Thanksgiving is finally approaching and this paleo thanksgiving turkey breast recipe hits the spot!
Turkey is always paleo-friendly, but often the way it’s prepared is often not.
You don’t have to worry about accidentally falling off track with this recipe. Infused with lemon, garlic, and fresh herbs, it’s low-carb, incorporates healthy fats, and comes with a cider gravy made with the turkey drippings.
The perfect paleo solution to a low-carb Thanksgiving dinner without sacrificing flavor!
Serve with other paleo holiday staples, like:
The turkey breast is rubbed inside and out with a mixture of olive oil, lemon juice, garlic, fresh rosemary, sage and thyme with a dash of poultry seasoning, paprika, salt and pepper. It’s roasted until crispy and golden brown, then sliced and served on a platter with the gravy..
The cider gravy is made by combining some more FBOMB Olive Oil with turkey drippings for extra fat and flavor, almond flour and a dash of arrowroot powder to thicken, chicken stock and apple cider mixed with some liquid aminos (or tamari), and poultry seasoning for more delicious umami flavor.
Why This Turkey Recipe is Awesome
#1: Contains Antioxidant-Rich Ingredients
Olive oil is rich with antioxidants. Antioxidants, which combat free radicals in the body and may help to prevent the oxidation of LDL cholesterol[*][*].
Research has also shown that this oil may support improved cholesterol markers and blood pressure levels[*].
Half a packet of FBOMB Premium Extra Virgin Olive Oil contains 14g of these fats[*].
#2: Saves the Hassle
Cooking an entire turkey is no easy task. Even buying an entire turkey is a pain! But turkey is a holiday staple, and it’s also delicious outside of the holidays.
Unless you’re cooking for half a dozen people or more, you can skip the hassle of buying and cooking and entire bird and opt for turkey breast, instead. You can still have your delicious holiday dinner, but without the headache and expense.
Turkey and Gravy is a natural comfort food duo and this recipe is full of healthy fats and proteins that keep you full and satisfied.
Paleo Garlic Herb Turkey Breast with Cider Gravy
Garlic Herb Turkey Breast
- 1/2 cup FBOMB Olive Oil, divided
- 4 tablespoons lemon juice
- 6 cloves garlic, minced
- 2 small sprigs fresh rosemary, chopped
- 10 leaves fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 tablespoon poultry seasoning
- 1 teaspoon paprika
- 2 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
- 1 turkey breast 4-6 pounds
- 2 tablespoons FBOMB olive oil
- 1/4 cup turkey drippings
- 6 tablespoons super fine almond flour
- 2 tablespoons arrowroot powder
- 1 1/2 cups heated chicken stock
- 1 cup apple cider
- 2 tablespoon liquid aminos (or tamari)
- ½ teaspoon poultry seasoning
- Sea salt and freshly ground black pepper, to taste
Turkey Breast Instructions
- Preheat the oven to 325 degrees and prepare oven to use the bottom rack.
- Add the turkey breast to a large roasting pan on a rack, and pat dry with paper towels inside and out.
- Mix the olive oil, lemon juice, garlic, herbs, poultry seasoning, paprika, salt and pepper in a small bowl. Set 2-3 tablespoons aside for later.
- Use the back of a spoon to lift the skin from the turkey breast and spread the lemon garlic herb oil mixture inside. Smooth the skin back down to spread the rest all over the breast, being careful not to tear the skin. Sprinkle with additional salt and pepper to taste.
- Roast for 1 1/2 to 2 1/4 hours (for a 4-6 oz turkey breast) or until the thickest part of the breast is cooked to 165 degrees.
- Drizzle turkey with remaining lemon garlic herb oil and let rest for 20-25 minutes before serving.
- Carve into slices and serve on a platter with gravy
Cider Gravy Instructions
- Heat the olive oil and turkey drippings in a medium saucepan over medium-low heat.
- Sprinkle almond flour and arrowroot powder in the pan and whisk together until smooth for about 1-2 minutes until bubbly and golden.
- Slowly pour in the chicken stock and apple cider, whisking constantly until smooth, and cook until thickened and no lumps are visible.
- Add the liquid aminos (or tamari) and poultry seasoning, salt and pepper to taste.
- Continue to whisk and stir until thickened to your liking (you may whisk in more almond flour or arrowroot powder to the gravy if too thin).
- Serve hot, with Roasted Turkey Breast, Keto Mashed Cauliflower Potatoes and Paleo Thanksgiving Stuffing.
- Total time: 120 minutes
- Prep time: 20 minutes
- Cook time: 100 minutes
Yield: Serves 8
Serving Size: 2 slices of turkey with 2 tablespoons Cider Gravy
- Calories: 485 kcal
- Fat: 27.6g (35%)
- Protein: 40.4g
- Carbs: 12.8g (5%)
- Fiber: 0.1g (1%)
- Total Sugars: 3.7g
- Net Carbs: 12.7g