Keto Classic Baked Turkey
Elevate your holiday menu or weeknight dinner with this mouthwatering Keto Classic Baked Turkey recipe, designed to impress while keeping it low-carb. This 12-pound turkey is generously seasoned with olive oil, butter infused with lemon and spices, and stuffed with fresh herbs like thyme, rosemary, and sage, plus aromatic vegetables for unbeatable flavor. The secret to its succulent texture lies in the rich butter rub applied beneath the skin and occasional basting with savory pan juices during roasting. Served golden-brown and perfectly tender, this keto-friendly turkey pairs beautifully with your favorite low-carb sides, making it the ultimate centerpiece for gatherings. With minimal prep and easy ingredients, this recipe delivers big on flavor without compromising your dietary goals! Keywords: keto turkey recipe, baked turkey, low-carb holiday meal, succulent roasted turkey.
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Recipe Information
Ingredients
- 12 pounds Whole turkey
- 0.5 cups Olive oil
- 0.5 cups Butter
- 1 whole Lemon
- 1 bunch Fresh thyme
- 1 bunch Fresh rosemary
- 1 bunch Fresh sage
- 2 tablespoons Kosher salt
- 1 tablespoon Black pepper
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 2 cups Chicken broth
- 3 whole Celery stalks
- 2 whole Carrots
- 1 whole Onion
Instructions
Preheat your oven to 325 degrees F (165 degrees C).
Remove the turkey from the fridge and let it come to room temperature for about 1 hour.
While the turkey is warming up, clean the cavity thoroughly and pat dry with paper towels.
Rub the turkey with olive oil, ensuring you get the oil under the skin for added moisture and flavor.
Melt the butter and mix in the juice of one lemon, kosher salt, black pepper, garlic powder, and onion powder.
Gently separate the turkey skin from the meat and spread the butter mixture underneath.
Stuff the turkey cavity with lemon halves, a sprig of thyme, rosemary, and sage, as well as the celery stalks, carrots, and onion cut into large chunks.
Tie the legs together with kitchen twine and tuck the wings underneath the bird.
Place the turkey on a rack in a roasting pan and pour the chicken broth into the pan's bottom.
Roast the turkey in the preheated oven for 3 to 3.5 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C).
Baste the turkey occasionally with pan juices using a baster or spoon to keep it moist.
Once done, remove the turkey from the oven, cover it loosely with aluminum foil, and let it rest for at least 20 minutes before carving.
Carve the turkey and serve with your favorite keto sides. Enjoy your meal!
Nutrition Facts
Calories |
10260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 591.8 g | 759% | |
| Saturated Fat | 190.7 g | 954% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 3747 mg | 1249% | |
| Sodium | 8230 mg | 358% | |
| Total Carbohydrate | 70.5 g | 26% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 21.8 g | ||
| Protein | 1105.5 g | 2211% | |
| Vitamin D | 21.0 mcg | 105% | |
| Calcium | 1724 mg | 133% | |
| Iron | 66.9 mg | 372% | |
| Potassium | 14634 mg | 311% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
