YIELD: 10-12 Servings
MACRONUTRIENT RATIO: 0.55:1
KETO DIET PLANS: Classic Keto, Modified Keto, Modified Atkins, Low Glycemic Index, and MCT Oil
This year and every year we wish you the happiest Thanksgiving! We decided to try a non-traditional approach this year and experiment with a turkey breast filled with loads of extra flavor from the “stuffing-esq” sausage and chestnuts. The chestnuts are rather high in carbohydrate and do not have to be used, but they do offer a bread-like texture when combined with the sausage. It’s delicious and satisfying! Are you looking for a classic keto 4:1 ratio Thanksgiving menu? Download our eBook!
If you choose to exclude the chestnuts, the macros for the entire dish will be as follows:
Fat: 275 grams
Protein: 431 grams
Carbohydrate: 14 grams
To learn how to debone a turkey breast, please watch this helpful video.
How to debone a turkey breast video
4 pounds or 1814 grams Turkey Breast, meat & skin - raw (buy a 6 pound bone in turkey breast to yield 4 pounds meat)
1 stick or 114 grams butter
1/2 cup or 80 grams diced yellow onion
1 cup or 101 grams chopped celery
1/2 pound or 227 grams Sausage, pork, Italian mild - raw
5 ounces or 150 grams Chestnuts, roasted, peeled - Gefen brand
1First you will have to prepare the turkey breast. Using a sharp knife point and kitchen shears, carefully remove the meat from the bone, gently scraping close to the bone and letting the meat fall to the sides. We found a helpful video to explain the entire process in detail, please watch for full instructions (link at the top of the page). Most importantly, try not to cut the skin open at the ridge of the breast bone, this will become the top of the roast once it is filled. 2Pre-heat the oven to 350 degrees. Over medium high heat, melt the butter in a large sauté pan. Once melted, add the celery and onion. Sauté gently until translucent. 3Add the sausage to the celery and onion. Break the sausage into crumbles and sauté until complete browed and cooked through. Our favorite tool is a potato masher! 4Roughly chop the chestnuts (if using) and add to the sausage mixture. Turn off the heat and stir very well. The chestnuts will absorb most of the butter and fat rendered from the sausage. Allow the mixture to cool to room temperature. 5Lay the deboned turkey breast skin side down and completely open. If there are thick parts of the breast, butterfly them open to create more surface area and a more even layer of meat. This is easier, cleaner and faster than pounding meat thinner. Spread the sausage mixture on the turkey breast in an even layer. This does not have to be perfect! 6Have 1 foot lengths of kitchen twine cut and ready to use. Roll the left and the right turkey breast towards the center. Each side will roll towards the center separately, this helps more of the sausage mixture remain inside the turkey. The top of the breast where the meat was the thinnest will be the top of the roast. Tie the roast with the kitchen twine, at least once on each end to close the meat and once or twice in the midsection. This should resemble an (American) football in size and shape when finished. 7Place the roast in a glass baking dish seam side down. Scrape any of the reming fat from the sausage pan into the glass dish. Season the top of the roast to your liking. Add a small amount of water or broth to the bottom of the pan to prevent burning. You may add more during the baking process. Bake the turkey until the thickest part reaches 160 degrees internally. Remove from the oven and rest for 15 minutes. The temperature should rise to 165 degrees which is the safe temperature to eat turkey. It is easier to slice while still tied, but please remove the twine before serving. Serve with the pan drippings and enjoy. Happy Thanksgiving!