Keto Herb Butter Turkey Thighs with Garlic Cauliflower Mash and Creamy Gravy
This dish is everything you love about Thanksgiving — juicy roasted turkey, rich gravy, and buttery mash — all reimagined for keto. It’s comforting, indulgent, and totally low-carb without losing a single ounce of flavor.
Ingredients
For the turkey
- 2 bone-in (skin-on turkey thighs (about 1 lb total))
- 3 tbsp butter (softened)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp fresh thyme leaves
- ½ tsp rosemary (minced)
- ½ tsp sage (minced)
- Salt and black pepper to taste
For the cauliflower mash
- 1 medium head cauliflower (cut into florets)
- 2 tbsp butter
- 2 tbsp cream cheese
- 2 tbsp heavy cream
- 1 garlic clove (roasted or sautéed)
- Salt and pepper to taste
For the creamy gravy
- 2 tbsp turkey drippings (or butter if none)
- ½ cup chicken or turkey broth
- 2 tbsp heavy cream
- ½ tsp xanthan gum or 1 tsp arrowroot powder (optional for thickening)
- Salt and pepper to taste
Instructions
- Preheat the oven: Set to 400°F. Pat turkey thighs dry and season with salt and pepper.
- Make herb butter: In a bowl, mix softened butter, olive oil, garlic powder, thyme, rosemary, and sage.
- Prep the turkey: Loosen the skin and rub half the butter mixture under it. Rub the rest on top of the skin.
- Roast: Place on a baking sheet and roast 40–50 minutes, until golden and internal temperature hits 165°F.
- Start the mash: While turkey cooks, steam or boil cauliflower until tender (about 10 minutes). Drain well.
- Blend: Add cauliflower, butter, cream cheese, heavy cream, garlic, salt, and pepper to a food processor. Blend until smooth and creamy.
- Make the gravy: Once the turkey is done, remove it and pour drippings into a pan. Add broth and cream, whisk over medium heat. Sprinkle xanthan gum if using and whisk until thickened. Season to taste.
- Serve: Plate creamy cauliflower mash, top with sliced turkey, and drizzle generous amounts of gravy.