This easy low carb roasted turkey recipe is both my most and least favorite ever. I’ll get into why a little later in the post.
The hardest part about making this low carb roasted turkey breast recipe was figuring out what to call it! I wanted to call it Porcini “stuffed” but it felt misleading, because while the porcini, sage and butter mixture is stuffed under the skin, nothing is stuffed into the cavity which is what people usually assume when you refer to a turkey as stuffed. You see my dilemma.
You wouldn’t believe how much time I spent agonizing about this decision. #bloggerproblems
ANYWAY, whatever you want to call it, you can definitely use words like delicious, amazing, flavorful, etc. etc.
It was the unbelievable flavor and fragrance that made this my favorite turkey recipe here on IBIH. Don’t get me wrong, I love the flavor and ease of both the Easy Roasted Turkey with Sage Butter and the Easy Roasted Turkey and Gluten Free Gravy recipes, but the porcini and sage combo in this particular recipe is so unique and truly fantastic!
What made this my least favorite roasted turkey recipe is that there was no dark meat, which is the part I always prefer.
I did just the breast this year because Mr. Hungry only likes the white meat, and I thought some of you might have family members that feel the same. I’ll never understand the appeal of relatively bland turkey breast meat compared to the flavorful and unctuous darker cuts, but to each his own.
It seems like most guests fight over the relatively small amount of breast meat on the bird, while the delicious dark meat sits neglected like the proverbial red-headed stepchild. (No offense to Gingers everywhere – we love ya.)
If that is the case in your camp, you can prepare two turkey breasts side by side in the same pan, rather than roasting one entire turkey. Another reason you might want to prepare just the turkey breast is if you’re having a smaller group and you simply don’t need an entire turkey.
This roasted turkey breast definitely wasn’t bland – it was loaded with great flavor and if you aren’t rushing the carving like I was to get the photos, it should be plenty tender and moist as well.
What I recommend honestly though is that you roast an entire turkey (even a small one), but prepare it with this porcini sage butter mixture under the skin and rubbed into your entire bird. I can’t even describe how amazing it is – seriously.
As a bonus, the foolproof pan gravy is the most sublimely delicious thing ever. I didn’t get photos of it because I was losing daylight fast, but it was creamy and rich with a beautiful umami flavor from the porcini mushrooms.
It also went incredibly well with my low carb Roasted Celery Root, Turnip and Apple Puree, Pumpkin Bread, Sausage and Feta Stuffing, and the Brussels Sprouts & Radicchio Gratin that I’ll be posting tomorrow! Stay tuned!
New to low carb and need some help? Planning on throwing caution to the wind and then losing those extra pounds after the new year? We’ll still be here for you, and you can get back on track with any of my free low carb and keto menu plans with recipes and shopping lists!
- One turkey breast, approximately 8 lbs.
- 1 cup dried Porcini mushrooms (approximately 1 oz)
- 1 teaspoon Bell’s turkey seasoning
- 1 tablespoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup butter, softened
- 1/4 cup mayonnaise
- 1/3 cup sour cream
- Grind the Porcini mushrooms into dust in a blender or . Add Bell’s seasoning, salt and pepper and mix well.
- Whisk together the softened butter and mayonnaise until smooth. Add the mushroom powder and seasoning mix and stir until well incorporated.
- Remove the turkey from the packaging and remove any innards from the cavity. Rinse and pat dry.
- Place the turkey in a large roasting pan. Carefully separate skin from the meat by sliding your hand underneath the skin being careful not to break it.
- Stuff the mushroom mixture liberally under the skin, and massage the outside of the skin so it’s evenly distributed.
- Rub any remaining butter mixture on the outside of the skin and make sure the skin is covering the meat and hasn’t pulled away from the top.
- Sprinkle with additional salt and pepper if desired.
- Roast upright in a 400°F oven for one hour and 15 minutes, or until a meat thermometer inserted in the thickest part of the breast reads 160° (F.)
- Let the turkey rest (loosely tented with tinfoil to keep warm) for one hour before carving to prevent the meat from drying out while cutting.
- Pour off pan juices after carving and remove most of the fat that floats to the top.
- Whisk 1/3 cup of sour cream into the defatted pan juices. Taste and season with salt and pepper if necessary before serving.