Keto turkey with cream-cheese sauce

This 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!
This 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!

Ingredients

4 servingservings
USMetric
  • 113 lbs 600 g turkey breast
  • 2 tablespoons 2 tablespoons butter
  • 2 cups 475 ml crème fraiche or heavy whipping cream
  • 7 oz. 200 g cream cheese
  • salt and pepper
  • 13 cup 75 ml small capers
  • 1 tablespoon 1 tablespoon tamari soy sauce

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).
  2. Melt half of the butter over medium heat, in a large oven-proof frying pan. Season with salt and pepper to taste. Sauté the turkey until golden brown.
  3. Finish off the turkey breasts in the oven. When turkey is cooked though, place on a plate, and tent with foil.
  4. Pour turkey drippings into a small saucepan. Add sour cream or heavy cream, and cream cheese. Stir and bring to a light boil. Lower the heat and let simmer until thickened. Season to taste with salt and pepper. Japanese gluten-free tamari can also be used to add more color and flavor.
  5. Heat remaining butter in a medium frying pan over high heat. Quickly sauté the capers until crispy.
  6. Serve turkey with 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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13 Comments

  1. Cavegirl IF
    I have a dumb question. "Pour the juices into a small saucepan.".

    Does that refer to the meat juice / butter combo after sautéing? (This is my guess ...)

    Reply: #2
  2. Peter Biörck Team Diet Doctor
    Yes, that must be correct :)

    I have a dumb question. "Pour the juices into a small saucepan.".
    Does that refer to the meat juice / butter combo after sautéing? (This is my guess ...)

  3. Cavegirl IF
    Thank you Peter. :)
  4. Jasmin
    What can you use to replace eggs in some of the receipes?
  5. 1 comment removed
  6. Gentiann
    I make a great Alfredo garlicky sauce with this cream sauce recipe. I serve it with cabbage "pasta" (cabbage cut into strips the width of fettuccine or linguine), but other vegetable noodles are OK.
    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
  7. Gentiann
    I make a great Alfredo garlicky sauce with this cream sauce recipe. I serve it with cabbage "pasta" (cabbage cut into strips the width of fettuccine or linguine), but other vegetable noodles are OK.
    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.
  8. Jay
    Re #3 (Bake the turkey breasts in the oven while you prepare the sauce and a side dish.) - how long is the turkey supposed to be baked?
  9. Sonia
    Great recipes... measurements very confusing though.... would be great to have in grams
    Reply: #10
  10. Lynn

    Great recipes... measurements very confusing though.... would be great to have in grams

    Click the metric button to the side of "servings" to get the recipe in grams and mills.

  11. gigi
    Can whole milk greek yogurt be used in place of sour cream in recipes?
  12. jcool
    wish these recipes had the macros for each serving, only shows %
  13. Mary
    I cant find the nutrients list - how many calories per serving, Fat, fiber, protein? I did find the carbs but need the rest of the info. Thanks
    Reply: #14
  14. Peter Biörck Team Diet Doctor
    Hi Mary and jcool!

    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.

    I cant find the nutrients list - how many calories per serving, Fat, fiber, protein? I did find the carbs but need the rest of the info. Thanks

    wish these recipes had the macros for each serving, only shows %

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