Roast Turkey

This classic roast turkey is tender, juicy, and full of rich flavor, featuring a buttery herb rub and crispy golden skin. Ideal for holiday feasts or a keto-friendly protein centerpiece.

Course Dinner

Cuisine American

Keyword Holiday, keto, low-carb, Turkey

Prep Time 30

Cook Time 3

Resting Time 20

Total Time 3 30

Servings servings

Calories 390kcal

Equipment

Roasting Pan
Meat Thermometer
Basting Brush
Oven

Ingredients

Turkey and Rub

1 whole turkey 10–12 pounds, thawed if frozen
1/2 cup butter softened
2 tbsp olive oil
4 cloves garlic minced
2 tsp salt
1 tsp black pepper
2 tsp paprika
1 tbsp fresh rosemary chopped
1 tbsp fresh thyme chopped

Stuffing Aromatics

1 onion quartered
1 lemon halved
4 sprigs fresh herbs thyme, rosemary, or sage

Instructions

Preheat oven to 325°F (165°C). Remove turkey giblets and pat the bird dry with paper towels, inside and out.
In a small bowl, mix softened butter, olive oil, garlic, salt, pepper, paprika, rosemary, and thyme until well combined into an herb butter paste.
Gently loosen the skin over the turkey breast using your fingers. Spread half of the herb butter mixture under the skin, directly on the meat. Rub the remaining butter over the entire turkey surface.
Stuff the cavity with onion quarters, lemon halves, and herb sprigs. Tuck the wing tips under the bird and tie the legs together with kitchen twine.
Place the turkey breast-side up on a rack in a roasting pan. Add 1–2 cups of water or broth to the bottom of the pan to keep it moist.
Roast the turkey uncovered for about 13–15 minutes per pound, basting every 45 minutes with pan juices. Tent loosely with foil if skin browns too quickly.
When the internal temperature of the thickest part of the breast reaches 165°F (74°C), remove the turkey from the oven.
Let the turkey rest for 20–30 minutes before carving to allow the juices to redistribute. Serve warm with pan drippings or keto gravy.

Notes

To make a simple keto gravy, simmer pan drippings with 1/2 cup heavy cream and a pinch of xanthan gum until thickened. For extra crisp skin, pat turkey dry again before applying the butter rub.

Nutrition