Slow Cooker, Keto Healthy Herb Rubbed Turkey Cutlets

Celery Bed 

ABOUT THE DISH:

These slow cooker turkey cutlets are tender but don’t fall apart. They’re flavorful, super low-carb, have no sugar and are keto friendly. To keep macros low, use a keto friendly wine. This recipe is perfect for when you want turkey but don’t want to make the whole bird. Easy clean up! It’s also a great dish to entertain with. I served it to a friend when she came over and here’s how our conversation went:

“This turkey came from a slow cooker?” my friend asked incredulously. 

“Yes.” I said as I nodded. 

“How did you get it browned on the top?” She asked.

“And so it doesn’t taste like stringy mush? This tastes like it was roasted in the oven.” She followed up.

After a brief discussion of my slow cooker tips, she asked for the recipe and the leftovers. Sadly I couldn’t give up the leftovers because they were needed for another dinner concept. Follow along so you can see why tomorrow.

HOW I MADE IT:

Turkey cutlets were seasoned then brushed in melted butter, crusted with fresh sage and thyme. They were browned in a pan and then added to the slow cooker, where I made a mini roasting rack from celery. The pan was deglazed with white wine and water. The deglazed liquid topped off the cutlets. The turkey was cooked on low for a short while and served with its “pan” juices. 

SLOW COOKER TIPS:

• Lift protein above some of the liquid to prevent stewing the meat
• Create a "roasting rack" from celery
• Use enough liquid to cover the bottom 3rd of the protein but don't immerse 
• Don't overcook. Most meats take no more than 4 hours on low
• As much as you can, don't stack the protein, rather keep each piece separate so it browns

RECIPE:

Serves 2
148 cals/2.3 total fat/.6 saturated fat/2.1 carbs/.4 fiber/0 sugar/28 protein

8 oz turkey cutlets
2 tsp light butter, melted
2 tsp minced fresh sage
2 tsp minced fresh thyme
1/4 cup water
2 tbs white wine
Kosher salt
4 celery stalks
Avocado cooking spray

Heat a skillet to medium. Meanwhile brush both sides of cutlets with melted butter. Sprinkle lightly with kosher salt. Sprinkle half the sage and thyme on 1 side, pat to adhere, flip and do the same to the other side. Spray bottom of skillet with avocado cooking spray. Brown the cutlets in the skillet, approx. 4 mins first side, 2 mins. other side. Spray slow cooker with avocado cooking spray. Line bottom of slow cooker with celery stalks to make a mini roasting tray. Place cutlets on top. Deglaze skillet with the wine and water, 1 min. Add the reduced liquid to slow cooker. Cover and cook low for 3-4 hours.

CRANBERRY SAUCE:

Serves 6 [2 tbs per serving]
Per serving: 81 cals/20.7 carbs/1 fiber/18.2 sugar

3/4 cup fresh cranberries
2 tbs swerve granular
2 tbs granulated sugar
1/4 cup water
2, 3 inch pieces orange or clementine peel
Splash of brandy, optional

Combine everything in a small sauce pan. Simmer on medium-low for 10 minutes or until cranberries have burst and the sauce has thickened. Once thickened add the brandy and cook for approximately 1 hour or until alcohol cooks off. Break up the sauce with a spoon or put in blender for less texture.