Sometimes, celebrating the holidays means gathering only your spouse and pets around the dinner table. For us, Thanksgiving is always just the two of us, which is why we made an Oven Roasted Turkey Breast recipe. There is no way we can polish off a twelve pound turkey, but that doesn’t mean we can’t share in the deliciousness.
Why Bone In Turkey Breast?
Turkey breast is infamously known for being the driest piece of meat. Therefore, buying it and cooking it bone-in can help salvage whatever juice there is. The meat closest to the bone, no matter the cut, is always going to be the most juicy. If you can manage to get your hands on a bone-in ribeye, you are in for a treat! Grab that sucker and forget the turkey this holiday season.
All We Want Is A Juicy Turkey Recipe!
Can I be honest with you guys for a moment? It’s impossible to come away with a juicy turkey breast whether you roast the entire turkey or just the breast. For this reason, we have paired this easy oven roasted turkey breast recipe along with a delicious gravy to save the day!
Oven Roasted Turkey Breast With Gravy
If you’re celebrating this holiday season with a small group of people or even just yourself, this recipe is a great way to tailor Thanksgiving dinner to you. Traditions can be fun, and eating turkey during the holidays is definitely one of them. With our oven roasted turkey breast and easy gravy you won’t have to stress over Thanksgiving dinner this year!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Oven Roasted Turkey Breast”
Oven Roasted Turkey Breast
Ingredients:
Turkey Breast
- 2-3 lb skin-on, bone-in turkey breast
- 1/4 cup butter, room temperature
- 2 cloves minced garlic
- 1 tsp Pink Himalayan Salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp dried basil
- 1/4 tsp dried sage
- Dutch Oven
Gravy
- 1/4-1/2 cup chicken broth
- 1/4 tsp xanthan gum
- 1 small shallot, chopped
- turkey drippings
Instructions:
- Preheat your oven to 375 degrees. Pat the turkey dry and seperate the skin from the breast.
- Combine the butter and seasonings in small bowl and spoon the mixture under the skin and rub into the breast. If desired, rub the mixture on top of the skin.
- Place the seasoned turkey in a dutch oven/skillet that can be covered with a lid.
- Cover and roast for 45 minutes.
- Remove the lid the roast for an additional 15-20 minutes.
- Once cooked through (internal temp 165), remove the turkey and set aside to rest while you make the gravy.
- Place the turkey skillet on the stove top and heat to medium heat. Add the chopped shallot to the turkey drippings, and stir to combine.
- Once the shallots are tender, add in the xanthan gum and chicken broth. Bring the gravy up to a simmer as you stir until gravy has thickened.
- Remove gravy from heat and serve alongside the turkey breast. Enjoy!
- NOTE: Nutrition is for a 2lb turkey breast (as shown in video). Feel free to use any pre-made seasonings you have on hand!
Notes
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
Forgot to mention also set your temp at 325-350 degrees. Don’t forget using a cast iron skillet makes the temp twice as hot as well! GL ❤️
If you want a juicy bird, you need to brine in water,Kosher salt , sugar (stevia) bay leaf can also add whatever else you like or just the water and Kosher salt let it sit over night in the water or at least for a couple of hours before cooking. Also next time throw a little water or broth in the bottom of your pan. Hugs ❤️
We are going to swap the turkey for chicken. But EVERYTHING looks amazing. Thank you for posting this.
This should come out really good. Very similar to my roast chicken recipe. If you want really moist turkey. Follow the above but start with turkey breast side down and flip turkey half way through cooking time. Especially good (and difficult) with a large bird. Very worth the effort though.
I made this recipe yesterday and the herb blend was delicious and the turkey breast was moist. I rubbed the turkey with the herb blend the night before. I have been following Atkins and I have been putting more effort in my meals to keep me in ketosis. Enjoy your videos and will be trying more of your recipes! Thank you!
Can this be cooked in a roasting pan if you don’t have a Dutch oven?
Yup!
For all the folks doing keto out there who can’t use these “gums” (or don’t want to) check out this product to thicken your recipes: https://miraclenoodle.com/collections/all/products/konjac-flour
Sous Vide will give you the best turkey ever https://www.seriouseats.com/recipes/2014/11/sous-vide-turkey-breast-crispy-skin-recipe-thanksgiving.html
can I use arrowroot for thickening the gravy instead?
It might be a little higher in carbs, but it should workout fine. We haven’t tested this so let us know if you do!
Would arrowroot be a good thickener for the gravy?
Maybe, but it might be higher in carbs. We haven’t tested this yet.
I always cook a ten to twelve pound turkey for myself and after cooking it I freeze the drumsticks and one or both breasts all separately for future easy protein. Great prices on turkey at Thanksgiving and Christmas, seems like a missed opportunity not to cook a whole bird.
Can you make this dairy-free? Also, I am very new to keto, but is there any other alternative to the xanthsm gum? Perhaps arrowroot? Thanks!
Not really, other thickeners are higher in carbs and this is the best way to thicken the gravy.
I agree. White meat, chicken or turkey, is dry. So, why don’t you eat dark meat? It’s moist and flavorful.
Do you think you could swap beef gelatin powder for the xanthan gum and if so how much?
No, the gelatin would only thicken once it is chilled. You need the xanthan gum to thicken it while being hot.
Matt u ask if anyone knows how to make moist Turkey! I like to use a paper sack. It also helps brown nicely.
Is that cauliflower mash as the side dish?
yup!
What are the macros for the gravy?
It really depends on how much drippings come off of your turkey, and how big your shallot is, but it should be fairly low carb depending on the servings. It is basically all fat. If you want to precise, you can add all the ingredients and measurements into a food tracker
Love the recipe, this will be my fist Keto Thanksgiving.
Looks great! Don’t forget that if you get a great deal on a fresh Thanksgiving turkey you can just cut it up into parts, as you would butcher a chicken and then keep the back and wings for stock, have do a breast…keep the thighs and drumstick for another time.
I just got a really nice 10 lber for $20 and did this. But I LOVE turkey. Cheers!
Please unsubscribe me. I don’t want to get anymore mail from you.
You can unsubscribe at the bottom of our emails. It should say “update email preferences” or something along those lines if it doesn’t say unsubscribe.