Keto Roasted Turkey (Thanksgiving Turkey)
This keto roasted turkey recipe brings juicy, tender meat with perfectly crispy skin to your table, whether it’s the holidays or just a regular night. This recipe will be a game-changer for all your Thankgiving holiday table!
Servings: 10
Calories: 517kcal
Ingredients
- turkey brine
- 10 lb turkey
- 4 celery
- 6 baby carrots
- 1 red onion
- 1 bunch green onions
- 6 garlic cloves
- 1 lemon
- Chicken broth
- Bay leaf
- 5 tablespoon butter
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon salt
Instructions
- Brine the turkey for 12hrs or overnight in the fridge (see link in notes)turkey brine, 10 lb turkey
- Bring it out, rinse under running water to remove excess salt, and pat it dry.
- Preheat your oven to 450F.
- Place the turkey on a roasting pan.
- Chop the veggies into large chunks and cut the lemon into wedges.4 celery, 6 baby carrots, 1 red onion, 1 bunch green onions, 6 garlic cloves, 1 lemon
- Divide the celery, carrots, lemon, garlic cloves, green onions, and red onions into two parts.
- Loosely stuff one half inside the turkey. Do not overstuff it.
- Add the other half of the veggies and bay leaf to the roasting pan and pour in half a cup of broth. Add the bay leaf to the pan.Chicken broth, Bay leaf
- If your turkey came with the giblets stuffed inside (neck, gizzards, and liver), take them out and place them in the roasting pan.
- Melt butter and add garlic powder, salt, pepper.5 tablespoon butter, 1 teaspoon garlic powder, ½ teaspoon black pepper, 1 teaspoon salt
- Mix together and rub all over the turkey. Don't forget to rub some spice under the skin of the turkey and inside the cavity of the turkey as well.
- Tuck turkey wings behind the turkey, so it doesn't burn.
- Place the turkey in the lower rack of the oven.
- Change the temperature to 350F and bake for 3 hours.
- Using a turkey baster, take some broth from the pan and pour it over the turkey every 45 minutes.
- When turkey is done, take it out and rest for at least 20 minutes before carving.
Notes
This recipe serves 10 and contains 2 net carbs per serving.
- Click for instructions to brine your turkey.
- If your turkey came with the legs tied, leave them on while you roast. Tie the legs together if they didn't. This will help the turkey roast properly.
- If your turkey is frozen, allow it to thaw completely before roasting or it won't roast evenly.
- Make sure that the turkey rests for about 20 minutes before cutting into it. This will help all the juices remain in it, adding to its juiciness and tenderness.
- Remove the thawed turkey from the fridge one hour before roasting it. It's a general rule of thumb that room-temperature turkey roasts better.
Nutrition
Calories: 517kcal | Carbohydrates: 3g | Protein: 70g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 247mg | Sodium: 661mg | Potassium: 787mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1255IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 3mg