Mustard-rubbed roast turkey with mushroom gravy (recipe)
| Mustard-rubbed roast turkey with mushroom gravy (recipe) | |
|---|---|
| Name | Mustard-rubbed roast turkey with mushroom gravy |
| Ingredients | Dijon mustard • Olive oil • Fresh parsley • Fresh lemon juice • Lemon peel • Fresh thyme • Fresh sage • Turkey • Low sodium chicken broth • Mushroom • Low sodium chicken broth • Cornstarch |
| Cooktime (in hours) | 4 |
| Preptime (in hours) | 0.333333333 |
| Totaltime (in hours) | 4.333333333 |
| Keto friendliness | Keto friendly |
| Calories | 1395.6 |
| Fat | 80.5 |
| Protein | 152.8 |
| Carbohydrate | 6.5 |
| Fiber | 1.6 |
| Net carbohydrates | 4.9 |
| Sugar | 1.5 |
| Saturated fat | 21.6 |
| Cholesterol (mg) | 510.2 |
| Sodium | 787.3 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Mustard-rubbed roast turkey with mushroom gravy (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!
- For turkey:
- Coarsely puree first 7 ingredients in processor.
- Reserve 1/2 cup mustard mixture in bowl; cover and chill.
- Rinse turkey inside and out; pat dry.
- Slide hand under skin of turkey breast, legs and thighs to loosen skin.
- Using hand, spread 1 cup mustard mixture under skin over turkey breast, legs and thighs.
- Spread remaining mustard mixture inside main cavity.
- Place turkey on rack in large roasting pan.
- Slide pan with turkey into large plastic bag (about 30-gallon capacity).
- Close bag; refrigerate turkey at least 1 day and up to 2 days.
- Position rack in bottom third of oven; preheat to 325 8F
- Remove pan with turkey from bag.
- If stuffing turkey, spoon stuffing loosely into main cavity.
- Tuck wing tips under turkey; tie legs together loosely.
- Spread 1/2 cup chilled mustard mixture all over turkey.
- Roast 2 hours.
- Baste with 1/2 cup broth.
- Continue to roast until turkey is brown and thermometer inserted into thickest part of thigh registers 180 8F, basting frequently with remaining 1 1/2 cups broth and pan juices and covering loosely with foil if browning too quickly, about 1 hour 30 minutes longer if unstuffed and 2 hours longer if stuffed.
- Transfer turkey to platter.
- Tent loosely with foil; let stand 30 minutes.
- Reserve pan juices for gravy.
- For gravy:
- Pour pan juices into large measuring cup.
- Spoon off fat, reserving 2 tablespoons.
- Heat 2 tablespoons turkey fat in heavy large skillet over medium-high heat.
- Add mushrooms to skillet; saute until brown and tender, about 15 minutes.
- Add enough broth to pan juices to measure 3 1/2 cups.
- Add 3 1/2 cups pan-juice mixture and cream to mushrooms.
- Boil 8 minutes to blend flavors.
- Mix cornstarch and 1/4 cup broth in small bowl.
- Mix into gravy.
- Continue to boil until gravy thickens, about 1 minute; season with salt and pepper.
- Serve turkey with gravy.
Food tags
Poultry, Meat, Very Low Carbs, High Protein, High In...
- For further details on KetoMeter, read the Free Keto Diet E-book and explore the Keto Meter Guide.
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Time:
Prep Time in Hours and Mins:4H20M
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Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.Contributors: Prab R. Tumpati, MD
