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  Roast Turkey with Pan Gravy
Roast Turkey
Roast Turkey with Sage Butter
Roast Fresh Ham with Cider Glaze
Glazed Ham

Recipe Shared by Bonnie K
Source: "Atkins Kitchen"
Serving Size: 1


1 12-14 pound turkey
1 1/2 cups kosher salt
6 packets Splenda packets
1 carrot -- roughly chopped
1 rib celery -- roughly chopped
1 medium onion -- roughly chopped
4 tablespoons unsalted butter -- melted
1 tablespoon Thick' n Thin Not Starch
1 can chicken broth -- reduced sodium
1/4 cup water

Submerge turkey breast-down in a tub containing 1 1/2 gallons water mixed with 1 1/2 cups coarse (kosher) salt and 6 packets sugar substitute. Refrigerate 6 hours. Discard brine and pat turkey dry.

Heat oven to 400°. Place half of the vegetables in turkey cavity; scatter remaining vegetables on bottom of a roasting pan. Tie legs together with cotton twine. Arrange bird breast down on rack in pan. Pour 1 cup water into pan. Roast turkey 45 minutes.

Baste turkey with pan juices. Lower oven temperature to 375°; roast for 1 1/2 hours more, basting every 30 minutes, (add an extra 1/2 cup water to pan if necessary).

Carefully turn turkey over with oven mitts, so it is breast side up. Brush breast with butter. Roast an additional 30 minutes. Turkey is done when an instant-read thermometer inserted into the inner thigh reads 175°. Transfer turkey to a large carving board with a trench to catch juices. Remove all vegetables and discard. Cover loosely with foil. Let rest for 20-30 minutes before carving.

While turkey is resting; prepare gravy: Pour excess fat from roasting pan. Place pan on two oven burners on medium. Stir in Thick 'n Thin Not Starch, until dissolved. Pour in chicken broth and water; bring to a boil, scraping up brown bits on bottom of pan with a wooden spoon. Cook 2-3 minutes until mixture thickens.

Per Serving (excluding unknown items): 7434 Calories; 393g Fat (49.2% calories from fat); 886g Protein; 25g Carbohydrate; 5g Dietary Fiber; 3051mg Cholesterol; 138992mg Sodium. Exchanges: 121 Lean Meat; 3 1/2 Vegetable; 9 Fat.

NOTES : We give a method for brining here, which is soaking the turkey in a salt water solution before cooking. Brining ensures an exceptionally tender bird and moist white meat. If you don't have the time, simply lightly salt the bird and skip the brining step.

NOTES: This recipe shows only one serving so you must divide the carb count by the number of servings minus fiber.

* Exported from MasterCook *

Recipe Shared by Pete and Cher
Source: "Dr. Atkins"

Serving Size : 1


1 turkey

Preheat oven to 400°. Have turkey at room temp, remove giblets from cavity. Run under cold water to clean inside out. Never soak turkey in water. Dry well. Rub turkey with salt inside and out. Use about 1/2 teaspoon per pound. After salting inside of bird, fill body loosely with stuffing. Add 5 minutes more per pound. Insert poultry pins to draw body opening together. Using string lace between pins (like a shoe). Tie legs together with string if they are not already tucked under a piece of skin. Bend wing tips under body and tuck loose neck skin under turkey. Put 2 large pieces of aluminum foil crisscrossed in large roasting pan. Place turkey breast side up on foil.

Cover breast side with aluminum foil and seal around turkey. The bird should be completely covered. Cook in 400° oven for 20 minutes per pound.

Per Serving (excluding unknown items): 8208 Calories; 411g Fat (46.9% calories from fat); 1048g Protein; 0g Carbohydrate; 0g Dietary Fiber; 3488mg Cholesterol; 3335mg Sodium. Exchanges: 143 1/2 Lean Meat.

NOTES : This recipe shows only one serving so you must divide the carb count by the number of servings minus fiber.

* Exported from MasterCook *

Shared by Yvette
Serving Size : 12


8 slices bacon -- (about 1/2 pound)
1 cup unsalted butter -- room temperature
3 tablespoons sage -- chopped fresh or dried
16 pounds turkey
3 cups leeks -- chopped (white and pale green parts only; about 2 medium)
8 sprigs fresh sage
3 bay leaf -- crumbled
4 1/2 cups chicken broth -- canned low-salt
fresh sage
parsley sprigs

To Prepare Butter:
Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer bacon to paper towels and drain. Crumble bacon finely. Mix butter, sage and bacon in medium bowl. Season lightly with salt and pepper. Can be made 2 days ahead. Cover and chill. (Bring to room temperature before using.)

To Prepare Turkey and Gravy:
Pat turkey dry with paper towels. Season cavity with salt and pepper. Place leeks, 8 sage sprigs and bay leaves in cavity. Slide hand under skin of turkey breast to loosen skin. Spread 1/3 cup sage butter over breast meat under skin. Place turkey on rack set in large roasting pan. Rub 2 tablespoons sage butter over outside of turkey. Set aside 1/3 cup butter for gravy; reserve remainder for basting.

(Can be made 1 day ahead. Cover, chill. let stand at room temperature 1 hour before continuing.)

Position rack in bottom third of oven and preheat to 350°F. Pour 1/3 cup broth over turkey. Roast turkey until thermometer inserted into thickest part of inner thigh registers 180°F. basting every 30 minutes with 1/3 cup broth and occasionally brushing with sage butter, about 3 hours. Transfer turkey to platter; tent with foil. Let stand 30 minutes.

Remove rack from pan. Pour pan juices into large glass measuring cup. Spoon off fat; discard. Pour juices back into pan. Set pan over 2 burners set on high heat. Add 2 cups broth. Boil until liquid is reduced to 2 cups, scraping up browned bits, about 10 minutes. Whisk in reserved 1/3 cup sage butter. Season with pepper. Transfer gravy to bowl.

Uncover platter. Garnish with sage and parsley. Serve turkey with gravy.

Per Serving (excluding unknown items): 956 Calories; 56g Fat (54.7% calories from fat); 101g Protein; 4g Carbohydrate; 1g Dietary Fiber; 370mg Cholesterol; 671mg Sodium. Exchanges: 0 Grain(Starch); 13 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.

* Exported from MasterCook *

Recipe Shared by Sonya
Source: "Food Network Kitchens"
Serving Size : 14


14 pounds ham -- bone in and skin on
1 cup parsley leaves -- chopped
12 sage leaves -- fresh, chopped
6 large garlic cloves -- peeled and chopped
1/4 cup mustard -- whole grain
1/2 teaspoon red pepper flakes
1 tablespoon kosher salt
1 teaspoon ground black pepper
1/4 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
2 large spanish onions -- trimmed and cut into 1 inch wedges
1 gallon apple cider *see note*

Rinse the ham and pat dry. To score the ham, use a serrated knife to make parallel cuts about an inch apart, across and through the skin into the fat. Cut diagonally across these first cuts to make a diamond pattern.

In a food processor combine the parsley, sage, garlic, mustard, red pepper, salt, and pepper. Add 1/4 cup of the oil and pulse to a make a coarse paste. Rub the paste all over the ham, pressing it into the cuts. Cover the ham with plastic wrap, put on a pan, and refrigerate overnight.

Remove ham from the refrigerator about 1 1/2 hours before cooking so the meat can come to room temperature. Preheat the oven to 450 degrees F.

In a large roasting pan toss the onion wedges with the remaining oil. Place the ham on top of the onions and add 1 cup of the cider. Roast the meat for 30 minutes, reduce the oven temperature 300 degrees F. Cook the ham until an instant read thermometer inserted into the thickest part registers 150 degrees F. A 13-pound ham will take about 4 to 4 1/2 hours, about 20 minutes per pound.

Meanwhile in a large saucepan bring the cider to a boil. Reduce the heat to a brisk simmer and cook the cider until syrupy and about 1 1/2 cups. Skim off any foam that comes to the surface as the cider reduces. During the last 1 1/2 hours of cooking the ham, brush the reduced cider over the roast every 30 minutes to glaze the skin.

Let the cooked ham rest, loosely covered with foil, at room temperature for 30 minutes before carving. Reserve the onions and pan juices, skimming off any excess fat. Carve the ham and serve with the onion and pan juices.

Per Serving (excluding unknown items): 1025 Calories; 54g Fat (48.4% calories from fat); 80g Protein; 50g Carbohydrate; 1g Dietary Fiber; 259mg Cholesterol; 6445mg Sodium. Exchanges: 0 Grain(Starch); 12 Lean Meat; 1/2 Vegetable; 2 1/2 Fruit; 4 Fat; 0 Other Carbohydrates.

NOTES : The only thing that I see that isn't lo-carb of course is the apple cider. You could use Alpine's Sugar Free Apple Cider drink mix in place of the real cider? Or maybe water/chicken stock with apple oil and Splenda?

* Exported from MasterCook *

Recipe Shared by Beth
Source: "From celebrate low carb at yahoo groups"
Serving Size : 1


1 large ham, fully cooked bone-in
1 1/2 cups sugar free pancake syrup
2 tablespoons Brown Sugar Twin
2 teaspoons xanthum gum or Not Sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon pineapple extract (optional)
whole cloves

Dissolve the thickener (Not/Sugar or xanthum gum) in the syrup. Stir in the spices and extract. Slash a ham in a crisscross pattern and stud each intersection with a whole clove. Brush the surface of the ham with the glaze. Bake as usual, adding more glaze every 15 minutes or so.

Per Serving (excluding unknown items): 155 Calories; 9g Fat (50.3% calories from fat); 15g Protein; 5g Carbohydrate; 1g Dietary Fiber; 50mg Cholesterol; 1091mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Fat.

NOTES : This is good with a sugar-free maple syrup, but you'd also get a delicious result with sugar-free DaVinci cherry or cinnamon syrup. Would also work with diet Dr Pepper.

NOTES: This recipe shows only one serving so you must divide the carb count by the number of servings minus fiber.


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