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Lemon-Thyme Roasted Turkey Legs with Almond Butter Gravy

Choose dark meat this Thanksgiving to stay within the keto guidelines, then take your main dish to the next level with a mixture of ghee, garlic, thyme, and lemon. (Here's more on ghee if you're scratching your head.)

But the real star player in this recipe is the gravy made from turkey pan drippings, egg yolks, and…wait for it: almond butter. You'll want to pour this delicious gravy all over your plate, and it wouldn't be shocking if you kept coming back to the recipe for year-round dipping. (Related: The Best Nut Butter to Have On the Keto Diet)

Get more keto Thanksgiving recipe ideas with the Complete Keto Thanksgiving Menu.

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Lemon-Thyme Roasted Turkey Legs with Gravy

Makes 8 servings
Service size: 1/2 leg

Ingredients

  • 4 ribs celery, trimmed
  • 4 large turkey legs (6 to 8 pounds)
  • 1/2 cup ghee, softened
  • 1/4 cup chopped fresh thyme
  • 6 garlic cloves, minced
  • 2 teaspoons finely shredded lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon Himalayan pink salt
  • 1/2 teaspoon black pepper
  • 1 cup low-sodium chicken broth

For gravy:

  • 1 1/2 cup drippings from turkey roasting pan
  • 1/3 cup unsalted almond butter
  • 2 egg yolks

Directions

  1. Preheat oven to 350°F. Coat 3-quart baking dish or 9x13-inch pan with cooking spray. Place celery in a single layer in center of the prepared dish; set aside.
  2. Dry turkey legs with paper towels and place on a cutting board. Loosen skin on each leg, pulling back toward the narrow end. Pat dry.
  3. In a medium bowl, whisk together ghee, thyme, garlic, lemon zest, lemon juice, olive oil, salt, and pepper. Brush mixture onto meat of each leg. Carefully reposition skin around meat.
  4. Cut 3-foot long piece of kitchen twine. Arrange turkey legs with cut end in the corners of the baking dish. Bring narrow ends of legs up to center to meet; wrap with kitchen twine and tie to secure. Brush with remaining butter mixture. Pour broth in bottom of baking dish. Cover with foil.
  5. Bake 1 hour, then remove foil. Bake another 40 to 50 minutes or until an instant-read thermometer inserted in the thickest part of the leg near the bone reads 175°F and legs are deep golden brown. Cool 10 minutes.
  6. Carefully transfer turkey legs to a serving platter and discard celery. Keep warm.
  7. To make gravy: Transfer 1 1/4 cups of drippings and almond butter to a blender. In a small bowl, beat egg yolks with a whisk and slowly whisk in an additional 1/4 cup drippings. Transfer mixture to blender. Blend 30 seconds or until mixture is smooth and thickened. Transfer to a small saucepan and heat on medium-low until simmering, stirring frequently. Serve warm.

Nutrition Facts (per serving): 781 calories, 47g total fat (17g sat. fat), 355mg cholesterol, 380mg sodium, 4g carbohydrates, 1g fiber, 1g sugar, 81g protein

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