Low Carb Turkey And Poultry Recipes

Ingredients:

3/4 cup pre-made ket-oj
1 = (or sugar free orange kool-aid)
1/4 cup low-carb maple syrup
1 fresh or frozen whole turkey - (12, thawed if frozen
1 tbsp poultry seasoning
1 tbsp grated orange rind
1/4 tsp salt
1/4 tsp freshly-ground black pepper
1 small orange, quartered
1 medium onion, quartered
1 cooking spray, as needed
1 tsp butter
1/2 cup water
2 can chicken broth - (10 1/2 oz)
2 tbsp pre-made ket-oj
1 = (or sugar free orange kool-aid)
2 tsp cornstarch or 'not/starch', (optional)
1 tbsp low-carb maple syrup
1/4 tsp grated orange rind
1/4 tsp salt
1/8 tsp freshly-ground black pepper
1 fresh herbs, (optional)

Instructions:

Combine 3/4 cup pre-made Ket-OJ or sugar free orange Kool-Aid and 1/4 cup
low-carb maple syrup in a small saucepan; bring just to a boil. Remove
from heat; set aside.

Preheat oven to 375 degrees. Remove giblets (including liver) and neck
from turkey, and set aside. Rinse turkey thoroughly with cold water, and
pat dry. Tie ends of legs to tail with cord, or tuck flap of skin around
tail. Lift wing tips up and over back, and tuck under bird. Sprinkle
poultry seasoning, 1 tablespoon grated orange rind, 1/4 teaspoon salt, and
1/4 teaspoon pepper into the body cavity and onto the bird. Stuff cavity
of turkey with orange quarters and onion quarters. Place turkey on a rack
coated with cooking spray, and place rack on a broiler pan. Insert meat
thermometer into meaty part of thigh, making sure not to touch bone.

Bake the turkey at 375 degrees for 45 minutes. Baste turkey with the
"orange juice" mixture; cover turkey loosely with foil. Bake turkey an
additional 2 hours and 15 minutes or until the thermometer registers 180
degrees, basting turkey every 30 minutes. Let turkey stand for 10 minutes;
set the pan and drippings aside.

While turkey is baking, melt butter in a medium saucepan over medium-high
heat. Add reserved giblets and neck; saute 2 minutes or until browned on
all sides. Add water and broth; bring to a boil. Cover, reduce heat, and
simmer 45 minutes. Add liver; simmer an additional 10 minutes. Remove
giblets, neck, and liver from broth mixture; chop liver, and return to pan.
Discard giblets and neck.

Add broth mixture to bottom of broiler pan, scraping pan to loosen browned
bits. Strain mixture through a sieve over a bowl; discard solids. Remove
fat from surface with a spoon. Pour the broth mixture into a saucepan; add
2 tablespoons orange juice substitute and remaining ingredients, stirring
with a whisk until well-blended. Bring to a boil; cook 1 minute or until
thick. (Thicken with cornstarch or "not/Starch" -- optional.) Discard
skin from turkey. Serve gravy with turkey; garnish with fresh herbs, if
desired.

This recipe yields 8 to 10 servings; 3 carb grams per serving.

Servings: 8