Easy Low Carb Roasted Turkey and Gluten Free Gravy Recipe
Try this Easy Low Carb Roasted Turkey and Gluten Free Gravy Recipe recipe, or contribute your own.
Try this Easy Low Carb Roasted Turkey and Gluten Free Gravy Recipe recipe, or contribute your own.
- 2 tbsp olive oil
- 2 tbsp dijon mustard
- 2 tbsp lemon juice
- 1/2 tsp ground black pepper
- 3/4 cup mayonnaise
- 2 tsp kosher salt
- 16 - 18 lb turkey
- 3 apples, cut in half
- 1 lemon, cut into quarters
- 2 onions, peeled and cut in half
- 2 - 3 pieces of fresh rosemary
- 1 tsp ground sage powder
- 2 tbsp fresh rosemary chopped
- Carbohydrate 19.5993800199009 g
- Cholesterol 63.0000000532571 mg
- Fat 67.406470055397 g
- Fiber 1.98865000458931 g
- Protein 2.67646500373672 g
- Saturated Fat 10.1132220081588 g
- Serving Size 1 1 recipe (243g)
- Sodium 4195.23270190405 mg
- Sugar 17.6107300153116 g
- Trans Fat 50.4912340426421 g
- Calories 692 calories
Step-by-step
- Preheat the oven to 450 degrees (F).
- Place the pan gravy ingredients in the bottom of your roasting pan, and season liberally with kosher salt and ground black pepper.
- Place your rack (if you have one) in the pan.
- Remove any innards from your turkey and rinse out the cavity.
- Combine all of the mayonnaise ingredients together in a medium bowl and stir well.
- Carefully separate the skin from the meat of the bird and rub generously under the skin with the mayo mixture.
- Then rub the mixture over the outside of the bird and inside the cavity until it's all used.
- Carefully place your bird breast side down on the rack (if you don't have a rack, place it on the aromatics and be sure the breast isn't touching the pan.)
- Sprinkle generously with more kosher salt and black pepper.
- Roast in the bottom rack of your oven for 2 hours (at 450 degrees.)
- After two hours, remove the turkey and turn the oven down to 400 degrees.
- Carefully turn your turkey over so it's breast side up.
- Roast at 400 degrees for 1 hour (a larger bird will take longer) or until a meat thermometer reads 165 at the thickest part of the thigh (it will continue to cook while resting.)
- Remove and rest loosely under foil for at least 20 - 30 minutes before carving.
- While the turkey is resting, remove the lemons from the pan and discard.
- Pour the rest of the pan drippings into a blender and blend until smooth.
- Season the gravy with salt and pepper as desired.
- Serve warm with the turkey.
When working with a heavy 16 to 18-pound bird in a standard domestic oven, thermal management becomes the primary challenge. Roasting begins at a high initial temperature of 450 degrees Fahrenheit to render subcutaneous fat and set the skin, before dropping down to 400 degrees to finish cooking. A heavy roasting pan that fits comfortably on a single oven rack is essential for air circulation around the cavity.
- Separate the skin from the meat gently using your fingers to create pockets, ensuring the mayonnaise mixture coats the muscle directly rather than sitting entirely on the exterior barrier.
- Start the bird breast side down for the first two hours so the heavy breast meat stays submerged in rendering fats, preventing the delicate white meat from drying out during the extended heat exposure.
- Check doneness visually by piercing the thickest part of the thigh with a skewer; clear juices indicate the connective tissue has broken down, whereas pink juices demand additional time in the oven.
- Rest the roasted bird loosely under aluminum foil for at least 20 to 30 minutes before carving, allowing internal muscle fibers to relax and reabsorb moisture instead of spilling onto the cutting board.
- Blend the remaining pan aromatics directly with the drippings to build a thick, emulsified gravy without needing wheat flour or starches.
Proper resting prevents rapid moisture loss by letting internal temperatures stabilize after heat removal. Careful pan management guarantees a smooth sauce from the roasted aromatics and drippings.
