Roasted Turkey Breast with Keto Gravy

Ingredients

• 680 gskinless, boneless turkey breast
• 30 ml, dividedolive oil
• 5 mldried thyme
• 5 mldried rosemary
• 5 mldried sage
• to tastesea salt and freshly cracked black pepper
• 30 gbutter
• about 16 galmond flour
• 1.25 mlxanthan gum
• 480 mlchicken or turkey broth, preferably homemade and unsalted
• 60 mldouble cream
• to tastesea salt and freshly cracked black pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C.

2. 2

   Season the turkey

   Place the turkey breast in a mixing bowl. Add the dried thyme, rosemary and sage, sea salt, black pepper and 15 ml of the olive oil. Gently rub the seasonings over the turkey.

3. 3

   Sear the breast

   Heat the remaining 15 ml of olive oil in an ovenproof skillet over medium-high heat. When hot, add the turkey and sear for 2–3 minutes on each side, until golden brown.

4. 4

   Roast the turkey

   Transfer the skillet to the preheated oven and roast the turkey for about 30–35 minutes.

5. 5

   Rest and slice

   After roasting, leave the turkey to rest for 5 minutes, then slice it and serve with gravy.

6. 6

   Melt the butter

   Melt the butter in a saucepan over medium heat.

7. 7

   Toast the flour

   Add the almond flour to the melted butter. Stir constantly for 2–3 minutes, until the mixture turns golden brown.

8. 8

   Whisk in broth

   Gradually pour in the chicken or turkey broth, whisking as you go to prevent lumps.

9. 9

   Add xanthan gum

   Stir in the xanthan gum and bring the mixture to a simmer.

10. 10

    Thicken the gravy

    Keep stirring and simmer for 5–7 minutes, until the gravy reaches your preferred thickness.

11. 11

    Finish with cream

    Stir in the double cream and cook for another 2–3 minutes.

12. 12

    Season and serve

    Season with sea salt and black pepper to taste. For smoother gravy, pass it through a fine sieve, then serve with the turkey slices.

What is roasted turkey breast with keto gravy?

Roast turkey is a familiar American centrepiece, often associated with holiday meals, but a boneless breast is practical for a smaller dinner. This version seasons the meat with dried herbs, sears it in a skillet and finishes it in the oven.

The gravy takes a different route from a traditional flour-thickened version: almond flour and a small amount of xanthan gum give it body, while cream makes the finish smooth and rich.

Nutrition and macros by portion

The nutrition label shows one serving as written: 569 calories, 101g protein, 0g carbs, 18g fat.

Turkey breast supplies most of the protein, while the olive oil, butter and cream contribute much of the fat. The almond flour also adds some energy and nutrients to the gravy; serve the turkey with vegetables to add fibre and balance the plate.

The herb seasoning

Herbs: Thyme, rosemary and sage lend the turkey a savoury, aromatic flavour. Rub them over the whole breast so the seasoning is distributed before searing.

Oil: The recipe divides the olive oil between coating the turkey and heating the skillet. Keeping those amounts separate helps the seasoning adhere while leaving enough oil for the initial browning.

Sear before roasting

Browning: Give the pan time to heat before adding the turkey, then sear each side for 2–3 minutes. This creates a golden surface; the oven does the rest of the cooking.

Ovenproof pan: Using a skillet that can go from hob to oven means the seared turkey can be transferred directly to roast, without moving it to another dish.

Watch the turkey as it roasts

Timing: Roast for about 30–35 minutes as directed, but the exact time can vary with the shape and thickness of the breast. Check the thickest part for doneness with a food thermometer, following safe guidance for poultry.

Resting: Let the turkey sit for 5 minutes before slicing. This gives you time to finish the gravy and helps keep the slices moist.

Build a smooth gravy

Almond flour: Stir it constantly in the melted butter for 2–3 minutes, until golden. This step helps develop a toasted flavour and avoids adding the flour to the broth dry.

Broth and gum: Pour the broth in gradually while whisking, then mix in the xanthan gum. Simmer for 5–7 minutes, stirring, and let the sauce thicken to your preferred consistency.

Cream: Add the double cream after the gravy has thickened and cook for another 2–3 minutes. If you prefer a very smooth finish, strain it before serving.

Serving ideas

Slice the turkey across the breast and spoon the gravy over it, or serve the gravy at the table so everyone can choose their own amount. A green vegetable or a crisp salad makes a fresh contrast to the creamy sauce.

For a more substantial meal, pair it with roast vegetables or another favourite side. Keep the turkey resting while you prepare the accompaniment.

Recipe notes & tips

• Pat the turkey surface dry before seasoning if it is damp, so it browns more readily.
• Use an ovenproof skillet for both searing and roasting, as directed.
• Whisk the broth in gradually to help keep the gravy free of lumps.
• Add the xanthan gum carefully and stir it in thoroughly before simmering.
• Rest the turkey for the full 5 minutes before slicing.
• Strain the gravy through a fine sieve if you want a smoother texture.

Variations

• Fresh herbs: Use fresh thyme, rosemary and sage in place of the dried herbs, adjusting to taste.
• Different broth: Choose chicken or turkey broth according to what you have available.
• Peppery gravy: Add extra freshly cracked black pepper at the end for a more pronounced bite.
• Herb finish: Scatter a little extra chopped sage or thyme over the sliced turkey before serving.
• Thinner gravy: Whisk in a little more broth if the sauce becomes thicker than you prefer.

Common mistakes to avoid

• Crowding the sear: Keep the breast in contact with the pan and sear each side for the full 2–3 minutes to develop a golden crust.
• Adding broth too quickly: Pour it in gradually while whisking to reduce the chance of lumps.
• Leaving the flour unstirred: Stir the almond flour constantly as it cooks in butter so it browns evenly.
• Skipping the rest: Leave the roasted turkey for 5 minutes before slicing to help it stay moist.
• Over-thickening the gravy: Simmer until it reaches your preferred consistency, then stop cooking it.

How to store

Refrigerate leftover turkey and gravy in separate airtight containers and use within 3 days. Reheat gently until piping hot; loosen the gravy with a splash of broth if needed.

Frequently asked questions