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Butter Lovers Turkey 

Thanksgiving is coming which means Turkey Time!

I have been creating and testing recipes for the BEST turkey recipe for all of you to enjoy!

This Butter Lovers Turkey with Brown Butter Gravy will impress all of your guests even if they do not like turkey!

I never liked Thanksgiving turkey and I really didn’t like the gelatinous gravy that came with the bland turkey. If that is how you felt about turkey and gravy in the past, I have the most delicious keto recipes for you! The Brown Butter Gravy is the BEST gravy I have ever had! I could drink this keto gravy, it’s that delicious!

I have great news for you! You all know I despise going to the grocery store! I don’t like wasting time driving to the store and waiting in line. This is why I get just about everything mailed to my front door! Including my Thanksgiving Turkey!

Thanksgiving can be stressful enough! I fill my freezer with healthy meats and turkey so I can just grab what I want to eat out and cook it up in no time! My favorite is to cook Butcherbox pre-made hamburger patties and my boys love them too!

Butcherbox now has free range TURKEY! Click HERE to check it out! 

For NEW Members, click HERE to get a FREE TURKEY! 

About Butcherbox Turkey:  

  • 8-12lbs
  • All-natural* young turkey
    • *All natural: no basting ingredients, no artificial ingredients, minimally processed
  • No preservatives
  • No antibiotics ever
  • No added hormones
  • Complete traceability to the farm
  • Animal welfare certified
  • IT IS NOT PASTURED

 

Click HERE to get a Turkey from Butcherbox!

I made a Youtube cooking video making this delicious Butter Lovers Turkey recipe with the BEST gravy to show you how easy a keto thanksgiving can be!

Click HERE to subscribe to our keto YouTube Channel and tell your friends! Its a FREE and fun way to learn keto! 


Butter Lovers Turkey
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
Instructions
  1. Place an oven rack in the lowest position (with room above to fit the turkey) and preheat the oven to 350 degrees F.
  2. Remove any turkey parts from the cavity and set aside in the fridge or discard.
  3. Pat the turkey dry on the inside and out with paper towels.
  4. Season the cavity with 1 teaspoon salt and stuff the cavity with the thyme, sage, lemon wedges and half of the onion wedges.
  5. In a small bowl, place the 4 tablespoons room temperature butter and the garlic. Stir together with a fork. Using your hands, carefully separate the skin from the flesh of the turkey from the breasts toward the legs, making sure not to tear the skin.
  6. Spread half of the butter mixture evenly between the skin and flesh on one side. Do the same on the other side using the remaining garlic butter. Any butter on your hands can be rubbed on the outside of the turkey.
  7. Season the outside of the turkey well with 4 teaspoons salt.
  8. Place the celery pieces and remaining onion wedges in the bottom of a roasting pan. Place the roasting rack in the pan, making sure it is level. Pour the broth into the pan.
  9. Place the turkey to the rack, tuck the wings back under the body and tie the legs together with kitchen twine.
  10. Cut a 20-inch piece of cheesecloth and fold twice, creating 4 layers. Submerge the cloth in the melted butter, making sure it is completely saturated with it. Gently squeeze the cloth, then re-form so there are 4 layers and place on top of the turkey, covering it completely. Use a turkey baster to baste the cheesecloth with some of the remaining melted butter.
  11. Roast for 2 hours and 30 minutes, basting with butter and pan drippings every 30 minutes.
  12. After 2½ hours, very gently remove the cheesecloth from the turkey, taking care not to tear the skin. The skin may stick to the cheesecloth, so make sure it is basted well. If it does stick at the end of cooking, baste the areas that are stuck with more butter or pan drippings and gently pull away the cheesecloth.
  13. Baste the turkey one more time with the pan juices, then return the turkey to the oven with the breasts facing towards the back and cook until a thermometer inserted in the thickest part of a thigh measures 165 degrees F, about another 30 minutes.
  14. Allow to rest for 30 minutes before carving.
  15. Meanwhile make the gravy.
  16. Heat ¼ cup butter into a sauce pot and cook over high heat while whisking occasionally. The butter will eventually froth up, which often now. The butter will start to turn brown. Remove from heat and whisk for 15 seconds, it will continue to brown.
  17. Pour the drippings and bites from roasting pan onto a blender. Add brown butter and cream cheese and purée until smooth. Add additional broth if needed. Taste and add salt to your liking.
  18. Slice the turkey and serve with the gravy.
Notes
Nutritional Information:
337 calories, 27g fat, 19g protein, 2g carbs, 0.3g fiber
 

TESTIMONY OF THE DAY

“Results: Week 1 of PSMF .. -3.5 lb 🤩 -53.5 lbs down total!

I followed traditional keto marco’s from Jan – Apr.. saw amazing results. Things slowed down.

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Shocked by the scale today! And the best part.. I ate Maria’s soft serve ice cream last night and still lost weight.. GOD is Good!!I have weight goals in mind, but for now, keep it going!!” – Kellie

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Maria Emmerich

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".

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