), add the xanthan gum and mix it all well.
- Let turkey rest and then pour pan drippings into gravy for a richer sauce.
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