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The BEST Turkey with Creamy Gravy

The Best Turkey with Creamy 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!

Butcherbox is now giving a FREE turkey to new members! Current Butcherbox members will have the option to purchase turkeys as well!

Offer: Free Whole Turkey (8-12lbs)

Dates: October 16 – November 17

About Butcherbox Turkey:  

  • 10-14lbs
  • All-natural* young turkey
    • *All natural: no basting ingredients, no artificial ingredients, minimally processed
  • No preservatives
  • No antibiotics ever
  • Complete traceability to the farm
  • Animal welfare certified
  • IT IS NOT PASTURED

Click HERE to get a FREE Turkey from Butcherbox!

 

Turkey with Bacon Gravy
 
Prep time
Cook time
Total time
 
Author:
Serves: 9 servings
Ingredients
  • 1 (12 pound) turkey
  • Fine grain sea salt
  • Fresh ground pepper
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 1 large stalk celery, diced
  • 4 small sprigs thyme
  • 10 slices bacon, diced
  • 8 tablespoons ghee or butter
  • 4 tablespoons cream cheese, softened (kite hill if dairy free)
  • OPTIONAL: Serve with Cauliflower Mash (click here)
Instructions
  1. Preheat to 350 degrees F.
  2. Remove the neck and giblets from the turkey.
  3. Pat the turkey dry and season the outside and inside with salt and pepper.
  4. Place onions, celery, garlic and thyme inside the cavity.
  5. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan and tuck the wings under the body.
  6. Cook the bacon in a large skillet over medium heat until crisp, 7 to 8 minutes. Transfer to paper towels to drain, reserving the drippings in the skillet.
  7. Add the ghee or butter to the skillet with the drippings and stir until melted, then pour into a bowl and stir in the juice of 2 lemons. Rub mixture all over the turkey. Place into oven for 30 minutes. After every 30 minutes, baste the turkey with it the drippings. Roast for about 3 hours or until a thermometer inserted into the thigh registers 165 degrees F.
  8. Remove from oven onto a serving tray to rest for at least 25 minutes before carving. Meanwhile, pour the drippings, bacon and bites from roasting pan onto a blender. Add cream cheese and purée until smooth. Taste and adjust seasoning to your liking.
  9. Slice the turkey and serve with the gravy.
  10. Store extra turkey and gravy in separate air tight containers in the fridge for up to 4 days. Turkey can be stored in the freezer for up to a month. Makes 9 servings (about ½ pound per person).
Notes
Nutritional Information (without cauliflower mash):
376 calories, 18g fat, 52g protein, 3g carbs, 1g fiber
 

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About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 15 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 "Keto.". Click here for Keto. http://amzn.to/2EfrECi Click here for our new Keto Courses: http://keto-adapted.com/school/

15 Comments

  • Nadine says:

    Where is the bacon?

  • Kimberly says:

    think your instructions got, um, side swiped? Instructions said “Place 1 inside the cavity along with onions, celery, garlic and thyme” – Um one What?
    Also there isn’t instructions for the gravy, but that must be what the cream cheese is for?
    And the pan instructions must be missing something as well?

    • Maria Emmerich says:

      That part is fixed. For the gravy, it is right in the direction step 7.

      Meanwhile, pour the drippings and bites from roasting pan onto a blender. Add cream cheese and purée until smooth. Taste and adjust seasoning to your liking.

  • Sharon says:

    Nevermind, it’s been fixed. But still, where is the bacon?

  • Sue Carol Goodwin says:

    So, is bacon being fried before #6? Do you take the bacon out of the skillet and put back in gravy at end?

  • Gladys says:

    Oh, Maria, you missed the Canadian Thanksgiving…it was two days ago on the 14th!

    Thanksgiving bounces around on the calendar…it is always the second Monday in October!

    I love your cookbooks, I am wondering…could you add the volume of portions…a soup that serves, say, 10, is tough to judge.

    And how about producing cookbooks that are standardized…cooking for one or two….with the ability to double or triple the ingredients. The current outcomes in your books cooked quantities are all over the map. It makes it near impossible for a single person to use your recipes!

    And I am very sad…that your pressure cooker book does not include the use of a traditional pressure cooker…I bought one to prepare beef bone broth after reading Keto Adapted Christmas 2013. The instant pots was not yet in stores, here in Canada. Even finding a traditional pressure cooker to buy was a true culinary hunt!

    Regards,
    Gladys,
    Toronto, Canada

  • Cici says:

    So a couple of questions.
    #1: What do you do with the bacon?
    #2: In #6 you say to add butter to skillet with drippings. What drippings? (I’m guessing bacon fat from cooking the diced bacon?)
    If that’s the case, do you do anything with the cooked bacon?
    Lastly, in #7 I assume you mean bits not bites (referring to the fond?)
    Also, there is always a huge variation in the amount of drippings I get when I roast a turkey. What quantity of drippings do you use for the amount of cream cheese in this recipe ?

  • Caryn says:

    10 pieces of COOKED bacon? Diced?

    In #7 you talk about the gravy you say add the “bites” are you referring to the cooked, diced bacon?

    The bacon part is still a little unclear.

    I can’t wait to try this Gravy!

    Thank you!

  • Joanne says:

    This sounds amazing! I’m going to make it for Thanksgiving this year. In step 6, it says to drain the bacon on paper towels, but then I don’t see the bacon used anywhere (I do se the drippings used in 7). Does that mean to just discard the bacon (or use it in another recipe)? (I don’t want to miss out on any bacony goodness!) Thanks!