Keto turkey with cream-cheese sauce
This keto meal’s elegance begins with its simplicity. Briny capers combined with turkey and cheese all bring their own flavors to the party. Use this is a base to create dozens of different variations – all of them succulent and satisfying!
USMetric
servingservings
Ingredients
- 3 tbsp 3 tbsp butter, divided
- 1½ lbs 650 g turkey breast tenderloin
- 2 cups 475 ml crème fraîche or heavy whipping cream
- 7 oz. 200 g cream cheese
- 1 tbsp 1 tbsp tamari soy sauce
- salt and pepper, for seasoning
- 1½ oz. 45 g small capers (non-pareil), strained
This recipe has been added to the shopping list.
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Making low carb simple
Instructions
- Preheat the oven to 350°F (175°C).
- Over medium heat, melt one-third of the butter in a large oven-proof frying pan. Generously season the turkey tenderloin with salt and pepper, and then fry for about 8-10 minutes, until golden brown on all sides.
- Carefully move the hot pan with tenderloin, onto the middle oven rack. Roast uncovered for about 10 minutes, or until the tenderloin reaches an internal temperature of at least 165°F (74°C). Place on a serving dish and tent with foil.
- Add another third of the butter, along with any turkey drippings into a small saucepan. Over medium heat, stir until the butter has melted. Add the cream and cream cheese. Stir together and bring to a light boil. Lower the heat and simmer uncovered, until thickened. Stir in the soy sauce, season with salt and pepper, and set aside.
- Melt the remaining butter in a small frying pan, over medium-high heat. Quickly sauté the capers until crispy.
- Slice the turkey into 1/2" (15 cm) slices. Place on a serving platter, and top with the creamy cream cheese sauce and fried capers.
Tip!
Don’t forget your side dishes! Both broccoli or cauliflower mash perfectly complement the rich flavors of this turkey. And have fun with this supremely versatile cream cheese sauce! It can be adapted to any kind of boneless or bone-in meat you like. Fillets or chops. Beef or pork. Lamb or chicken. Just remember to keep the skin or fat on when possible, as this really enhances flavor and fat content.
Let your imagination be your guide! There are so many flavor combinations to try: tapenade, pimientos, tomato paste, parmesan cheese, fresh herbs, fried onion, garlic, curry paste, lemon and capers all work beautifully with this recipe.
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Does that refer to the meat juice / butter combo after sautéing? (This is my guess ...)
Here is my recipe:
Finely chop a handful of parsley with 3 cloves of garlic, fry on low heat with butter until it smell good (do not brown the garlic). Add the cream and cream cheese and cook until smooth, add a cup of grated parmesan cheese. Meanwhile cook the cabbage strips in salted boiling water for about 3 to 5 minutes until they are pliable but not soft (do not overcook) and drain very well, if necessary use a salad spinner. Add the cabbage strips to the sauce.
You could also steam or microwave the cabbage or cook your vegetable noodles directly in the cream. I prefer to boil in water to remove the strong smell of cabbage
Here is my recipe:
Finely chop a handful of parsley with 3 cloves of garlic, fry on low heat with butter until it smell good (do not brown the garlic). Add the cream and cream cheese and cook until smooth, add a cup of grated parmesan cheese. Meanwhile cook the cabbage strips in salted boiling water for about 3 to 5 minutes until they are pliable but not soft (do not overcook) and drain very well, if necessary use a salad spinner. Add the cabbage strips to the sauce.
You could also steam or microwave the cabbage or cook your vegetable noodles directly in the cream. I prefer to boil in water to remove the strong smell of cabbage.
Bacon, mushrooms or shrimps sauteed in butter can be added.
Click the metric button to the side of "servings" to get the recipe in grams and mills.
We don't want to promote to much "counting" that's why we only have the carbs in gram (fat and protein in %).
But we know about this demand for additional nutritional info and I think we will provide more info soon.
It's the salt and pepper that are listed in the ingredients.
--Kristin
This is going to be a regular on our rotation.
Btw - I need to re-season and clean my cast iron pan so I browned the turkey breasts off in a large skillet and put them in a tin foil pan - worked perfectly. I rarely use those but solved my problem in a pinch.
OMG how did I not see that, Thankyou so much
it's a pound and a half of turkey, for crying out loud.
what are we making here? soup??
i cut it in half (3.5oz cream cheese, 1 cup cream--and even that was too much.
otherwise, delicious.
thanks.
This made me smile as I can't imagine ever having too much of a yummy, creamy sauce :) But I am glad you enjoyed it!