Want a taste of Thanksgiving dinner any day? Then this is a good way to get what you want. The broth in the roasting pan with the turkey keeps the meat from drying out. We paired it with a refreshing salad with carrots, red peppers, dried cranberries, and homemade honey mustard, and it was delicious.
Ingredients:
Turkey:
1 cup bone broth
4 boneless turkey breasts
Gravy:
5 oz. mushrooms, de-stemmed and coarsely chopped
2 Tbs. almond flour
2 cups full fat coconut milk
1/4 tsp. salt
1/4 tsp. pepper
Directions:
1. Preheat oven to 325 degrees Fahrenheit.
2. Lightly grease roasting pan with coconut oil or bacon grease. Place turkey breasts and broth in pan, and bake, uncovered, for 20-30 minutes, or until the meat thermometer reads 170 degrees Fahrenheit. Allow meat to rest for 15 minutes.
3. While turkey is cooking, heat small amount of bacon grease or coconut oil in frying pan over medium heat.
4. Sauté mushrooms until tender. Remove from pan.
5. Add two tablespoons coconut oil or bacon grease to frying pan.
6. Sprinkle almond flour into the pan. Stir it with a fork to blend it into the grease. Break up any clumps. Continue to stir and cook for two minutes until golden brown.
7. Slowly whisk in one cup of coconut milk and cook another two minutes. Once the gravy begins to thicken, whisk in the other cup of coconut milk. Bring to a boil and continue stirring.
8. Add the mushrooms back in and cook until the gravy reaches a desire consistency. Season with salt and pepper.
9. Plate the turkey and top with gravy.
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