Herb Crusted Turkey Breast and Paleo Gravy

I was testing out my herb crusted turkey recipe and had to make a gravy too! I have to say it was the best gravy I ever had. I couldn’t stop dipping the turkey!

Ingredients:

• 5 pound turkey breast (with bone)
• 4 tablespoons all natural butter, softened (such as Kerrygold)
• 3 cloves of Garlic, chopped
• 1 tablespoon fresh lemon juice
• 2 teaspoons dried parsley
• 1 1/2 teaspoon dried thyme
• 2 teaspoons paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon onion powder
• 1 teaspoon sea salt
• 1/2 teaspoon pepper
• 1 cup chicken broth

Directions:

Preheat oven to 400 degrees F

1. In a small bowl add butter, garlic, lemon juice and all of the seasonings. Mix well
2. In a clean surface take the turkey and rub the top with the mixture and put in a roasting pan. Add the chicken broth to the bottom of the pan. (If you don’t have chicken broth then use water and if you have a bullion cube add that to the water.
3. Put in your preheated oven and bake for 1 hour and a half to 2 hours. Take out when the internal temperature reaches 160. Put on a platter and cover for at least 10 minutes. The internal temperature will get to 170. Meanwhile you can start making the gravy.

Ingredients in Gravy:

• Drippings from pan
• 1 cup low sodium chicken broth
• 2 tablespoon of coconut flour
• 1 Garlic clove, minced
• 1 1/2 teaspoon dried thyme
• 1/2 teaspoon sea salt
• 1/2 teaspoon pepper

Directions:

1. You can either make this gravy in the pan your roasted the turkey or a small sauce pan.
2. Take the pan drippings and chicken broth and bring to a boil. Take a whisk in add in coconut flour and whisk vigorously so you don’t create any lumps. Add the remainder of the ingredients except for the salt. Taste the gravy then if you need salt to taste then add.

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