How to Cook a Turkey
~Trim Healthy Mama & Keto Friendly~
It doesn’t matter if this is your first time to cook a turkey or you’re a pro during this season of bird roasting, this step by step recipe is going to make a difference since Christmas is next week!…and if your turkey wasn’t quite up to par over Thanksgiving ~ fear not! The Laundry Moms have got you covered. As a bonus, tune in to next week’s recipe to find out what the heck to do with the leftovers! Hint ~ keep the bones! Also, you’ll probably want to make the bread for the stuffing the day before so that you’re not having to wait for it to bake!
Check Out the Recipe Below…
- One uncooked (defrosted) turkey
- 2-3TB Butter (softened)
- Turkey/poultry spice (enough to cover the whole turkey)
- Salt & Pepper (to taste)
- 2 cloves of Garlic
- Half a cup of water
- 1TB Vinegar
- 1 cup of Almond Flour (for stuffing)
- 1 cup of Arrowroot Flour (for stuffing)
- 1/3 cup of Coconut Flour (for stuffing)
- 1 tsp. of Sea Salt (for stuffing)
- 2 tsp. Active Dry Yeast (for stuffing)
- 1 & 1/2 TB very finely ground Chia Seeds (for stuffing)
- 2TB Organic Psyllium Husk Powder (for stuffing)
- 1 & 1/4 cup of water (for stuffing)
- 2 tsp. Maple Syrup (the yeast will eat this up) ~ for stuffing
- 1 Egg (for stuffing)
- 1 cup of Butter (for stuffing)
- 1 cup of diced Celery (for stuffing)
- 2 cups of chopped Mushrooms (for stuffing)
- 1 cup of chopped Onions (for stuffing)
- 1 pkg of Bacon (cooked and chopped) ~ for stuffing
- In a large bowl sift together the almond flour, coconut flour, arrowroot flour, and 1 tsp of sea salt.
- In a separate bowl heat 1 & 1/4 cups of water to between 105 – 110F. Add the two tsp. of maple syrup and stir. Add in the yeast and let sit for 10 minutes (it should be bubbly and foaming).
- Stir the psyllium powder and chia seeds into the yeast mixture, let sit for a minute, then whisk together.
- Pour the yeast mixture into the dry ingredients and stir together with a wooden spoon until thick.
- Knead the dough for a minute and then put it back in the bowl, cover it, and let it rise in a warm spot for an hour.
- Preheat the oven to 425F and put a baking sheet or pizza stone in the oven to pre-warm.
- Divide the dough in half and shape them into loaves. Crisscross the top with a knife to let gas release.
- Bake for 35-40 minutes until fully baked with an internal temperature of 205-210F. Let sit for 10 minutes until cooled then cut one of the loaves into 1-inch bite-size pieces and broil them for a few minutes until they’re a little toasted.
- Cook the bacon and set aside.
- Fry up the onions, mushrooms, and celery (in that order all in the same pan).
- Add chopped bacon and butter and let simmer for a few minutes.
- Place the 1 inch bread cubes in the turkey roasting pan.
- Pour contents of frying pan directly onto the bread and squish together with your hands until bread is moist (use gloves or something so you don’t burn your hands).
- Preheat oven to 350F.
- Rinse the turkey under cold water.
- Pat dry with paper towel.
- Stuff the turkey with the stuffing you just made and close it back up.
- In a small bowl combine the salt pepper and turkey spice and mix well.
- Take the softened butter and smear over the entire turkey (top and bottom).
- Sprinkle the seasoning over the top of the turkey and rub hard to reach spots, then turn it over and do the other side.
- In your roasting pan add the half cup of water, garlic cloves (whole ~ no need to dice) and the tablespoon of vinegar.
- Place the turkey on the roasting tray breast down (trust us) and bake covered at 350F (15-20 minutes per pound of turkey).
- Baste every 30 – 45 minutes to ensure it stays moist.
- Take turkey out before it’s fully cooked (155F degrees internally) and rotate it to have the breast side up (using big forks). Put back in the oven and turn it to broil. Broil the turkey uncovered for a few minutes until it’s browning. Turkey should be at 160F now.
- Take the turkey out of the oven and rest it on the stove covered for 5-10 minutes (it will continue cooking) and make sure it has reached 165F internally in the center and 175F in the thigh. (Another way to ensure it’s cooked is to check the juices after the turkey has been pierced. If they’re clear you’re in the clear, if they’re pink or red put it back in to cook).
*Note: This recipe is an S for Trim Healthy Mamas and is Keto Friendly.
Recipe shared with permission from Rob & Meggan Larson. Original bread recipe for the stuffing can be found at Dr. Berg.
We are not affiliated with Trim Healthy Mama nor endorsed by them. As with all resources, you should review them with care. We have done our best to make the recipes and all menu plans THM compliant in an effort to assist you on your journey.