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This Whole30 turkey breast and gravy is epic: brined to perfection with an herb butter stuffed under the skin (using ghee, of course)! It's my perfect Thanksgiving turkey made Whole30 Thanksgiving compliant, and it's a must for any paleo Thanksgiving or Whole30 Thanksgiving! This Whole30 turkey breast and gravy might actually become your favorite turkey recipe...
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Whole30 Turkey Breast and Gravy (Paleo Turkey Breast)

This Whole30 turkey breast and gravy is epic: brined to perfection with an herb butter stuffed under the skin (using ghee, of course)! It's my perfect Thanksgiving turkey made Whole30 Thanksgiving compliant, and it's a must for any paleo Thanksgiving or Whole30 Thanksgiving! This Whole30 turkey breast and gravy might actually become your favorite turkey recipe...
Course Main Course
Cuisine American, Thanksgiving
Keyword christmas dinner, healthy holiday meal, holiday dinner
Prep Time 12 hours
Cook Time 1 hour 45 minutes
Total Time 13 hours 45 minutes
Servings 4 people
Calories 359kcal
Author Cheryl Malik

Ingredients

For the Turkey Breast

  • 5 tablespoons ghee divided
  • 3 cloves garlic cloves minced
  • 3 tablespoons fresh thyme chopped
  • 1 whole turkey breast skin-on
  • salt and freshly ground pepper to taste

For the Brine

  • 9 cups water
  • ½ cup salt
  • 1 spring fresh thyme
  • 3 cloves garlic mashed

For the Gravy

  • ¼ cup drippings from pan or ghee
  • ½ of one onion chopped
  • 2 cloves garlic minced
  • 2 cups turkey stock
  • 1 cup chopped cauliflower fresh or frozen
  • 4 tablespoons arrowroot
  • ¼ cup water
  • 1 tablespoon coconut aminos to taste
  • sea salt and fresh ground pepper to taste

Instructions

  • Make the brine: Stir together all ingredients until salt is totally dissolved. Pour brine into large food storage container or Ziploc bag and place turkey breast in brine. Seal completely and refrigerate 12 hours.
  • Drain brine and let turkey breast dry until very dry. Pat dry with paper towels if necessary.
  • Preheat oven to 350º F.
  • Mix 3 tablespoons ghee, garlic, and thyme in food processor. Carefully, using your fingers, peel the skin away from the chicken breast and rub the butter mixture under the skin. If necessary, depending on your turkey breast, tie breast with kitchen twine to keep the breast tight. Rub the outside of the skin with the remaining 2 tablespoons ghee and season with salt and pepper.
  • In a roasting pan, fitted with a rack, place turkey, breast side up. Roast 1 hour then baste with any drippings. Roast another 15-20 minutes or until internal temperature reads 160º F. Remove from oven, loosely tent turkey with foil, and let rest while you make the gravy.
  • Heat drippings or ghee over medium heat, in your roasting pan or in a saucepan if desired. Add onions and cook, stirring frequently, until onions are softened and start to brown. Stir in garlic and cook, stirring frequently, until fragrant, about 30 seconds. Stir in cauliflower, thyme sprigs, and turkey stock and bring to a simmer. Simmer until cauliflower is fork-tender, about 10 minutes. Remove thyme stems.
  • Transfer mixture to blender and blend until smooth.
  • In a small bowl, add arrowroot powder and a little water. Whisk until smooth, adding a little more water if needed. Return gravy to saucepan or roasting pan and stir in arrowroot slurry. Bring to a simmer and cook until thickened. Add coconut aminos for color and taste, plus salt and freshly cracked pepper to taste.

Notes

  • Add coconut aminos for color and taste, plus salt and freshly cracked pepper to taste.

Nutrition

Serving: 1serving | Calories: 359kcal | Carbohydrates: 17g | Protein: 4g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 81mg | Sodium: 14438mg | Potassium: 261mg | Fiber: 2g | Sugar: 2g | Vitamin A: 265IU | Vitamin C: 23mg | Calcium: 71mg | Iron: 2mg | Net Carbs: 15g