Wash your turkey and pat dry with paper towel before you take out all the innards. You can choose to discard the innards or keep them for use in your stuffing, known as giblets.
Combine the vegetable broth, seat salt, pepper, thyme, savory, rosemary, and water in a large pot and bring to a boil.
Once you're sure the salt has dissolved, remove the pot from heat and let cool to room temperature.
Place the turkey breast down in the brine using a deep dish pan so it saturates it inside and out. Let it sit refrigerated overnight to marinade (24 hours).
You may also choose to use a brine bag: place the double bag, mouth open wide and facing up, in the roasting pan. Fold back the top one-third of the double bag to help keep the bags open). Place the turkey inside the double bag and pour the room temperature brine over the bird. Now you may marinade for 24 hours.
Before you cook the turkey, drain off some of the excess brine.
Preheat your oven (the temperature depends on the weight of the turkey. If your turkey is roughly 10 pounds, preheat your oven to 325 degrees and expect to cook it for at least 3 hours).
Check your turkey every hour to avoid overcooking as brining tends to reduce cooking time.
Cook for a minimum of 3 hours, then remove and let sit for 10 minutes before carving.
When choosing the size of your turkey, remember that birds smaller than 16lbs should serve one person per pound of meat.
When cooking your turkey, you can add 1 cup of chopped onion and 1 cup of chopped parsnips to the bottom of the pan surrounding the turkey for extra flavour.
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Low Carb Stuffing with Cranberries and Walnuts
Low carb stuffing is a perfect side dish for your Keto Thanksgiving turkey dinner. In less than 30 minutes, you can stuff your bird with this flavourful filling - minus the carbs.
Bring two cups of water to a boil in a large simmering pot.
Place cauliflower in boiling water and cook for approximately 15 minutes, or until very soft.
Drain your cauliflower using a strainer, place it back in the pot, and add the milk, butter, sour cream, garlic salt, and black pepper.
Mix all ingredients until the texture is creamy - do not over mash. I prefer using a hand-held blender to create a creamy texture but feel free to use a masher if you don’t have an electric one.
Once you're finished mashing, garnish with chives and serve.
You can even garnish with bacon bits or grated cheese for added flavor, healthy fats and protein.
This dish is still great as leftovers, so make sure to store in an airtight container.
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Buttered Bacon Brussel Sprouts
Brussel sprouts are absolutely divine in the oven, especially when combined with another favorite - bacon. Baked to perfection, this will be a delightful side dish that will get you to eat your greens- even the brussel sprout skeptics won’t be able to resist!
First wash and trim your brussel sprouts by cutting off the base and cutting them into halves.
Add brussel sprouts and 4 cups of water to a medium sized pot, bring to a boil, and boil for roughly 8 minutes.
Drain brussel sprouts and set aside with the lid off, so they don’t become soggy.
Heat a large frying pan, add the butter and melt.
Add bacon and cook until it becomes crispy.
Add the crushed garlic and be sure to stir so that the garlic won’t burn.
Add the orange zest and brussel sprouts, while constantly stirring to evenly coat them with the butter and garlic.
Cook for approxiately 5 - 10 minutes.
Place in a bowl to serve and garnish with the walnuts for added flavor and crunch.
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Low Carb Pumpkin Pie Pudding
A guilt-free dessert that you can be proud to share with your dinner guests? Where do we sign up! Whether it's Thanksgiving or just a fall family dinner, this low carb pumpkin pie pudding is a delicious end to any meal.