Turkey with Paleo Gravy

Turkey with Paleo Gravy
6 lb turkey breast (or use 6 lb turkey) 
2 Tbsp EVOO S/P  
2 Tbsp ghee butter
2 Tbsp Tapioca Flour
2 C Chicken Broth (or 1 C chicken broth & 1 C turkey juices)
1.  In a roasting pan place turkey skin side up and coat with EVOO, S/P and turkey seasoning*
2. Follow instructions on turkey package for # of pounds thawed or un-thawed for cook time - temperature should be 165 
3. When turkey is removed from the oven, cover with foil
4. Make the gravy - Melt 2 Tbsp of ghee butter over medium heat, add 2 Tbsp of Tapioca flour and whisk until all of the lumps are gone - slowly add 2 cups of chicken broth and continue whisking until thickened  
*TIP - I do not prepare my turkey in a bag in order to get a crispier skin however I do not get the extra juice for making my gravy

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