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Home / Blog / #WhatsCookinWednesday Keto Christmas Turkey and Stuffing

There was nothing like mom’s Christmas dinner and though I loved it as a kid and now that I am an adult, I have to admit that, I go for the Keto version of everything!  Instead of just offering you a single holiday recipe, we are going to be doing a series for your favorite holiday dishes all Keto style.  So, with that being said, be sure to check back every Wednesday so that you can add all of the recipes to make your Christmas dinner complete from tantalizing start to a delicious decadent end.  We start this WhatsCookinWednesday holiday series with the two most important components the Turkey and Stuffing.

Not only will you wow your friends and family with these juicy, flavorful dishes, but you will do it without a single care because it’s healthy and delicious.  This turkey is loaded with flavor with hints earthy sage and citrus goodness.  Added to this exceptional turkey is a low-carb stuffing that will kick your tastebuds in high gear.

Enjoy!

The Lowdown

Yields 12 servings at 1413 Cal per serving, 96g Fat, 14g Net Carbs, and  118g Protein.

The Groceries

Turkey

  • 12 lbs turkey
  • 10 ounces celery root, rough chopped
  • 2 carrots roughly chopped
  • 2  yellow onions
  • 2 tbsp olive oil
  • 1 orange, juiced
  • 1 cup water
  • 2 tsp kosher or ground sea salt
  • 4 tsp ground black pepper
  • Giblets from the turkey

Orange and Sage Butter

  • 10 oz butter, at room temperature
  • 2 shallots, finely chopped
  • orange
  • 1 tsp kosher or ground sea salt
  • 1/4 tsp ground black pepper
  • 2-3 sprigs fresh sage, finely chopped

Stuffing

  • 3 tsp butter
  • 2  yellow onions, finely chopped
  • 5 1/3 oz bacon, diced
  • 1/2 lb celery root, diced
  • 1 apple, grated
  • 2 oz pecans, chopped
  • 2 pcs  low carb bread
  • 1 cup heavy whipping cream
  • 30 oz ground pork
  • 2-3 Sprigs, fresh sage, finely chopped
  • 1/2 tsp ground nutmeg
  • 1 tsp kosher or ground sea salt
  • 1/2 tsp black pepper

Gravy

  • 1-2 cups juices from roasting the turkey
  • 1-2 cups heavy whipping cream
  • 3 ozs cream cheese

The Execution

Butter and Turkey

  1. In a medium bowl, combine all of the orange butter ingredients.
  2. Using your fingers, gently loosen the breast skin and push in the orange butter, starting with the next and thighs.
  3. Spread butter under the turkey breast and thighs.
  4. Reserve 1/3 of the seasoned butter.
  5. Pat the turkey dry with paper towels.  Remove the giblets, and set aside.
  6. Salt and pepper 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 they don’t dry out.  Stuff 1/3 of the stuffing mix inside of the turkey.
  7. Preheat oven to 350 degrees F (85 degrees C).  Place root veggies, onion, and giblets around the turkey. Salt and pepper and add olive oil on top of the veggies.  Sprinkle sage on top.  Add one cup of water.
  8. Place the rest of the orange butter on top of the turkey.  Cover with squeezed orange juice.  Roughly chop the orange into wedges, and add to pan.
  9. Place a piece of aluminum foil on the breast part to protect it from drying out.  Place on lower rack in the oven and roast the turkey for 3 1/2 – 4 1/2 hours.  Baste the turkey every hour with pan juices.  One hour before the turkey is done, remove the foil to allow the breast skin to roast.
  10. Remove from the oven.  Transfer the turkey to a large cutting board or serving plate.  Tent with foil for 15-20 minutes, before serving.

Gravy

  1. Remove the veggies and giblets from the baking pan.  Pour the cooking juices through a strainer into a saucepan.  Bring to a boil and reduce by 30-40 percent.  Season with salt and pepper to taste.
  2. Add heavy cream and cream cheese.  Bring to a boil and lower the heat.  Let simmer until desired consistency.

TIP:  The best way to thaw your turkey is to let it thaw slowly in the fridge. This could take 2-3 days so, get started early.  But remember before you being the process of baking your turkey make sure it has been brought to room temperature.

The internal temperature of the turkey should be 160 F before it’s cooked through.  When inserting the thermometer, it’s best that it is inserted into the middle of the inner side of the thigh (without hitting bone).

 

My name is Len Benoit and I’m the owner/trainer at Fit 1 in Toronto/Etobicoke.  I didn’t invent this delicious #WhatsCookinWednesday Keto Turkey and Stuffing recipe I spied it on dietdr.com, but I will enjoy it right along with the rest of you. If you liked this one then there are a lot of delicious recipes just right for your keto journey.  Check them out.   If you are looking for gyms in Etobicoke or Toronto and want more information about my Women’s and Co-Ed Bootcamp, Youth Sportfit Program, or Personal Training classes, give me a call at 647-776-7776 or visit the website at www.fit1bootcamp.com.  Come in for a FREE 7-Day Trial membership if you are friends with one of our members, if not, head on over to the website to learn more about our FREE 1 session mini-session and find out why FIT is right for you!

           

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