Name: Holiday Turkey With Low-carb Stuffing And Gravy Recipe
Total time: 340 min
Yield: 10
Cuisine: Turkish

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Be prepared to wow family and friends with this turkey! it’s loaded with fresh citrus flavor,  and the earthy tones of sage. And the orange butter makes the meat unbelievably moist and juicy. Best. Thanksgiving. Ever. Our low-carb stuffing adds a double whammy of amazing deliciousness too! happy holidays!.

How to make Holiday Turkey With Low-carb Stuffing And Gravy Recipe

Anne Aobadia

Crawler

Turkish

<p>Be prepared to wow family and friends with this turkey! it’s loaded with fresh citrus flavor,  and the earthy tones of sage. And the orange butter makes the meat unbelievably moist and juicy. Best. Thanksgiving. Ever. Our low-carb stuffing adds a double whammy of amazing deliciousness too! happy holidays!.</p>

Non Vegetarian

140 g low carb Holiday bread or any other low carb bread

120 ml heavy whipping cream

450 g ground pork or ground turkey

200 g bacon, diced

3 tbsp butter

1 yellow onion, finely choppedyellow onions, finely chopped

220 g celery stalk, dicedcelery stalks, diced

110 g pecans, chopped

2 garlic clove, mincedgarlic cloves, minced

0.5 tsp ground nutmeg

salt and ground black pepper

280 g butter, softened

2 shallot, finely choppedshallots, finely chopped

1 tbsp dried sage, finely chopped

1 orange, zestoranges, zest

1 tsp kosher or ground sea salt

0.25 tsp ground black pepper

5.5 kg whole turkey

280 g rutabaga, diced

2 carrot, roughly choppedcarrots, roughly chopped

2 yellow onion, wedgesyellow onions, wedges

giblets from the turkey

2 tbsp olive oil

1 orangeoranges

2 tsp kosher or ground sea salt

1 tsp ground black pepper

drippings from the turkey

475 ml heavy whipping cream

110 g cream cheese

salt or ground black pepper

Crumble or tear the bread into pieces in a large bowl,  and pour the cream on top.  let the bread absorb the cream for a few minutes. 

step 1

Fry the ground pork with bacon in half of the butter on medium-high heat in a large frying pan until cooked through.  season with salt and pepper. 

step 2

Add onion,  celery,  pecan nuts,  and garlic to the pan.  cook until vegetables are softened,  about 5-7 minutes.  season with nutmeg,  salt,  pepper. 

step 3

Stir bread into the mixture.  set aside and let cool. 

step 4

Butter a baking dish with remaining butter.  reserve about a third of the stuffing mixture to stuff the turkey.  place the rest in the prepared baking dish,  and refrigerate until the turkey is done in the oven. 

step 5

Bake until browned and crunchy,  about 20 minutes. 

step 6

step 7

In a medium-sized bowl,  combine all of the orange butter ingredients. 

step 8

Pat the turkey dry with paper towels.  remove the giblets and reserve. 

step 9

Using your fingers,  gently loosen the breast skin and push in the orange butter.  a good place to start is around the neck and thighs.  spread butter under the turkey breast and thighs.  reserve a third of the seasoned butter. 

step 10

Stuff the stuffing mix into the turkey.  tie together the thighs with cotton cooking string.  place the turkey in a big roasting pan,  breast up.  tuck the wings under the turkey so that they wont dry out during roasting.  

step 11

Place root vegetables,  onion,  and giblets around the turkey.  salt and pepper the turkey and vegetables.  drizzle with olive oil. 

step 12

Smear the rest of the orange butter on top of the turkey.  squeezed the orange juice over the turkey and place them in the pan together with the vegetables. 

step 13

Cover the breast part with aluminum foil to protect it from drying out.  place on lower rack in the oven and roast the turkey for 3-4 hours depending on the size,  about 30 minutes per 2 lbs (1 kg).  baste the turkey every hour with pan juices.  one hour before the turkey is done,  remove the aluminum foil to allow the breast skin to roast.  


a turkey should reach an inner temperature of 160f (72c) to be thoroughly cooked.  its a good idea to use an oven-safe thermometer,  and insert the probe into the middle of the inner side of the thigh,  without hitting the bone. 

step 14

Remove from the oven.  transfer the turkey to a large cutting board or serving plate.  tent with aluminum foil for 1520 minutes,  before serving. 

step 15

While the turkey is cooling,  remove the vegetables and giblets from the baking pan.  pour the cooking juices through a strainer into a saucepan. 

step 16

Add heavy cream and cream cheese.  bring to a boil and lower the heat.  let simmer until desired consistency.  season with salt and pepper to taste. 

step 17

step 18

step 19

step 20

step 21

step 22

step 23

step 24

step 25

step 26

step 27

step 28

step 29

step 30

step 31

step 32

step 33

step 34

step 35

step 36

step 37

step 38

step 39

step 40

step 41

step 42

step 43

step 44

step 45

step 46

step 47

step 48

step 49

step 50

step 51

step 52

step 53

step 54

step 55

step 56

step 57

step 58

step 59

step 60

step 61

step 62

step 63

step 64

step 65

step 66

step 67

step 68

step 69

step 70

step 71

step 72

step 73

step 74

step 75

step 76

step 77

step 78

step 79

step 80

step 81

step 82

step 83

step 84

step 85

step 86

step 87

step 88

step 89

step 90

step 91

step 92

step 93

step 94

step 95

step 96

step 97

step 98

step 99

step 100

Diet Doctor