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Keto Thanksgiving Crockpot Turkey Recipe

Gluten Free
Lunch
Main Dishes
★★★★☆
4.9/5
(1095 reviews)
By Zylo Nutritionist Team
Keto Thanksgiving Crockpot Turkey
Zylo Recipes

Description

Don't let the simplicity fool you; this turkey recipe delivers all the comforting flavors of Thanksgiving. There are plenty of reasons to opt for a smaller, more manageable turkey breast instead of a massive bird. Perhaps you're hosting a smaller gathering, working with limited kitchen space, or simply want to avoid weeks of turkey leftovers.

This slow-cooker recipe is the perfect solution. A skin-on turkey breast becomes incredibly tender as it slow-cooks in a symphony of aromatic spices. The spice rub, customizable to your preferences, is the heart of this dish, infusing the turkey with warm, savory notes.

As it cooks, your kitchen will be filled with the inviting scents of garlic, rosemary, thyme, and allspice, creating a cozy and festive atmosphere. The best part? While the turkey simmers away, you'll have ample time to prepare your favorite side dishes to complete your holiday feast.

What truly elevates this recipe is the opportunity to incorporate your own family traditions. Feel free to adjust the spice blend to suit your palate, and consider brining the turkey for added moisture and flavor. For an extra layer of seasoning, tuck whole garlic cloves, fresh herbs, or dried spices beneath the skin.

Instead of searing, you can rub butter directly onto the skin and flesh before slow-cooking it to golden perfection. While this turkey is undoubtedly a star on any holiday table, its versatility extends far beyond Thanksgiving. The cooked turkey can be sliced and enjoyed in sandwiches, adding a flavorful protein boost to salads, or simmered in hearty soups.

Alternatively, keep the leftovers in larger pieces and reheat them for easy and satisfying weeknight dinners. The possibilities are endless, allowing you to savor the taste of Thanksgiving long after the holiday has passed.

Preparation Time

Prep Time
15 min
Cook Time
8 h 25 min
Total Time
8 h 40 min

Nutrition Information

Per 1 serving serving
C
Calories
500 Kcal
C
Carbs
5 g
Fi
Fiber
2 g
Sugar
2 g
P
Protein
60 g
C
Fats
30 g
Saturated Fats 10 g
Unsaturated Fats 15 g
Cholestrol 150 mg
Sodium 300 mg
Potassium 400 mg
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Ingredients

    1.
    Turkey All Classes Breast Meat And Skin Raw
    Turkey All Classes Breast Meat And Skin Raw
    950 g
    2.
    Olive Oil
    Olive Oil
    0.5 tbsp
    3.
    Seasoned salt
    Seasoned salt
    0.75 tsp
    4.
    Black pepper
    Black pepper
    0.75 tsp
    5.
    Garlic powder
    Garlic powder
    0.5 tsp
    6.
    Onion powder
    Onion powder
    0.5 tsp
    7.
    Thyme, ground
    Thyme, ground
    0.5 tsp
    8.
    Oregano, ground
    Oregano, ground
    0.5 tsp
    9.
    Paprika
    Paprika
    0.5 tsp
    10.
    Mustard powder
    Mustard powder
    0.5 tsp
    11.
    Allspice, ground
    Allspice, ground
    0.25 tsp
    12.
    Butter, unsalted
    Butter, unsalted
    1 tbsp
    13.
    Chicken broth
    Chicken broth
    0.25 cup
    14.
    Tapioca flour
    Tapioca flour
    1 tsp
    15.
    Butter, unsalted
    Butter, unsalted
    1 tbsp
    16.
    Garlic
    Garlic
    0.75 tsp, chopped

Instructions

    1.
    Choose a whole turkey breast, boneless, with skin on. Drain all the liquid from the turkey breast packaging before patting it dry with a paper towel. When the turkey breast has been cleaned up, rub the olive oil all over the exposed skin and flesh. Wash your hands and create a spice blend of seasoned salt, black pepper, garlic powder, onion powder, dried thyme, oregano, paprika, mustard powder, and ground allspice. Spread the spice blend over the top portion of the turkey breast and use one hand to massage the spices into it.
    2.
    You may choose to cover the turkey breast in your refrigerator to marinate or continue the recipe. Begin heating a non-stick skillet over high heat on the stove until it hot. Place the seasoned side of the turkey breast in the hot skillet so it browns on that side. Let the breast continue cooking until the spices char and naturally release from the pan, revealing a beautiful gold coloring. Use a pair of tongs to flip the breast over to brown on the other side. Again, cook until the breast naturally releases from the skillet.
    3.
    Transfer the turkey breast to a crockpot or slow cooker, but leave any leftover spices or juices in the cooking pan. Return the skillet to your stove at low heat, and melt the first amount of butter in it. Stir the butter around to deglaze the skillet, then pour chicken broth into the butter. Heat the chicken broth until it simmers and thickens to a reduced glaze. Pour the pan glaze over the turkey breast in your crockpot. You may choose to add a small amount of extra chicken broth to the crockpot, but the turkey will produce a lot of liquid without it.
    4.
    Cook the turkey breast on low heat for 8 hours, and keep it warm until serving time. Remove the turkey breast from the crockpot to cool on a cutting board while you also remove 4-6 tablespoons of liquid from the crock and transfer it to a small dish. Stir the tapioca flour or starch into the removed liquid until it thickens and leave it aside. Next, melt the second amount of butter in a wide pan over low heat on the stove. Add minced garlic and a sprig of fresh herbs, such as rosemary, to the butter.
    5.
    Once the garlic and herbs become fragrant in the hot butter, pour all the remaining liquid from your crockpot into the pan. Heat the liquid in the pan on the stove until it bubbling. Pour the thickened liquid you set aside in Step 4 into the pan, and stir it until you have a pale, simmering liquid. Let the pan simmer until the liquid reduces into a glossy gravy. Let the gravy cool away from the heat while you slice or carve your turkey breast for serving. Serve approximately 4 ounces of turkey per person with the gravy either on the side or poured directly over the dish.