Low Carb Turkey And Poultry Recipes

Ingredients:

1 === butter ===
8 slice bacon - (abt 1/2 lb)
1 cup unsalted butter - (2 sticks), room temperature
3 tbsp chopped fresh sage
1 = (or 3 tspns dried sage)
1 salt, to taste
1 freshly-ground black pepper, to taste
1 === turkey and gravy ===
1 turkey - (16 lbs)
1 salt, to taste
1 freshly-ground black pepper, to taste
3 cup chopped leeks - (abt 2 med)
1 = (white and pale green parts only)
8 large fresh sage sprigs
3 bay leaves, crumbled
4 1/2 cup canned low-salt chicken broth
1 fresh sage sprigs, for garnish
1 fresh parsley sprigs, for garnish

Instructions:

To Prepare Butter: Cook bacon in heavy large skillet over medium heat
until brown and crisp. Transfer bacon to paper towels and drain. Crumble
bacon finely. Mix butter, sage and bacon in medium bowl. Season lightly
with salt and pepper. Can be made 2 days ahead. Cover and chill. (Bring
to room temperature before using.)

To Prepare Turkey and Gravy: Pat turkey dry with paper towels. Season
cavity with salt and pepper. Place leeks, 8 sage sprigs and bay leaves in
cavity. Slide hand under skin of turkey breast to loosen skin. Spread 1/3
cup sage butter over breast meat under skin. Place turkey on rack set in
large roasting pan. Rub 2 tablespoons sage butter over outside of turkey.
Set aside 1/3 cup butter for gravy; reserve remainder for basting. (Can
be made 1 day ahead. Cover, chill. Let stand at room temperature 1 hour
before continuing.)

Position rack in bottom third of oven and preheat to 350 degrees. Pour 1/3
cup broth over turkey. Roast turkey until thermometer inserted into
thickest part of inner thigh registers 180 degrees, basting every 30
minutes with 1/3 cup broth and occasionally brushing with sage butter,
about 3 hours. Transfer turkey to platter; tent with foil. Let stand 30
minutes.

Remove rack from pan. Pour pan juices into large glass measuring cup.
Spoon off fat; discard. Pour juices back into pan. Set pan over 2 burners
set on high heat. Add 2 cups broth. Boil until liquid is reduced to 2
cups, scraping up browned bits, about 10 minutes. Whisk in reserved 1/3
cup sage butter. Season with pepper. Transfer gravy to bowl.

Uncover platter. Garnish with sage and parsley. Serve turkey with gravy.

This recipe yields 12 servings; .5 carb grams per serving with gravy.

Comments: Bacon was a staple meat for the pioneers. (They stored it in
bags surrounded by bran for insulation.) As a result, the cured meat has
found its way into a variety of heartland dishes. This all-American bird
embellished with sage and bacon is a good example.

Servings: 12