Christmas and the holiday season is well and truly upon us. We have been thinking and preparing for Christmas for the past couple of weeks and we are super excited about this keto turkey roast recipe. Whether you have a Turkey for thanksgiving or Christmas or maybe even both you will love this roast turkey with cherry sauce recipe.
This is a sponsored post by Low Carb Emporium, Australia’s leading online shop for our favourite keto friendly products. All products recommended in this post are based on our personal favourites.
Christmas Roast Turkey
A roast turkey is one of those dishes that becomes the centrepiece at Christmas. The perfect Christmas keto turkey would have crispy skin and moist and tender breast meat. Our favourite way to keep the breast meat moist is to smoother the turkey in butter before roasting. Of course, our name is Have Butter will Travel after all.
We much prefer to use a buffe instead of a whole turkey. It makes for a much faster cook time and is very easy to cook and prep. The buffe we used is the breasts and the wings of the turkey.
It has long been English tradition to eat turkey on Christmas day and American tradition to eat turkey at thanksgiving. As Australians, we would eat turkey on Christmas day due to our English convict heritage. We have adapted our own way though and we tend to serve it cold. This is due to the extremely high summer temperatures that we usually experience on Christmas day.
Due to turkey being such a popular celebration meal we wanted to create our own keto turkey roast. Erika wanted to add her own spin with a cherry sauce using the pan juices and the delicious sugar free cherry jam from Low Carb Emporium. This keto turkey roast recipe will become the perfect addition to your Christmas table.
Sugar Free Cherry Jam
We first found these jams when we were on a weekend away in Launceston and we went and checked out Evandale Sunday markets. You could imagine our excitement when we saw a whole range of sugar free jams, sweetened using xylitol.
I am a big fan of cherries at Christmas and was really excited when Erika created this cherry sauce using the sugar free cherry jam from Hawthorne hills farms. We love their jams and the cherry is one of our favourites.
They have sugar free varieties of the following jams:
- Rhubarb and Apple
- Mixed berry
- Orange and Lemon Marmalade
- Lemon and Lime Marmalade
We buy these jams from Low Carb Emporium.
We loves these jams so much we have created several delicious recipes using them including:
- Keto baked camembert using apricot jam
- Black forest parfait using cherry jam
- Keto slice using mixed berry jam
- Black forest trifle using cherry jam
- Keto whoopie pies using cherry jam
LOW CARB EMPORIUM
Low Carb Emporium is the premium online low carb website in Australia. They launched in October 2017 and have grown to be the stockists of the best low carb products Australia has to offer. We love Low Carb Emporium and place an order with them every couple of months. Although at the moment it feels like we are ordering more like every couple of weeks.
Jack and Yvonne have gone from shipping products out of their garage to now needing a warehouse to distribute all our favourite products. We were lucky enough to be invited to check out their new premises and were impressed by all the wonderful products they have in stock now.
For this recipe you can purchase the below ingredients from Low Carb Emporium using our code for a discount – HAVEBUTTER5
- If using a frozen turkey, you will need to give yourself enough time to defrost it in the fridge. It is recommended that the safest method is to defrost in the fridge and this can take some time, depending on the size of your turkey. We used a 3kg turkey and it took 2 days to defrost properly in the fridge. So, make sure you buy your turkey ahead of time if you are buying it frozen.
- When we were buying ours, Woolworths had 3 sizes, 3kg, 4kg and 5kg buffes. We used a 3kg for this recipe. If you have a large group coming for the Christmas meal, you can adapt this recipe for a larger turkey. Just keep in mind the cook times will vary.
- We used a spoon to baste our turkey, if you have a turkey baster this works well also.
- If you decide to cook the keto turkey ahead of time and serve at room temperature or cold, carve and store in the fridge. The sauce will reheat well in a pan on the day. When stored in the fridge, the sauce may have the fat on top. When reheating, reheat on a medium heat and stir to combine the fat with the rest of the sauce. The onions will also reheat well, place in a baking dish and heat in a 180C oven until heated through.
- Serve the turkey and the sauce hot. The turkey is great to use a big centrepiece for the table.
- You can serve at room temperature and reheat the sauce in a pan before serving. If serving cold or at room temperature you could make ahead a day or two before and serve it carved on your favourite decorative plate.
- If serving the turkey cold, warm up the onions in the oven and serve as a side dish.
Disclosure: The above post may contain affiliate links. We may earn a small commission from purchases made through these links, at no additional cost to you. Everything we recommend on our website are products we use and love. Thank you for supporting Have Butter will Travel and allowing us to share our low carb experiences with you.
You may need –
Keto Roast Turkey with Cherry Sauce
Keto roast turkey is the perfect centrepiece for your table this Christmas. The cherry sauce adds a delicious twist to the classic gravy, using the sweetness of the cherry jam and the richness and creaminess of the butter. The deliciously buttery onions become the perfect as a side dish.
If you like this recipe, please give it a 5 star rating.
If you like this recipe you may also like…
- Keto Strawberry Cheesecake Parfait
- Keto Eton Mess
- Keto Spiced Nuts
- Keto White Christmas
- Keto Christmas Desserts All The Family Will Love
- Keto Turkey Roast with Cherry Sauce
- Keto Fruit Mince Scrolls
- Keto Grazing Platter
- Roasted Capsicum Dip
- Australian Keto Christmas Recipes
- 3 kg turkey buffe
- 4 brown onions
- 100 g butter, softened
- zest of 1 lemon
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- 2 tsp chopped thyme
- 2 cups chicken stock
- extra salt for seasoning the turkey
- ¾ cup sugar free cherry jam
- ¼-½ tsp xanthan gum (optional)
- Pre heat the oven to 180C/350F
- In a small bowl, place the softened butter, lemon zest, salt, pepper, garlic powder and thyme and mash butter with a fork until all the ingredients are combined.
- Peel and quarter the onions. In a large baking dish, break up the onion wedges and cover the bottom of the baking dish.
- Pat the turkey dry all over with a paper towel.
- Sprinkle some of of the extra salt inside the turkey cavity.
- Place the turkey breast side up on top of the onions in the baking dish.
- Cover the skin of the turkey breast all over with the softened butter mixture.
- Pour the chicken stock into the bottom of the baking dish.
- Cover the turkey with foil, try not to have the foil touching the top of the turkey.
- Place turkey in oven and cook for 40 minutes. After 40 minutes, remove from oven and baste the breast in the pan juices. Place back in oven for a further 40 minutes. Remove again and baste. Remove foil and place back in oven uncovered for a further 40 minutes.
- Once turkey is cooked remove from oven. You can check it is cooked by using a meat thermometer. Insert the thermometer into the thickest part of the meat. You are looking for a temperature of at least 74C/165F. The juices coming from the turkey will be clear if it is cooked through.
- Remove turkey from the baking dish and place on a large plate. Cover with foil and allow to rest for 30 minutes. While the turkey is resting, prepare the cherry sauce. You will need the pan juices so don't discard them.
- Drain the juices from the pan through a sieve into a small saucepan. Place the onions aside and keep warm for serving.
- Bring the pan juices in the small saucepan to a boil, and reduce to a simmer for 10 minutes to reduce the liquid.
- Add the cherry jam and bring the liquid back up to a boil. You may need to increase the heat for this. Simmer the sauce for 2-3 minutes. Taste the sauce at this point, you may need to add salt if required.
- At this point, if the sauce is very thin, you may need to use xanthan gum to thicken. If so, remove from the heat and lightly sprinkle ¼ tsp of xanthan gum and stir. Allow sauce to sit for 1-2 minutes and see if it thickens. You can use another ¼ tsp of xanthan gum here if still too thin. (Be careful using the xanthan gum. If you use too much the texture of the sauce will become slimy.)
- Once the turkey is rested and the sauce is made, carve the turkey and serve with the onions and the sauce.
not fair!?! ….. Australia and New Zealand items like these…
don’t make us walk down there! ?
In the recipe I provided US options as well. If you are in another area I’m sorry. The US options can be found in the notes section of the recipe.