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prep time
15 min
cook time
8 h 25 min
ready time
8 h 40 min
Keto Thanksgiving Crockpot Turkey
Don’t let the name leave you with the impression that this Keto turkey recipe will taste anything less than Thanksgiving-worthy. There are many reasons to make a Thanksgiving alternative to a 10-20lb bird that will take up all your tablespace. Whether you typically gather a smaller crowd, own a small kitchen, or simply don’t want to feel stuck giving away all your Tupperware and eating turkey leftovers for a month straight; you’ll appreciate this ultimate Thanksgiving crockpot recipe. A whole cut of turkey breast with the skin on is covered in a customizable spice rub with all the right holiday flavors and aromas. It’s cooked on low heat in your slow cooker all day long with pan-gravy you’ll make in less than 10 minutes. Your kitchen will smell like warm garlic, rosemary, thyme, and allspice all afternoon while the turkey cooks, giving you time to make any Keto Thanksgiving side dishes you want to include at the table.
You Can Add More Ingredients
What makes this a fantastic Thanksgiving recipe is that there’s room to include your personal family traditions when dressing the turkey. Modify the spice blend to your tastes, and marinate the turkey in brine if desired. You can push whole garlic cloves, fresh herbs, or other dried spices into the flesh to season your turkey. Instead of searing the turkey, you can rub butter into the skin and flesh before slow cooking it to perfection.
Other Uses For The Recipe
Aside from traditional holiday serving suggestions of your Keto Thanksgiving turkey recipe, you can use the final product for other Keto meals. Keep the leftover turkey cold and slice it for Keto sandwiches, salads, and soups. You can also keep the leftover portions in larger cuts and reheat them for weeknight dinners. What’s your most creative way of using Thanksgiving leftovers?
Net Carbs
1 g
Fiber
0.3 g
Total Carbs
1.3 g
Protein
30.1 g
Fats
14 g
258 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Turkey All Classes Breast Meat And Skin Raw
950 g
Olive Oil
0.5 tbsp
Seasoned salt
0.75 tsp
Black pepper
0.75 tsp
Garlic powder
0.5 tsp
Onion powder
0.5 tsp
Thyme, ground
0.5 tsp
Oregano, ground
0.5 tsp
Paprika
0.5 tsp
Mustard powder
0.5 tsp
Allspice, ground
0.25 tsp
Butter, unsalted
1 tbsp
Chicken broth
0.25 cup
Tapioca flour
1 tsp
Butter, unsalted
1 tbsp
Garlic
0.75 tsp, chopped
Recipe Steps
steps 5
8 h 40 min
Step 1
Choose a whole turkey breast, boneless, with skin on. Drain all the liquid from the turkey breast’s packaging before patting it dry with a paper towel. When the turkey breast has been cleaned up, rub the olive oil all over the exposed skin and flesh. Wash your hands and create a spice blend of seasoned salt, black pepper, garlic powder, onion powder, dried thyme, oregano, paprika, mustard powder, and ground allspice. Spread the spice blend over the top portion of the turkey breast and use one hand to massage the spices into it.Step 2
You may choose to cover the turkey breast in your refrigerator to marinate or continue the recipe. Begin heating a non-stick skillet over high heat on the stove until it’s hot. Place the seasoned side of the turkey breast in the hot skillet so it browns on that side. Let the breast continue cooking until the spices char and naturally release from the pan, revealing a beautiful gold coloring. Use a pair of tongs to flip the breast over to brown on the other side. Again, cook until the breast naturally releases from the skillet.Step 3
Transfer the turkey breast to a crockpot or slow cooker, but leave any leftover spices or juices in the cooking pan. Return the skillet to your stove at low heat, and melt the first amount of butter in it. Stir the butter around to deglaze the skillet, then pour chicken broth into the butter. Heat the chicken broth until it simmers and thickens to a reduced glaze. Pour the pan glaze over the turkey breast in your crockpot. You may choose to add a small amount of extra chicken broth to the crockpot, but the turkey will produce a lot of liquid without it.Step 4
Cook the turkey breast on low heat for 8 hours, and keep it warm until serving time. Remove the turkey breast from the crockpot to cool on a cutting board while you also remove 4-6 tablespoons of liquid from the crock and transfer it to a small dish. Stir the tapioca flour or starch into the removed liquid until it thickens and leave it aside. Next, melt the second amount of butter in a wide pan over low heat on the stove. Add minced garlic and a sprig of fresh herbs, such as rosemary, to the butter.Step 5
Once the garlic and herbs become fragrant in the hot butter, pour all the remaining liquid from your crockpot into the pan. Heat the liquid in the pan on the stove until it’s bubbling. Pour the thickened liquid you set aside in Step 4 into the pan, and stir it until you have a pale, simmering liquid. Let the pan simmer until the liquid reduces into a glossy gravy. Let the gravy cool away from the heat while you slice or carve your turkey breast for serving. Serve approximately 4 ounces of turkey per person with the gravy either on the side or poured directly over the dish.
Comments
josie0695 3 years ago
Would I need to make any changes in cooking time or amount of broth or any other part of the process if I use turkey thighs instead of breast?