Keto Roast Turkey with Gravy
Elevate your holiday feast with this Keto Roast Turkey with Gravy—a show-stopping centerpiece that combines rich flavors and low-carb goodness. Perfectly roasted to golden-brown perfection, this 12-pound turkey is basted in a fragrant blend of butter, olive oil, garlic, rosemary, and thyme for a succulent and flavorful result. Fresh lemon, onion, carrots, and celery infuse extra depth and aroma while helping keep the bird moist during roasting. The recipe includes a silky, keto-friendly gravy thickened with xanthan gum for a traditional finishing touch without extra carbs. Whether you're hosting Thanksgiving or crafting a memorable dinner any time of year, this recipe is a deliciously guilt-free way to satisfy both keto and non-keto guests alike. Serve alongside your favorite low-carb sides for an unforgettable feast!
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 0.5 cups butter
- 2 tablespoons olive oil
- 6 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 lemon, sliced
- 1 onion, quartered
- 2 carrots, cut into large chunks
- 2 celery stalks, cut into large chunks
- 4 cups chicken broth
- 0.5 teaspoons xanthan gum
Instructions
Preheat your oven to 325°F (163°C).
Remove the giblets and neck from the turkey cavity and pat the turkey dry with paper towels.
In a small bowl, combine butter, olive oil, minced garlic, rosemary, thyme, salt, and pepper.
Carefully separate the skin from the turkey breast and rub half of the butter mixture under the skin, then rub the remaining mixture all over the turkey.
Place lemon slices, onion, carrots, and celery inside the turkey cavity.
Truss the turkey legs and tuck the wing tips under the body. Place the turkey on a roasting rack set inside a large roasting pan.
Pour 2 cups of chicken broth into the roasting pan and roast the turkey in the preheated oven.
Baste the turkey every 45 minutes with the pan juices, adding more broth as needed to maintain about 1/4-inch of liquid in the pan.
After 2.5 to 3 hours (or until the internal temperature reaches 165°F/74°C), remove the turkey from the oven and let it rest for at least 30 minutes before carving.
While the turkey is resting, strain the pan juices into a saucepan.
Bring the pan juices to a simmer on the stove. Sprinkle xanthan gum over the saucepan and whisk thoroughly until well combined to thicken the gravy.
Adjust the gravy seasoning with salt and pepper as needed.
Serve the carved turkey with your keto-friendly gravy and enjoy.
Nutrition Facts
Calories |
1194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 471 mg | 157% | |
| Sodium | 1471 mg | 64% | |
| Total Carbohydrate | 7.2 g | 3% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.7 g | ||
| Protein | 138.6 g | 277% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 192 mg | 15% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1870 mg | 40% | |
*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.
