Petto di tacchino arrosto con salsa chetogenica

Ingredienti

• 1.5 pounds skinless boneless turkey breast
• 2 tablespoons olive oil (divided)
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 teaspoon sage
• Sea salt and freshly cracked black pepper to taste
• 2 tablespoons butter
• 2 tablespoons almond flour
• 1/4 teaspoon xanthan gum
• 2 cups chicken or turkey broth (preferably homemade and unsalted)
• 1/4 cup heavy cream
• Sea salt and freshly cracked black pepper to taste

Preparazione

1. 1

   --- Roast the turkey breast ---

2. 2

   Preheat your oven to 350°F (175°C).

3. 3

   Put the turkey breast in a mixing bowl. Add in dried thyme, dried rosemary, dried sage, sea salt, black pepper, and a tablespoon of olive oil. Gently massage the seasoning mix onto the turkey breast.

4. 4

   In an ovenproof skillet, heat one tablespoon of olive oil over medium-high heat.

5. 5

   Once hot, add the turkey breast and sear for 2-3 minutes on each side until it develops a golden-brown crust.

6. 6

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

7. 7

   After roasting, let the turkey sit for 5 minutes, then slice and serve with gravy.

8. 8

   --- Prepare the keto gravy ---

9. 9

   In a saucepan, melt the butter on medium heat.

10. 10

    Add almond flour to the melted butter. Stir constantly and cook for 2-3 minutes until the mixture is golden brown.

11. 11

    Slowly add the chicken or turkey broth to the saucepan, whisking to avoid lumps.

12. 12

    Mix in the xanthan gum, then let the mixture come to a simmer.

13. 13

    Keep stirring and let it simmer for 5-7 minutes until the gravy reaches your preferred thickness.

14. 14

    Mix in the heavy cream and cook for another 2-3 minutes.

15. 15

    Add sea salt and black pepper to taste.

16. 16

    For a smoother gravy, strain it through a fine strainer. Serve with turkey slices.