Your gravy recipe looks delicious and one day I’ll make it, but for now, I need something ‘low carb’ and easy/quick, but still has to taste really good. This is my “go to” gravy recipe for the last couple of years .... very good, enough so that my SIL asked me to bring it this year as “the gravy” (she’s not making a separate gravy).
Keto Gravy
https://www.fourscoreliving.com/keto-gravy/
A lot of the recipes are styled as “Keto”, but I prefer to call them ‘low carb’ (yes, I do know all about ketosis, too). Just a note on the ‘low carb’ - I am serious about it (0-20 grams a day) and it’s for health reasons. My brother is the same and I have a nephew who is a Type 1 diabetic. We load up on protein first, then low carb dishes, & if we have room on our plates/in stomachs, we’ll have a spoonful or two of the ‘carby’ dishes (green bean casserole, corn pudding, etc.) just to get a taste. We do not feel deprived at all and are generally stuffed after one plate .... low carb food is very filling.
That being said, I found a Brussels Sprouts casserole a couple of years ago & with substitutions for making the sauce & topping, it is a low carb dish - so popular with everyone, that I have been bringing it for a couple of years now - hardly ever have leftovers. This is the original recipe:
Brussels Sprouts w/ Bacon, Mustard Cream & Parmesan
http://www.closetcooking.com/2011/11/brussels-sprouts-with-smoked-bacon.html
And last, but not least, the turkey. This recipe was passed down to me by an aunt, who got it from her DIL who had it passed down to her by her mom. This is the ‘go to’ turkey recipe in the family, if we are making a traditional bird (my brother has deep fried a bird & is smoking one this year - we still always have a ‘traditional’ option). This has been a “no fail” recipe for years AND it doesn’t take forever to make the bird. I’m doing an 18 pounder this year - will take maybe 3.5 hours .... 23 pounder last year that took 4 hours. The meat is fall-off-the-bone tender and very moist. This is not a recipe where you stuff the bird itself.
Note my aunt sent this note when she passed this recipe on to my mom/me:
Note (from Aunt H):
This is an unbelievably delicious recipe obtained by E’s mother when Reynolds Aluminum foil first became available. The turkey will be nice and moist (from the steam).
E said she always buys the cheapest turkey on the shelf in the grocery store.
Totally defrost turkey.
Bake @ 450° - open heavy foil last 20-30 minutes to brown (I generally do not do this - birds have all had great color).
Bake time per pound:
For 6 - 8 lbs, 1.5 to 2.0 hours
For 8 - 12 lbs, 2.0 to 2.5 hours
For 12 - 16 lbs, 2.5 to 3.0 hours
For 16 - 20 lbs, 3.0 to 3.5 hours
For 20 - 22 lbs, 3.5 to 4.0 hours
Wash turkey in cold water.
Wipe with paper towels.
Rub skin with butter, salt & pepper - place empty butter wrappers on wing tips. (I don’t wrap the wing tips)
Use HEAVY DUTY foil (2 large sheets put together by french seam in middle). Totally enclose turkey & fold foil so steam cannot escape.
This year, I’m doing an herbed butter rather than plain to slather on the bird, which should be extra delicious.
While I appreciate the temperature and times per pound, I have always cooked bird meat so that the leg joint falls away.
That Brussels sprout recipe is wonderful. Have used it a lot. I like 🐾Closet cooking recipes.
I just printed the brussel sprouts recipe. Using them as the veggie this year as I am green beaded out. The recipe looks great.