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Perfect Roast Turkey with Protein Sparing Gravy

Thanksgiving is coming which means Turkey Time!

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!

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About Our Turkey:  

  • 8-12lbs
  • All-natural* young turkey
    • *All natural: no basting ingredients, no artificial ingredients, minimally processed
  • No preservatives
  • No antibiotics ever
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  • Complete traceability to the farm
  • Animal welfare certified

Click HERE to get a FREE Turkey from Butcherbox!

GREAT news!

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At our Thanksgiving table, we also love to serve the best quality gourmet cheeses! I also love to order gourmet cheeses for my family and friends around the holidays! It is the gift that keeps on giving!

Click HERE to check out hundreds of gourmet cheeses! 

I also served my Perfect Roast Turkey with my protein sparing stuffing recipe using my protein sparing bread! Watch for the protein sparing stuffing coming in a few weeks!


Perfect Roast Turkey with Protein Sparing Gravy

Maria Emmerich
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Course Dairy Free, Egg Free, Main Course, Poultry, Sauces and Condiments
Cuisine American
Servings 12
Calories 389



  • 1 12-14 pound whole turkey Click HERE
  • teasposons Redmond Real salt divided (use code MARIA15 for 15% off)
  • 3 sprigs fresh thyme divided
  • 2 sprigs fresh sage
  • 1 large yellow onion cut into 6 wedges
  • 5 cloves garlic minced
  • 4 tablespoons butter or duck fat if dairy free
  • 1 whole lemon cut into wedges


  • 2 cups Turkey drippings or 1/2 cup for turkey breast
  • 3 cups cold chicken broth divided (or 3/4 cup for a single turkey breast)
  • 3 tablespoons Further Food gelatin or 3/4 tablespoon for a single turkey breast


  • Place an oven rack in the lowest position (with room above to fit the turkey) and preheat the oven to 350 degrees F.
  • Remove any turkey parts from the cavity and set aside in the fridge or discard.
  • Pat the turkey dry on the inside and out with paper towels.
  • Season the cavity with 1 teaspoon salt and stuff the cavity with 2 sprigs of thyme, sage, half of the onion wedges and garlic.
  • In a small saucepot, place the the butter, lemon zest, lemon juice and thyme. Heat until butter is just melted. Brush the turkey with the melted butter mixture.
  • Season the outside of the turkey well with 4 teaspoons salt.
  • Place the remaining onion wedges in the bottom of a roasting pan. Place the roasting rack in the pan, making sure it is level.
  • Place the turkey to the rack, tuck the wings back under the body and tie the legs together with kitchen twine.
  • Roast for 2 hours and 30 minutes, basting with pan drippings every 30 minutes if desired.
  • Cook until a thermometer inserted in the thickest part of a thigh measures 165 degrees F, about 2 1/2 hours.
  • Allow to rest for 30 minutes before carving.
  • Meanwhile make the gravy.
  • To make the gravy, remove the turkey from the roasting pan (or slow cooker for a turkey breast), pour the contents through the fine mesh sieve over a bowl, so that the drippings end up in the bowl. Discard the solids.
  • In a small bowl, place the 1 cup cold broth Sprinkle the gelatin powder over the broth. Set aside to dissolve.
  • Place the Turkey drippings and rest of the broth in a saucepan over high heat. Bring to a boil, then lower the heat to a simmer for about 20 minutes, until the gravy has reduced by half.
  • Add the dissolved gelatin mixture into the pan, whisking often, until dissolved.
  • Allow the gravy to cool from hot to lukewarm - it will thicken as it cools. It may form a film on top, but just whisk it and it will go away. It will gel and be too thick if it gets completely cold - just reheat it to make it pourable again.


Calories: 389 | Fat: 19g | Protein: 46g | Carbohydrates: 2g | Fiber: 0.4g | P:E Ratio: 2.2



“I want to thank Maria SO much. I did a personal health assessment about 6 weeks ago and it has changed my life.

I was already keto, but struggling. I have implemented the changes she suggested and I have finally given up dairy and I feel amazing!

I have pretty severe RA, along with other medical conditions and used to hate mornings because I was so stiff and it took me hours to get my you know what together. Now I can’t wait to get up and start my day.

I am losing weight again, sleeping great, have the energy of a 20 year old and my chronic bloating and diarrhea has disappeared and I am just so grateful for Maria and Craig Emmerich for everything they are doing to try to help us all live our best life.

I was getting very depressed for some time, but now I am hopeful and excited to live life again! If you haven’t done it yet and are suffering PLEASE reach out to them and at the very least do a health assessment so you can get your life back!” – Michelle


Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!

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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.".


  • Peggy Stewart says:

    Wow, that was fast, thanks for all you do for us! You are such an amazing cook, I hesitate to even ask this but was wondering if you have ever tried sauteing mushrooms, blending them til very smooth and using them as the thickening agent for your gravy? It is delicious. Of course you can play with other things like onions, seasonings, even adding cream, but mushrooms and bone broth with the drippings are great even on their own. Thanks again.

  • Gladys says:

    Ooops, Maria, you missed Thanksgiving in Canada by FOUR days!
    It was on Monday, October 11, 2021.
    It is always the second Monday of October! So the date bounces around!

    So,I will keep this for Christmas!
    Yes, we eat turkey twice!

    Stay safe😷
    Great news 📣 the US 🇺🇸and Canadian 🇨🇦border will open on November 8, 2021 to travellers crossing by land🚘 only with proof of double 💉💉vaccination!🎉🎉🎉

  • Kristen K. says:

    Are there any cheeses they carry that you recommend for those with dairy intolerance?

    • Maria Emmerich says:

      Some people do better with A1 dairy. But otherwise you would want to look for a non-dairy product like goat or maybe Kite hill.

  • Wenchypoo says:

    Maria–just found this while searching for recipes that whip up into meringues using carton egg whites: https://www.supergoldenbakes.com/halloween-meringue-ghosts/ I know you always come out with new holiday ideas, so I thought of you right away. I know this recipe as written is CONVENTIONAL, but could it be tweaked in Maria-fashion to be a protein-sparing recipe?

    Also, everything I’ve found on using carton egg whites for whipping says you can do it, but the egg whites have to be room temp. first, and the whipping may take longer (cream of tartar/lemon juice apparently not needed). I’m going to take a stab at your protein-sparing bread recipe now. I haven’t up til now because I don’t want to end up neck-deep in yolks with no way to use them that appeals to me.

  • Ginger says:

    What do you suggest instead of the drippings? Our school does a potluck where they provide the turkey and teachers bring the sides. I’d like to make your PSGravy as one of my offerings but I won’t have any drippings. Do you think just more chicken broth would suffice…or would you recommend something else?

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