Low Carb Thanksgiving Dinner | Roast Turkey with Cauliflower Mash & Roasted Vegetables

Ingredients

• 2 kg Turkey breast (boneless)
• 2 tbsp Olive oil
• 1 tsp Garlic powder
• 1 tsp Dried thyme
• 1 tsp Dried rosemary
• 1 tsp Paprika
• Salt & pepper to taste
• For the cauliflower mash:
• 1 large Cauliflower (cut into florets)
• 2 tbsp Cream cheese (full fat)
• 2 tbsp Butter
• 1 tsp Garlic (minced)
• Salt & pepper to taste
• For the roasted vegetables:
• 400g Brussels sprouts (halved)
• 300g Carrots (cut into chunks)
• 200g Green beans
• 1 tbsp Olive oil
• 1 tsp Garlic powder
• Salt & pepper to taste
• For the cranberry sauce:
• 200g Fresh or frozen cranberries
• 2 tbsp Erythritol or stevia (or to taste)
• 1 tsp Orange zest (optional)
• 1 tbsp Water

Method

1. Preheat your oven to 200°C (fan 180°C).
2. In a small bowl, mix the garlic powder, thyme, rosemary, paprika, salt and pepper. Rub over the turkey breast.
3. Place the turkey in a roasting tin and cook for 1 hour 15 minutes, (or until the internal temperature reaches 75°C).
4. While the turkey cooks, prepare the cauliflower mash. Steam the cauliflower until tender, then blend with cream cheese, butter, garlic, salt and pepper until smooth.
5. Toss the Brussels sprouts, carrots and green beans with olive oil, garlic powder, salt and pepper. Roast for 25–30 minutes, shaking halfway through.
6. In a small saucepan, add the cranberries, sweetener, orange zest and water. Simmer for 10 minutes, stirring until thickened.
7. Remove the turkey from the oven and rest for 10–15 minutes before slicing.
8. Serve with cauliflower mash, roasted vegetables and cranberry sauce.