Thanksgiving – Caveman Keto https://cavemanketo.com Weight loss through low carb cooking Tue, 27 Feb 2018 11:11:40 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.10 Caveman Keto’s Thanksgiving Guide https://cavemanketo.com/cmk-thanksgiving-guide/ https://cavemanketo.com/cmk-thanksgiving-guide/#comments Sun, 23 Nov 2014 18:12:00 +0000 https://cavemanketo.com/?p=5169 I must confess, Thanksgiving is one of my favorite holidays.  I have fond memories of spending the holiday with family and eating multiple feasts of Turkey with all the trimmings! I’ve been on Keto for going on three years now so I’ve covered many different special occasion meals on the website.  Today I’d like to …

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I must confess, Thanksgiving is one of my favorite holidays.  I have fond memories of spending the holiday with family and eating multiple feasts of Turkey with all the trimmings! I’ve been on Keto for going on three years now so I’ve covered many different special occasion meals on the website.  Today I’d like to summarize the options for your feast with a few links of past meals!

Appetizers

Appetizers

Thankgiving Appetizers

You’re going to want something for your guests to munch on while the food is being prepared.  Pretty much anything from my Sides section or Superbowl tag would be appropriate as a starter. I’ve highlighted some of my favorites below:

  • Cheesy Chive Rollups – These were a go to in my family.  Dad always got a block of ham and doled out the rolls as they were finished. Of course his version never had chives but feel free to add anything you want to make it your own!
  • Lizzie’s Cheese Dip and Crackers – This one is from my wife’s family.  This stuff is literally crack.  I cannot stop eating it!  Serves well with some Pork Rinds or Parmesan Chips.
  • Deviled Eggs – These are a classic.  Easy to make ahead of time and always a hit.  You can add all sorts of things to customize them, even making them into little birds!
  • Jalapeno Poppers – Do your guests like a little spice?  These Jalapeno poppers always do the trick and can be prepped the day before and popped in the oven right before guests arrive.

Main Course

Main Course

Thankgiving Main Course

The main course, the reason everyone showed up to your house! This year, don’t serve a boring, bland, dried out turkey! At a minimum, I recommend brining and injecting your turkey whether you bake or fry it. Pick up a thermometer and don’t let it get over done.  Below I’ll go over the turkey’s I’ve made in the past on the site and some alternative meats you could try.

  • Deep Fried Turkey – My personal favorite way to cook turkey.  The meat comes out super moist and it only takes about 45 minutes to prepare the bird. This is actually a three part series with part 1 discussing how to prep the bird, part 2 is brining and part 3 is actually frying the bird.  Note that you have to use a smaller turkey (<15 Lbs) so it won’t feed an army.
  • Turducken – Ahh, the Tur(key)Duck(Chick)en!  Its a glorious combination of all three birds with stuffing throughout.  I have to admit, it was a ton of work and not for the faint at heart!  You have a debone all three birds and it takes a ton of time to cook but so worth it!  I should point out that you can also just buy one on Amazon but it won’t be low carb.
  • Low Carb Bourbon Glazed Ham – If Turkey isn’t your thing, you can always go with an old standby, ham.  Also, if you’re having a large gathering, its common to also serve a ham on the side to help spread the wealth and lower the amount of turkey you’ll need.
  • Roasted Duck – If you’re celebrating outside of the US and Turkey isn’t available, you can always roast a Duck instead!
  • Roasted Leg of Lamb – Another alternative meat you could serve instead of or in addition to the Turkey!

Sides

Sides

Thanksgiving Sides

The sides are just as important as the main course! If you’re having lots of guests, try sending them one of these dishes to decrease your cooking load!  Most can be made ahead of time and popped in the oven on Turkey day. Also, I’ve got keto versions of all of your Thanksgiving favorites so don’t think you can’t have some gravy or stuffing just because you’re doing keto!

  • Almond Bun Stuffing – You probably thought you’d have to give up Stuffing, didn’t you? Well think again!  The Holy Grail Almond Buns save the day and let us make a mean stuffing!  Whether you’re going to stuff your turkey or bake this on the side, Almond bun stuffing will let you keep up this Thanksgiving tradition.
  • Keto Giblet Gravy – Don’t throw away those crazy bags of giblets that come with the turkey, make some gravy!
  • Cheddar Biscuits – I bet you didn’t think you could make something so close to the classic Pillsbury buns you had as a kid? Using the magic of Carbquik, you can make keto biscuits! (Note, many readers report this stuff might not be super keto, use caution!)
  • Creamy Cheesy Spinach – One of my all time favorite recipes since its so quick and easy to whip up.  Goes great with Thanksiving if you don’t have time to make a more complicated side dish.
  • Cheesy Green Bean Casserole – Literally my favorite side ever.  Its like liquid, gooey, cheesy crack!  I can’t get enough!
  • Mashed Cauliflower – My go to faux potato substitute around the holidays. Add enough butter, bacon and cheese and people might not even realize you’re not serving potatoes!
  • Spinach Crap – Whatever you want to call it, this is a classic holiday dish designed to deliver veggies to the masses.

Dessert

Dessert

Thanksgiving Dessert

While I’m not normally a huge dessert fan, there is a time and a place for everything. Its better to be prepared and make a keto dessert than to succumb to a slice of apple pie. Below are some of my holiday favorites that fit easily into any setting:

  • Keto Whipped Egg Nog – For the adults, this recipe is a keto mix on the classic egg nog.  Additionally, it uses a whipped cream dispenser to turn the egg nog into foam! This results in less calories and a light foam that looks large but doesn’t blow the carb budget.
  • Low Carb Cheesecake – My favorite keto dessert.  I’ve served it before and people were shocked that it was a keto dessert, people think its regular cheesecake!  If you weren’t aware, cheesecake is 99% keto anyway except for all the sugar that’s added, so its super easy to adapt.
  • Keto Fatbombs – Who doesn’t like chocolate? Make these fat bombs as a special treat for the big day.

Bonus Thanksgiving Related Posts

Bonus Thanksgiving Related Posts

Bonus Articles Thanksgiving

Here are some additional articles that might help you out for Thanksgiving:

  • How to debone a Turkey – While making the Turducken, I made a video on how to debone the Turkey. I’ve also deboned the Turkey just to make it easier to serve some years as indicated by the picture at the top of this page.
  • How to Brine a Turkey – Brining adds much needed moisture to the bird and really emparts a strong flavor to the turkey. You really owe it to yourself and your guests to brine this year for that extra amazing bird.
  • Turkey Broth – Don’t throw out all of those bones! Make some turkey broth for use in other recipes!

What are you having for Thanksgiving? Sound off in the comments!

Bayou Classic 30-Quart Turkey Fryer
Of course I had to include the turkey fryer. If you’ve never made Fried Turkey, you’re missing out on life. Every time I’ve made one, people rave about how it is literally the best turkey they’ve ever had. That, and it reduces the cooking time of turkey from an entire day affair to a 45 minute session …
Thermapen
This probably shouldn’t be the first thing you buy for your keto kitchen, but eventually, you’ll end up buying this thermapen. It seams ridiculous to blow $80+ on a temperature probe but once you go through 5 other cheap ones, or burn your hand waiting for the temperature to stabilize, you’ll wish you just picked one of these up. Its way faster and more accurate at reading temperature and I now almost exclusively cook meat to a done temperature rather than a specific time.
ISI Mini Whip
This little bad boy is another one of my more extreme purchases. I analyzed how much whipped cream I was buying and figured there had to be a better, healthier way. By controlling what you put into the whipped cream, you get a much healthier result. Oh, and you can make Vodka infused whipped cream and Keto Egg Nog as well.
Calphalon Roaster Pan
Perfect for roasting a turkey, chicken, duck or all three together! It can also be used for holding large cuts of meat off of the bottom of the pan for more even cooking.
Ove Glove
Made from advanced space materials, this hot mat gives you the flexibility to handle any situation with ease. Don’t get burned, get ove gloved!
Victorinox Fibrox 8″ Chef’s Knife
You really only need one good knife. This one is it. America’s Test Kitchen rated it the number one budget knife!

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Cheddar Carbquik Biscuits https://cavemanketo.com/cheddar-carbquik-biscuits/ https://cavemanketo.com/cheddar-carbquik-biscuits/#comments Sat, 22 Nov 2014 19:26:05 +0000 https://cavemanketo.com/?p=5130 Growing up our Thanksgiving table always had some Pillsbury Grands biscuits to soak up gravy and for impromptu turkey sandwiches. Traditional wheat based recipes are out for keto but that doesn’t mean we can’t make a good biscuit!  As you know, I’ve been experimenting with Carbquik recently with recipes like my Bacon Keto Pancakes. Today …

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Growing up our Thanksgiving table always had some Pillsbury Grands biscuits to soak up gravy and for impromptu turkey sandwiches. Traditional wheat based recipes are out for keto but that doesn’t mean we can’t make a good biscuit!  As you know, I’ve been experimenting with Carbquik recently with recipes like my Bacon Keto Pancakes. Today I decided to try another Carbquik recipe for Cheddar Biscuits! The results were shockingly good and I’m definitely going to make these for the big day next week!
CarbquikStart by measuring out the Carbquik into a large bowl.Carbquik with ButterThen add the cold, unsalted butter.Carbquik cut with ButterThe recipe calls for the butter to be cut into the Carbquik until it forms a coarse meal.  The easiest way to accomplish this is with two knives and you crisscross them and cut the butter until the chunks of butter get smaller and smaller and coarse groupings form.Biscuit mixture with CheeseNow add in the garlic powder, salt and cheddar cheese.  Mix it all together.Carbquik DoughAdd the liquid ingredients and mix it all together until a dough forms like above.  It wasn’t a particularly doughy dough, a little crumbly.Cheddar Carbquik Biscuits in Muffin Top PanNow form the dough into equal size balls and bake!  I put them in a muffin top pan because I didn’t know how much they would expand.  As it turns out they kept almost the same size as the original balls.  Also, the original recipe says this makes 10 biscuits but there is no way.  Its more like 6 small biscuits or 4 large ones.Cheddar Carbquik BiscuitsAs you can see, they turned out incredibly well! A nice golden brown outside and a warm and crumbly inside.Cheddar Carbquik Biscuit with Bacon and EggsThe first day I served them as a side with some bacon and eggs.Cheddar Carbquik Biscuit Breakfast SandwichThe second day I made breakfast sliders with some sausage, eggs and cheese! These will definitely make the table this year at Thanksgiving!
Cheddar Carbquik Biscuits
 
Author: 
Nutrition Information
  • Serves: 6
  • Serving size: 1 Biscuit
  • Calories: 266
  • Fat: 23g
  • Carbohydrates: 16g
  • Fiber: 14g
  • Protein: 11g
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 Cups Carbquik
  • 2 Oz. Unsalted Butter, Cold
  • 4 Oz. Cheddar Cheese, Shredded
  • ½ Tsp. Garlic Powder
  • ½ Tsp. Salt
  • ¼ Cup Heavy Cream
  • ¼ Cup Water
Instructions
  1. Preheat oven to 450 degrees
  2. Add Carbquik to a large bowl
  3. Add cold butter and use two knives to cut int the butter until coarse dough balls have formed
  4. Add in the cheese, garlic powder and salt; mix together
  5. Add in the liquid ingredients and mix until dough forms
  6. Break into 6 equal sized balls and place on a greased sheet
  7. Bake for 8-10 minutes or until golden brown
 

Carbquik Baking Mix
Not sure I 100% believe this product, but it claims to be independently tested for accurate low carb numbers. It performs almost exactly like Bisquick and is the only low carb baking mix I’ve ever come across. Give it a try and let me know what you think!
Chicago Metallic Muffin Top Pan
Ahh, the muffin top pan. It took me weeks to find this beloved device but after I had it in my grasps, the most amazing thing happened, I created the Holy Grail Almond Buns! This is far and away the most popular recipe on the website. The curved yet right angled slop and flat bottom of this pan create the perfect keto bun.
Tovolo 7.5 Quart Mixing Bowl
Most of my large 5day recipes and casseroles are all mixed together before being baked. You really need a giant bowl to hold all the ingredients and this one fits the bill!

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Keto Whipped Egg Nog https://cavemanketo.com/keto-whipped-eggnog/ https://cavemanketo.com/keto-whipped-eggnog/#comments Sun, 24 Nov 2013 14:46:09 +0000 https://cavemanketo.com/?p=2736 So as you may know, I recently acquired an ISI Mini Whip.  If you’re not familiar, its a device that makes whipped cream.  Its the mini version of the one they use at Starbucks. My first foray into custom whipped cream was Alcoholic Whipped Cream. Since the holidays are coming up, I wanted to try …

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So as you may know, I recently acquired an ISI Mini Whip.  If you’re not familiar, its a device that makes whipped cream.  Its the mini version of the one they use at Starbucks. My first foray into custom whipped cream was Alcoholic Whipped Cream. Since the holidays are coming up, I wanted to try some new recipes with the charger and I came up with a keto friendly whipped Egg Nog. It would go great along with your Thanksgiving or Christmas celebrations!  Enjoy!Eggnog with NutmegHere’s the finished concoction.  It was insane how good it was. My wife, who doesn’t like Egg Nog, even liked it!Egg YolksThe recipe starts with two egg yolks.  There are three above but I made too much so I’ve adjusted the recipe.Egg MixtureAdd the cream and EZ-Sweetz and whisk together.BourbonI used Knob Creek whiskey but any bourbon will do.Eggnog with BourbonAdd the bourbon and whisk some more.ISI Whipped Cream MakerThis is the ISI Mini Whip unit.  It comes with the stainless steel container, a cap, a tip and a charger aligner.Eggnog Mixture in Whipped Cream MakerHere’s the liquid in the container prior to charging.Ready for Whipped Keto EggnogOnce you’ve charged the unit, the tip goes on and you’re ready to whip! Make sure to shake it 3-4 times after you’ve pressurized it.  If it comes out too runny, shake it a time or two more.

Eggnog with NutmegAdd some Nutmeg and you’ve got yourself a keto friendly whipped Egg Nog!

Keto Whipped Eggnog
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: ¼th (62 mL)
  • Calories: 212
  • Fat: 17
  • Fiber: 0
  • Protein: 1
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 egg yolks
  • 18 drops of EZ-Sweetz
  • ¾ Cup Heavy Cream
  • ¼ Cup Bourbon
  • Ground Nutmeg to taste
Instructions
  1. Mix all ingredients in a bowl
  2. Add to Charger
  3. Pressurize with Nitrogen
  4. Shake 3-4 times
  5. Serve in a bowl or cup with a spoon
  6. Dust with Nutmeg
 

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How to Make Turducken https://cavemanketo.com/make-turducken/ https://cavemanketo.com/make-turducken/#comments Sat, 23 Nov 2013 22:33:39 +0000 https://cavemanketo.com/?p=2692 Thanksgiving is one of those American holidays that has a strong focus on food.  There’s no reason we can’t take advantage of that on the keto diet!  Last year I made a whole three part guide on how to fry a turkey (Part 1 & Part 2) and it was a huge success.  I served …

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Thanksgiving is one of those American holidays that has a strong focus on food.  There’s no reason we can’t take advantage of that on the keto diet!  Last year I made a whole three part guide on how to fry a turkey (Part 1 & Part 2) and it was a huge success.  I served it once at my friendsgiving party and again for Thanksgiving and they were the most moist, amazing turkey’s ever. This year I wanted to go bigger.  Yes, I am talking about Turducken!  If you’re not familiar, a Turducken is a turkey, stuffed with a duck, stuffed with a chicken with each layer having stuffing in between. Hence Tur(key)duck(chick)en. Now, you can buy Turducken premade, however the stuffing they use between layers is not keto friendly.  So, off I went to tackle the mighty Turducken! For more holiday inspiration, check out the items tagged under Thanksgiving.

TurduckenHere’s the finished product served with some Cheesy Creamy Spinach!  I must say I was surprised at how well it turned out!  The layers really came through and it was full of flavor.

Hot Italian SausageFor this year’s turkey, I wanted to use a meat based stuffing.  Since it was going to be in between the layers, I wanted something hearty. In the past I’ve made Almond Bun Stuffing but it is more designed to be baked than stuffed into a turkey.  Almond flour just doesn’t absorb juices as well as bread would. So the base of this stuffing is hot italian sausages.  Remove the outer skin and cook in a hot skillet. Cooking Hot Italian SausageOnce they start cooking, mash them up.  You want to make sure to periodically mash them so that you don’t end up with a whole, cooked sausage at the end.

Chopped VegetablesWhile the sausage is cooking, dice up some vegetables.  You can put in whatever you want but I went with some onion, peppers and celery.

Cooked Italian SausageOnce cooked the sausage should look like the above.  I basically flatten them and cook once side.  Then I flip them while they are more or less whole.  After that I start to break up the sausages and it ends up more like ground meat as shown above.Cooking VegetablesOnce the meat is done, throw the veggies in the sausage grease and fry them until translucent and browning.Making Meat StuffingFor the stuffing, I combined the sausage, the vegetables, some almond flour and two egg yolks.  I didn’t want the mixture too liquidy but I did want some binding action.   That’s why I just used the yolks. This concludes the stuffing.

Next you’re going to want to debone the poultry.  The chicken and the duck are fully deboned and the turkey is partially deboned.  You have a couple of options here. I’ve shown how to debone a chicken in the video above and you can follow the same guide for both the duck and the chicken.  Make sure to use a really sharp, flexible boning knife. The second option is to find a local butcher and ask them to debone the poultry for you.  Either way, remove the bones.  You can do this a day or so in advance if you don’t want to wake up at 6 am to start the process 🙂 For added flavor, brine the poultry after you’ve deboned it.

So the duck and the chicken are fully deboned.  For the turkey, we only partially debone it.  I’ve put together a second video to show you the partial deboning process.  The main difference is that you keep the wings and legs intact. If you have time, I’d watch both videos since the core is the same and it will help you get the deboning down pat.

Deboned TurkeyNow that you have your deboned turkey, start by laying it out on a large surface.Seasoning TurkeyNext, liberally apply seasoning to the inside and outside of the turkey. I just used a generic poultry seasoning I had lying around.  You can get as fancy as you want here.Seasoning Inside of TurkeyHere’s the inside.Stuffing TurkeyNow we start the complex part.  Put down a layer of stuffing ontop of the turkey.

Seasoning DuckNow take the duck and season both sides of it.  I was storing them in the fridge so that’s why its in this pan.

Seasoning Inside of DuckMake sure to get the inside as well.Layering Duck on TurkeyNow lay the duck on top of the stuffed turkey.  You want to alternate the orientations of the birds so place the legs on the opposite side from the turkeys.Stuffing DuckAdd stuffing on top of the duck.Layering Chicken on DuckThen lay the seasoned chicken on top of the duck.  Again, make sure to alternate.  This time place the chicken so that legs are in the same orientation as the turkey.Stuffing ChickenAnd of course add more stuffing.Closing ChickenNow comes the fun part! Now there are several different ways to go about the final assembly.  Some people sew the bird up but I think that’s actually harder.  I just used some Stainless Steel Skewers and did a couple of in and outs on the chicken skin. So now you can see just the chicken sewed back up.

Closing DuckNow we do the same for the duck.  Squeeze the duck together and weave in and out of the skin.Closeup of Closing DuckHere is a close up of the duck.  I was able to grab a piece of skin on the end as well that helped connect it all.

Closing TurkeyFinally, use a third skewer to sew the whole bird up.  I was pretty happy with the results!Trussed TurduckenThis next step is optional but I went ahead and trussed the bird to give it some additional stability. To truss the bird, start by taking some trussing twine and tying the legs together with a knot. Then make a series of half hitches along the body of the bird so that it keeps its form.  At the end, flip the bird over and run the twine through each half hitch, looping it as you go.  Then tie the string back off at the legs.  Turducken Ready for the Oven Here’s a better picture of the skewered, trussed bird. You’ll need a quite sizable Roasting Pan to hold this beast.  I was pleasantly surprised that it still looked like a turkey!

Turducken Cross SectionWell folks, here’s the finished product!  It turned out better than I expected!  The only downfall is that the skin on the duck is a little rubbery because it doesn’t have a chance to get hard.  The best way to serve the turducken is to slice it in half as shown, then take slices of it and cut those in half.  Then serve to your guests.  This way everyone gets a piece with all the birds and the stuffing.Plated TurduckenHere’s a plated picture! I made a gravy with the drippings and served it on top of the turducken.

How to Make Turducken
 
Author: 
Nutrition Information
  • Serves: 24
  • Serving size: 1/24th
  • Calories: 795
  • Fat: 53
  • Carbohydrates: 3
  • Fiber: 1
  • Protein: 69
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 Duck
  • 1 Chicken
  • 1 Turkey
  • Poultry seasoning to taste
  • 6 Sausage Links
  • ¾ Cup Almond Flour
  • 2 Egg Yolks
  • 1 Onion
  • 1 Pepper
  • 4 Celery Stalks
Instructions
  1. Meat Stuffing:
  2. Cook the sausage
  3. Dice the vegetables and fry until translucent
  4. Combine the sausage, almond flour and vegetables in a large bowl
  5. Add the yolks and mix
  6. Turducken
  7. Fully debone the chicken and the duck, this can be done ahead of time
  8. Partially debone the turkey, leaving the legs and wings intact
  9. Season the inside and outside of all birds
  10. Lay the turkey down and layer it with the stuffing
  11. Lay the duck down, with the legs in the opposite direction of the turkey, and layer with stuffing
  12. Lay the chicken down, with the legs in the same direction of the turkey, and layer with stuffing
  13. Pull the two sides of the chicken together and skewer it shut
  14. Repeat with the duck
  15. Repeat with the turkey
  16. Truss the turkey
  17. Cook at 500 degrees for 15 minutes
  18. Cook at 300 degrees for 6 hours or until chicken reaches 165 degrees
  19. Slice in half, then cut slices of the turducken so each piece has all three birds and stuffing
 

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Caveman Keto Tips: How to Debone a Turkey https://cavemanketo.com/video-debone-turkey/ https://cavemanketo.com/video-debone-turkey/#respond Sat, 16 Nov 2013 18:39:26 +0000 https://cavemanketo.com/?p=3139 Today on Caveman Keto Tips I show you how to debone a turkey! I deboned this turkey for use in a Turducken but it also allows you to put in more stuffing. Check out more Thanksgiving recipes on the website.

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Today on Caveman Keto Tips I show you how to debone a turkey! I deboned this turkey for use in a Turducken but it also allows you to put in more stuffing.

Check out more Thanksgiving recipes on the website.

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Almond Bun Stuffing https://cavemanketo.com/almond-bun-stuffing/ https://cavemanketo.com/almond-bun-stuffing/#comments Tue, 18 Dec 2012 00:19:44 +0000 https://cavemanketo.com/?p=1275 Ever since I baked the first batch of Almond Buns I knew I was onto something big. There has been no end to the creativity and uses for the almond buns including pizzas, waffles, endless breakfast ideas and even hor d’oeurves! It remains the most popular article and I think people really enjoy having a …

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Ever since I baked the first batch of Almond Buns I knew I was onto something big. There has been no end to the creativity and uses for the almond buns including pizzas, waffles, endless breakfast ideas and even hor d’oeurves! It remains the most popular article and I think people really enjoy having a low carb option for bread. With Thanksgiving looming, I decided I wanted to create an entire keto Thankgiving feast for my wife and I.  I ended up making a Fried turkey as the main course, along with keto cauliflower mash, cheesy green bean casserole and this almond bun stuffing.  it all turned out wonderfully and I even topped it all off with some keto giblet gravy made from scratch turkey broth!

Finished Almond Bun StuffingAbove is the finished product!  Since we fried the turkey, I cooked the stuffing in a glass bowl.  Let’s get started!

Almond Buns - dry ingredientsThe first step in this recipe is to prepare the almond buns per the original recipe. I won’t go into great detail since its covered in the original article but the main change is to double the recipe and add thanksgiving spices to the dry mix.  I should note that the almond buns are pretty much a blank canvas by default and you can spice them according to the occasion like this version.

Wet Almond Bun BatterOnce you have added the liquid ingredients to the batter, it should look like this.  Make sure it is liquidy and not clumpy.  For this batter, it is very important the ingredients are warm before being mixed so you get the correct consistency.  I warm the eggs in hot tap water before using them and microwave the butter.

Almond Buns, ready for ovenHere are the almond buns, ready for the oven.  I still used the muffin top pan so I could get all of the edges on the pieces.  We are going to essentially create seasoned almond bun croutons out of the almond buns so we need them to crisp up anyway. Finished Almond BunsNow you should have a stack of finished almond buns!

Cubed Almond BunsThe next step is to cut the almond buns into bite sized squares.  This is the first step in the crouton making process.

Croutons ready for cookingNext lay the croutons out on a silicon mat. Bake at 200 degrees for 1 hour to dry them out.

Finished Almond CroutonsOnce the almond bun croutons reach this consistency, aka light brown and crisp, take them out and set them aside.

Diced VegetablesDice the vegetables and set them aside for later frying.

Diced ChorizoFor the meat of this stuffing I went with Chorizo.  Chorizo is a mexican sausage with a nice spice to it which adds a lot to the dish.  They also sell ground Chorizo which is another option if you don’t want to chop it up..

Bacon GreaseFor preparing the Chorizo and the vegetables, I strongly recommend using a 12″ cast iron skillet with a large helping of bacon grease as the frying oil.

Frying ChorizoSince the Chorizo starts raw, fry it in the bacon grease first.  Not only does this cook the Chorizo but this flavors the grease with a nice, slightly spicy aroma.

Vegetables FryingAfter the Chorizo is cooked, push it to the side and add the onions and celery.  Reserve the green onions for later as they cook quickly.

Vegetables and ChorizoOnce the vegetables are translucent, mix all of the items together.

Green onions, vegetables and ChorizoFinally, add the green onions and cook until they are done.

Ingredients in large bowlOnce you’ve finished cooking all the ingredients, transfer the items to a large mixing bowl.

Turkey BrothNow that we have the vegetables all cooked, and the croutons baked, we need to turn our attention to the liquid part of the recipe.  Ideally, you have turkey broth ready to go in your fat separator as shown above. If not, sub for chicken broth.

Stuffing LiquidsCombine equal parts of turkey broth and cream with the eggs to form the liquid component. Then add this to the large mixing bowl along with the croutons.  Mix by hand until the mixture is fully combined. Stuffing ready to bake

Now the stuffing is ready to bake.  Cook at 350 degrees for about an hour to an hour and a half or until the top starts to brown.

Plated Almond Bun StuffingHere is the final product plated with some Fried Turkey, Cheesy Green Bean Casserole, Cauliflower Mashed Potatoes and Keto Giblet Gravy!

Almond Bun Stuffing
 
Author: 
Ingredients
  • 2x Almond Bun Recipe
  • 1 Small Onion
  • 5 Green Onion Stalks
  • 3 Stalks Celery
  • 2 8 oz chorizo sausages
  • 2 Tbsp Minced Garlic
  • 1 Tbsp Parsley
  • 1 Tbsp Thyme
  • 1 Cup Heavy Cream
  • 1 Cup Turkey Broth
  • 1 Tbsp Rosemary
  • 4 Tbsp Bacon Grease
  • 2 Eggs
Instructions
  1. Start by making a double portion of the Almond Bun recipe per instructions with the addition of Parsley, Thyme and Rosemary
  2. Once done, chop up buns into ½ inch sections and bake for 1 hour at 200 degrees until brown and crispy
  3. Chop up the vegetables and the Chorizo
  4. Heat up the oil and fry the Chorizo for several minutes until cooked
  5. Add onions and celery and cook until translucent
  6. Add green onions and garlic and continue cooking
  7. Transfer vegetables and meat to a large mixing bowl
  8. In a separate bowl, combine 1 cup Turkey Broth with 1 Cup Heavy Cream and two eggs, whisk until mixed
  9. Add Almond Bun Croutons to the large mixing bowl
  10. Add liquid to the mixing bowl and use your hands to mix together
  11. Pour mixture into an oven safe bowl and cook for one hour at 350 degrees
  12. If not cooking separately, use half of the liquid and stuff the turkey with the stuffing
 

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Keto Giblet Gravy!! https://cavemanketo.com/keto-giblet-gravy/ https://cavemanketo.com/keto-giblet-gravy/#comments Tue, 04 Dec 2012 14:16:15 +0000 https://cavemanketo.com/?p=1253 The holiday season is upon us and hidden carbs are everywhere.  One of the main sources of hidden carbs are sauces and dressings.  Its pretty easy to spot carbs when confronted with meat and veggies but what about the gravy? Generally gravy is made by combining broth, fat and flour to create a thick gravy. …

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The holiday season is upon us and hidden carbs are everywhere.  One of the main sources of hidden carbs are sauces and dressings.  Its pretty easy to spot carbs when confronted with meat and veggies but what about the gravy? Generally gravy is made by combining broth, fat and flour to create a thick gravy. Since keto doesn’t allow flour, it invites the question, how does one make gravy?  Read on for the recipe for Keto Giblet Gravy, great for your holiday turkey!

Finished Keto Giblet GravyHere is the finished gravy and I can’t believe it turned out so well!  I honestly couldn’t tell it wasn’t made with flour.

Chopped GibletsThe process starts with the giblets.  If you came here from my turkey broth post, you should still have the cooked giblets and left over vegetables from the turkey broth set aside.  Dice up the vegetables and the giblets.  Remove as much meat as possible from the neck portion.  If you didn’t start from turkey broth, either omit the meat or sub some finely diced chicken.

Minced GibletsPut the giblets in a pot and brown them.  If starting with raw meat at this stage, cook it all the way through.

Vegetables and GibletsAdd the vegetables from the turkey broth and heat up. If starting from scratch, either add vegetables and cook until translucent or skip the vegetables.

Turkey BrothThe next step is to add the liquids.  As you can see above, I’ve already got my turkey broth in my handy dandy fat separator. This device allows the fat to go to the top and the broth to sit at the bottom.  Even though fat is good for keto, too much fat will cause your gravy to separate and get nasty.  If starting from scratch, you could sub chicken broth for turkey broth but its obviously not as good 🙂

Cream and Turkey Broth for Giblet GravyThe next step is to add the liquid to the gravy.  For this recipe we are using equal parts of cream and turkey broth.  One cup of each.  This is the first part of our thickening process, my using heavy cream we are adding a little more umph than a typical gravy recipe.

Immersion Blending GravyPhase two of our thickening process involves using an immersion blender to mix the gravy together.  We are essentially using the meat and vegetables as a natural thickener  by blending it.  This particular blender is nice because it also has a whisk which I use all the time for making keto chocolate mousse 🙂

Boil the gravyPhase three, boil the crap out of it and reduce it by 1/4 to 1/2.  By reducing it via boiling we are inherently thickening the gravy.  This is especially true given the amount of cream in the mixture.

Final GravyThe final phase of the gravy is to sprinkle a TINY amount of xanthan gum on the top of the sauce.  For this recipe I used 1/8th of a teaspoon which worked well.  Sprinkle it on top of the gravy and let it heat up a little bit, then stir it in.  NOTE: Xanthan gum goes a long way and you don’t want to use too much.  Also, don’t clean it up with water or you will get a large, sticky mess. Just wipe it up with a paper towel before cleaning the measuring device and then wash.

Thanksgiving plate with Keto Giblet GravyWell that’s it folks!  Above I have the keto gravy with some Fried Turkey, Cheesy Green Bean Casserole, Caveman Keto Stuffing and Cauliflower Mashed Potatoes!

Keto Giblet Gravy
 
Author: 
Ingredients
  • 1 Cup Heavy Cream
  • 1 Cup Turkey Broth (can sub chicken Broth)
  • 1 Set Cooked Giblets (can omit or use chopped chicken)
  • 1 Set Turkey Broth Veggies
  • 1 T Butter
  • ⅛ tsp Xanthan Gum
  • Spices From turkey broth recipe
Instructions
  1. Make turkey broth according to instructions
  2. Chop up giblets and brown for 5 minutes
  3. Chop up vegetables from turkey broth and add to giblets, cooking until warm
  4. Add 1 Cup turkey broth and 1 Cup heavy cream
  5. Use the immersion blender to combine incredients
  6. Boil for 10 minutes or until the liquid ¼ to ½'s
  7. Sprinkle Xanthan gum on top of gravy and let sit for 30 seconds, then stir in
  8. Serve delicious keto giblet gravy!

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Turkey Broth https://cavemanketo.com/turkey-broth/ https://cavemanketo.com/turkey-broth/#comments Fri, 30 Nov 2012 11:45:25 +0000 https://cavemanketo.com/?p=1234 From the better late than never department, I am finally getting around to posting the super cool keto friendly recipes I made for Thanksgiving. The very first thing I made was turkey stock.  I used it as the basis for both my keto gravy and my keto stuffing.  Of course you could always just sub …

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From the better late than never department, I am finally getting around to posting the super cool keto friendly recipes I made for Thanksgiving. The very first thing I made was turkey stock.  I used it as the basis for both my keto gravy and my keto stuffing.  Of course you could always just sub chicken stock but what would be the fun in that?  I think if making keto gravy without the pan drippings, making the stock from the spare turkey parts adds the turkey flavor that the drippings would have added.

Finished Turkey StockAbove is the final output of the whole process, some homemade chicken stock! I stored it in my fat separator which is a really handy tool.  The fat goes to the top of the liquid and this thing pours out from the bottom.  It also has a strainer so you can remove solids.  You might be saying, but keto is based on fat? Why get rid of it?  Well if there is too much fat in say a gravy, it will separate and get nasty, so even though fat is good, we still need to make a good gravy 🙂

GibletsThis recipe starts with the giblets. As mentioned in the Turkey Prep article, these will be located inside the bird. The top left is the neck, which I have broken into four parts. Top right is the gizzard, middle right is the liver and the bottom right is the heart.  The bottom left is some spare skin from the rear of the bird and the bottom middle is the spare neck part. At this point, DISCARD THE LIVER! We will not be using it for the gravy as it can contain some harmful toxins.

Cooking GizzardsThrow the remaining giblets in a large, deep pan and start cooking them! They should brown for about 5-10 minutes. I used bacon grease but you could use butter.

Chopped OnionWhile the gizzards are cooking, finely chop a small onion.  I like to get these stringy onion sections where I cut the onion in half as shown and then cut the onion as thin as I can.

Thinly chopped celeryChop up two stalks of celery.

Browned GibletsMake sure to turn the giblets a couple of times to get all sides browned as shown.

Vegetables and GibletsThrow in the vegetables and cook for 5-10 more minutes.

Reduced Vegetables and GibletsAt this point the vegetables have reduced to a translucent state.  Throw in the minced garlic, peppercorn and thyme.

Start of Turkey BrothNow we are ready to make the broth.  Add in the Chicken broth and water and simmer for 45=60 minutes.

Turkey Broth after simmeringHere is the broth after simmering.

Pan with strainerFor the actual broth, we need to separate the liquid from the vegetables and giblets.  To do this, just take a fine mesh strainer and pour the mixture through.

Strained brothIf you are going to make gravy with your broth, make sure to save the giblets and vegetables!

Finished Turkey BrothWell that’s it folks!  Stay tuned for my keto turkey gravy and keto stuffing using the broth!

Turkey Broth
 
Author: 
Ingredients
  • 32 Oz Chicken Broth
  • 4 Cups Water
  • 1 packet Giblets
  • 2 Stalks Celery
  • 1 small Onion
  • 1 Tbsp Minced Garlic
  • 1 tsp Thyme
Instructions
  1. Take the giblets and chop up the neck, also, discard the liver
  2. Cook the giblets in a large pot for 5-10 minutes, turn occasionally to brown on all sides
  3. Chop up the onions and celery, add to the pot and cook for another 5-10 minutes until vegetables are translucent
  4. Add the garlic and thyme and mix
  5. Add the water and chicken broth and simmer for 45-60 minutes
  6. Strain the mixture and store the turkey broth, covered, in the fridge until needed
  7. If making gravy, save the strained vegetables and giblets for added flavor

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Caveman Keto’s Ultimate Fried Turkey Guide: Part 3 – Season & Fry! https://cavemanketo.com/keto-fried-turkey-pt3/ https://cavemanketo.com/keto-fried-turkey-pt3/#comments Fri, 16 Nov 2012 12:15:39 +0000 https://cavemanketo.com/?p=1207 Cooking a turkey can be a frustrating experience.  How long to cook it?  Will it turn out dry?  How will I make keto friendly stuffing?  Never fear, Caveman Keto is here! Since bread based stuffings are generally frowned upon, why not forgo the oven all together and fry your turkey?  This post is the third …

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Cooking a turkey can be a frustrating experience.  How long to cook it?  Will it turn out dry?  How will I make keto friendly stuffing?  Never fear, Caveman Keto is here! Since bread based stuffings are generally frowned upon, why not forgo the oven all together and fry your turkey?  This post is the third and final of my turkey frying guide.  The first post covered how to prep the turkey, the second post went over brining the turkey for flavor and moisture and this final post will go over the seasoning, injecting and frying of the turkey.

NOTE: Frying a turkey can be very dangerous.  Please be prepared and use caution.

Here is the finished beast!  It was incredibly delicious, so much so that this is actually the second turkey I’ve fried in two days!  I did the first one for our annual Friendsgiving party and I did a second one since I had all of the stuff already out.

Start of Turkey InjectionThe first step in the turkey frying process is to prepare the marinade.  The one I like the best is a mixture of melted butter, spices and some beer. Above you start with the butter and spices and slowly melt over the stove.

Shipyard PumpkinFor this marinade I used Shipyard Pumpkin since it is the Thanksgiving season.  Even though beer is generally a no-no on keto, half a bottle in the marinade will not go that far throughout the turkey.  It can be left out if you don’t want to use it.

Finished MarinadeHere is the finished marinade.  I normally make it a little before hand and then just reheat it right before I inject. If you don’t want to make your own, I still recommend you inject with store bought marinade. I don’t think it is too hard to make it yourself but this is another good option if you are short on time.

Brined TurkeyIn the last post, we brined the turkey. Here are the two turkey’s with the water drained.  At this point, it is very important that you thoroughly rinse the turkey off.  The brining is meant to soak and absorb into the meat but you do not want the salt sticking to the outside of the bird.  Make sure to rinse it in cool water and pat it dry.  The dry part is very important since near boiling oil will react violently with water.

Dry TurkeyThe next step is to place your dry turkey on a decent working surface. I like to put mine on my roasting pan so that any excess marinade, spice rub, or water falls under the bird.

Dry rubbing the turkey At this point, you need to rub your turkey down inside and out with a dry rub.  I used Badia Rotisserie Chicken Seasoning but anything will do. Make sure to get all the nooks and crannies of the turkey including under any loose skin and inside the front and back.  It can be helpful to hold the turkey with one hand while sprinkling the bird with the other.  Again, a large workspace is a must in this situation.

Injecting the marinadeNow we are ready for the fun part, injecting the marinade! If you don’t already have an injector, make sure to get a stainless steel injector. The plastic ones do not work well other than for really thin, non spiced marinades.  The steel ones will never break and they come apart for easy cleaning.  The tip on this thing can push out larger particles like garlic and has no problems with stuff like coarse pepper.  The small plastic ones that come in kits get jammed and you just end up being frustrated.  Also, who doesn’t love injecting meats?

Injected turkey, ready for fryingI didn’t get any pictures of the actual injecting, but anywhere there is meat, try and get some juice in it.  Picture a doctor giving liposuction except you are injecting fat.  Put the needle in one hole while moving it in position within that one injection point while depressing the nozzle and injecting fat. The less holes, the less chance the marinade will drip out.  Cover the turkey and put it back in the fridge for 2-4 hours to give the marinade a chance to spread out and get absorbed into the turkey.

Turkey Fryer SetupNow onto the important stuff, the frying setup. Ideally you want an area with nothing growing in a 10 foot radius around the fryer.  In a way I am lucky that my landlord has no interest in lawn maintenance and our backyard is just dirt. Popular ideas are your driveway or a similar setup where you setup pavers and put the fryer on that. The important ingredients are:

  • A turkey fryer kit (pot, fryer, oil temperature gauge, fryer hook, turkey holder)
  • A propane tank with enough fuel to run for an hour
  • A fire extinguisher
  • Peanut Oil – 3+ gallons
  • A table to hold the turkey and various other elements
  • Apron
  • Gloves
  • Long lighter

Make sure that the frying is on level ground and that you have room to work.  The grease will splatter and you want it to be safe.

Heat the oilHeat the oil to 350 degrees as shown on your oil thermometer.  This is very important as when the oil is heated over 400 it will get near its smoke point and is very dangerous.  Its a little bit of a game to get the oil at 350.  Personally I put the thing at full blast until about 325 and then turn it way down so I don’t overshoot it too much.  Note: As soon as you turn on the flame, you should not leave the fryer unattended until you finish the turkey.

Turkey on the turkey holderNow is a good time to put the turkey on the turkey holder.  Shown above is the proper orientation. Don’t worry about the wings, they’ll fold in.

Turkey, enter the fryer!Now for the big moment, the turkey meets its final end! Here are the steps:

  1. TURN OFF THE FLAME, the oil might flow over the side and you don’t want it to catch you or anything else on fire.  Also, why add heat at this point?
  2. Don the proper attire.  I forgot to wear my apron but you can see I am wearing my ove gloves along with some Red Wing Steel Toed Boots and long pants.  You don’t want any of this stuff to touch you.
  3. Hook the turkey holder with the turkey hook and begin the process of lowering the turkey into the hot oil.  You want to do this VERY SLOWLY.  Also, you want to sort of bob the turkey in the oil.  What I mean by this is to lower it a little, it will boil up really bad, then pull it out a little bit, then drop it some more.  Basically like 2 steps forward, one step back.
  4. There might be pockets of water / marinade as you lower the turkey.  This is the main reason for going so slow, so you can abort the process without much fanfare.
  5. Once the turkey is all the way in, relight the heat and get it back up to 350 degrees.

Frying TurkeyHere is the turkey mid fry.  At this point, you can really see two things.  One, you really don’t want too much bigger than a 15 lb turkey and two you want to know how much oil you need ahead of time.  There is not too much room for play on the oil. In terms of cooking time, you should cook it for 3 minutes per pound plus 5 minutes.  So for this 13.5 lb turkey it should be around 45 minutes.  In reality, I would hit it with a digital thermometer until the thick portions hit around 170 degrees. For this turkey I ended up cooking it around 40 minutes.

Finished Fried TurkeyWell folks, that’s it.  Here is the finished bird!  I can guarantee you it will be the best turkey you’ve ever had and people will be flocking to your house for Thanksgiving!

Stripped TurkeySo, my fellow ketards, sharpen your best best Wusthof and get carving!

Turkey Injection Marinade
 
Author: 
Ingredients
  • 2 Sticks Butter
  • 2 T Salt
  • 2 T Worcestershire Sauce
  • 2 T Frank's Red hot
  • 2 T Soy Sauce
  • 1 T Garlic Powder
  • 1 T Onion Powder
  • 6 oz Pumpkin Beer
Instructions
  1. Combine all ingredients other than beer and combine over medium heat until melted
  2. Add beer and stir until combined
  3. Inject into turkey, it should be warm but not solid when injecting

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Caveman Keto’s Ultimate Fried Turkey Guide: Part 2 – Brining https://cavemanketo.com/caveman-ketos-ultimate-fried-turkey-guide-part-2-brining/ https://cavemanketo.com/caveman-ketos-ultimate-fried-turkey-guide-part-2-brining/#comments Thu, 15 Nov 2012 03:30:49 +0000 https://cavemanketo.com/?p=1193 Last weekend we threw a Friendsgiving party where we had a bunch of people over and everyone brought their favorite Thanksgiving meals. We made Cheesy Green Bean Casserole along with a pumpkin cheesecake, Sous Vide Eye Round Roast and of course fried turkey!  Last post I discussed prepping the turkey and this time I’m going …

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Last weekend we threw a Friendsgiving party where we had a bunch of people over and everyone brought their favorite Thanksgiving meals. We made Cheesy Green Bean Casserole along with a pumpkin cheesecake, Sous Vide Eye Round Roast and of course fried turkey!  Last post I discussed prepping the turkey and this time I’m going to go over brining. This is an essential step if you really want a moist, flavorful turkey.  I think it also goes really well with frying.

Finished TurkeyThe end result is perfectly moist turkey with a crisp crust.  The frying really seals in the moisture throughout the cooking process.  Above the turkey is plated with the Cheesy Green Bean Casserole and some kale.

Boiling water for brineThe basic method for creating a brine is to boil a subset of the water, add the granulated ingredients and then stir to dissolve.  The main ingredient of the brine is Kosher Salt.  For this recipe I used 1 cup of salt and 2 Tbsp of black pepper. Many recipes also involve adding sugar but you will have to decide if that works or not for your keto diet.  Its questionable if much of the sugar gets absorbed into the meat or not.

Dissolved brineHere is the dissolved, concentrated brine.  This liquid is hot and you are going to be refrigerating the turkey in the brine for 24 hours. So, you need to cool it down with more water.  Only use the amount of water needed to dissolve the salt, say 2 cups.

Finished BrineHere is the brine with more water added.  Now it is pretty close to luke warm and we can add it to the turkey.  If you just measured the water level of the turkey from the part 1 guide, reuse that water here.

Turkey's BriningThe next part needs to be thought out carefully.  The turkey, or turkey’s in this case, need to be refrigerated for 24 hours before cooked.  You have both the need for a gigantic pot for fitting the turkey but it also has to fit into your refrigerator. One option is to just use the pot that comes with your turkey fryer kit but often that is too tall to fit in a reasonable refrigerator. Instead I used my 20 Qt pot that actually fit both turkeys. In case you are wondering, I got two turkeys because I figured the first one would get consumed at the Friendsgiving and then I could eat the second one as inexpensive leftovers the rest of the week.  Might as well fry more turkey while you’ve got it setup!

Brining Turkey in FridgeHere is the finished turkey brine and turkey’s in the fridge.  Note: Make sure you measure the empty container in the fridge before you fill it!  Make sure it will fit!  This is the end of the second part of the Caveman Keto Turkey Frying Guide.  Let your turkey sit refrigerated in the brine for 24 hours and then come back tomorrow for the final steps!

Turkey Brine
 
Author: 
Ingredients
  • 1 Cup Kosher Salt
  • 2 Tbsp Black Pepper
  • 2 Cups Boiling Water
Instructions
  1. Boil the water
  2. Add the salt until dissolved
  3. Add pepper
  4. Fill the rest of the pot with cool water
  5. Pour over turkey, adding cold water until it covers the turkey
  6. Let brine for 24 hours before cooking
  7. Thoroughly rinse and pat turkey dry before frying

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