companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
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Saturday, November 11, 2017

Smokey Breast of Turkey--Oven Style

It seems as if the plague overtook me this last month. Sick twice. Ugh. I used to say I never got sick. I am quiet now. Somehow I managed to get the Diner News out. I only missed two days of school, but one day was a professional day, and another the power was off to the whole block our school is on. I lucked out there. Playing catch up is awful. Feeling better now, but I still have lots to do and my housecleaning schedule is a wreck! But despite all that, the holidays will soon be upon us. In getting the newsletter ready, I feel like we have had Thanksgiving several times already. Two breasts of turkey and umpteen side dishes later...

On the actual holiday, my hubby gets up early and charcoal roasts a turkey while I bake a traditional bird in the oven. I was wondering if I could duplicate that smokey flavor without the hours adding chips and coals to a cooker. Not to mention dealing with a carcass, my least favorite part of the holiday. I think I hit upon a winner--especially for those of you who don't want to be eating turkey for every dinner for a week.

I love the boneless breast of turkey from Aldi. Just 8.99. I don't use the gravy packet, but the rest is a breeze. I keep it all wrapped up in the baking twine. I have 4 different recipes for this bird now. Two in this edition of the Diner News. If you aren't a subscriber, you can get the full 2017 edition for just $6. What a deal. So many great ideas for a superb Thanksgiving that stays low carb. Even better, for the same price, you could also opt for the Thanksgiving Bundle. All the Thanksgiving issues 2009-16. Or buy both. No excuses for having anything but awesome this holiday. Well, I can't promise good relatives, but the food can be excellent!

Smokey Roasted Breast of Turkey

3 tbsp Bragg’s Liquid Aminos or Soy Sauce
2 tbsp Wright’s Liquid Hickory flavored Smoke
1 tbsp apple cider vinegar
1 tsp onion powder
4 cups water
3-4 lb boneless breast of Turkey
2 tbsp melted butter

In a deep casserole dish, combine marinade ingredients. Place turkey in marinade for 6 hours or longer.

Discard all but 1 cup of marinade and place turkey on a trivet or piece of coiled foil. Brush with melted butter. Pour one cup of marinade in the base of the roasting dish. Roast at 350 degrees for one hour and 15 minutes, basting with marinade ever 15 minutes. Check internal temperature every 15 minutes until it reaches 165 degrees. Then remove roast and let rest 10 minutes or more before slicing.

Serves 6:  255 calories   1 net g carb


This oven roasted bird is just a little smokey and savory. Definitely a smoked taste, but subtle. The sandwiches that follow the main meal are sublime. If you have guest who prefer white meat, you may even want to make this in addition to a traditional turkey. It definitely makes a pretty presentation. The other bird featured may not be quite as pretty, but it is so tender and ready in the pressure cooker in a hurry.

Here are a few more of my ideas for Thanksgiving 2017.
Bourbon Chocolate Pecan Pie Minis  
Cornbread Stuffing Muffins
Vanilla Bourbon Cranberry Sauce
Cranberry Cornbread Sausage Stuffing
Sweet and Sour Red Cabbage
Prince Edward's Cranberry Orange Vegetables
Pressure Cooker Boneless Breast of Turkey
Browned Butter Rutabaga Whip
Marbled Cheesy Leaf Crisps
Gratitude Punch
Cinnamon and Ginger Delicata Squash Rosette
So many yummy things. Those little pies are perfect for those of us who don't want to indulge in sugary treats, but don't want to share our pricey low carb ingredients with those who simply don't appreciate the effort. I froze some so carry along to parties so we can enjoy guilt-free desserts. And the punch--looks like apple cider and it is full of apple spice flavor. No juice, though. It's a tea based drink that tastes like autumn in a cup. Good hot or cold. The marbled leaves are very breadlike, made from the Fathead dough. Yum. It's all good. Now I am off to prepare Christmas treats for the December Diner News. How do I ever know what season it is?

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