Orange And Maple Roasted Turkey With Giblet Gravy

Orange And Maple Roasted Turkey With Giblet Gravy
Orange And Maple Roasted Turkey With Giblet Gravy

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 3/4

    cup pre-made Ket-OJ (or sugar free orange Kool-Aid)

  • 1/4

    cup low-carb maple syrup

  • 1

    fresh or frozen whole turkey - (12 lbs) thawed if frozen

  • 1

    tablespoon poultry seasoning

  • 1

    tablespoon grated orange rind

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon freshly-ground black pepper

  • 1

    small orange quartered

  • 1

    medium onion quartered

  • Cooking spray as needed

  • 1

    teaspoon butter

  • 1/2

    cup water

  • 2

    cans chicken broth - (10 1/2 oz)

  • 2

    tablespoons pre-made Ket-OJ (or sugar free orange Kool-Aid)

  • 2

    teaspoons cornstarch or 'not/Starch' (optional)

  • 1

    tablespoon low-carb maple syrup

  • 1/4

    teaspoon grated orange rind

  • 1/4

    teaspoon salt

  • 1/8

    teaspoon freshly-ground black pepper

  • Fresh herbs (optional)

Directions

Combine 3/4 cup pre-made Ket-OJ or sugar free orange Kool-Aid and 1/4 cup low-carb maple syrup in a small saucepan; bring just to a boil. Remove from heat; set aside. Preheat oven to 375 degrees. Remove giblets (including liver) and neck from turkey, and set aside. Rinse turkey thoroughly with cold water, and pat dry. Tie ends of legs to tail with cord, or tuck flap of skin around tail. Lift wing tips up and over back, and tuck under bird. Sprinkle poultry seasoning, 1 tablespoon grated orange rind, 1/4 teaspoon salt, and 1/4 teaspoon pepper into the body cavity and onto the bird. Stuff cavity of turkey with orange quarters and onion quarters. Place turkey on a rack coated with cooking spray, and place rack on a broiler pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake the turkey at 375 degrees for 45 minutes. Baste turkey with the "orange juice" mixture; cover turkey loosely with foil. Bake turkey an additional 2 hours and 15 minutes or until the thermometer registers 180 degrees, basting turkey every 30 minutes. Let turkey stand for 10 minutes; set the pan and drippings aside. While turkey is baking, melt butter in a medium saucepan over medium-high heat. Add reserved giblets and neck; saute 2 minutes or until browned on all sides. Add water and broth; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Add liver; simmer an additional 10 minutes. Remove giblets, neck, and liver from broth mixture; chop liver, and return to pan. Discard giblets and neck. Add broth mixture to bottom of broiler pan, scraping pan to loosen browned bits. Strain mixture through a sieve over a bowl; discard solids. Remove fat from surface with a spoon. Pour the broth mixture into a saucepan; add 2 tablespoons orange juice substitute and remaining ingredients, stirring with a whisk until well-blended. Bring to a boil; cook 1 minute or until thick. (Thicken with cornstarch or "not/Starch" -- optional.) Discard skin from turkey. Serve gravy with turkey; garnish with fresh herbs, if desired. This recipe yields 8 to 10 servings; 3 carb grams per serving.

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