Low Carb Classic Baked Turkey
Elevate your holiday feast with this *Low Carb Classic Baked Turkey*, a delicious and keto-friendly centerpiece that's perfect for family gatherings or festive occasions. Featuring a whole turkey infused with a fragrant blend of olive oil, butter, garlic, fresh rosemary, thyme, and zesty lemon, this recipe delivers bold flavor while keeping things wholesome and low-carb. The turkey is roasted to perfection, showcasing tender, juicy meat beneath a golden, crispy skin. Stuffed with aromatic vegetables like onion, celery, and carrot, the bird is seasoned with just the right balance of salt and freshly ground black pepper for a classic touch. With only 30 minutes of prep time and a foolproof roasting method, this recipe promises an easy, show-stopping dish that pairs beautifully with low-carb sides for a guilt-free indulgence. Perfectly suited for keto, paleo, and gluten-free lifestyles, this turkey is your pathway to a flavorful and nutritious celebration.
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Recipe Information
Ingredients
- 12 pounds Whole turkey
- 0.5 cup Olive oil
- 4 tablespoons Butter
- 4 pieces Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 1 piece Lemon, zest and juice
- 2 tablespoons Salt
- 1 tablespoon Black pepper, freshly ground
- 1 piece Onion, cut into quarters
- 2 pieces Celery stalks, roughly chopped
- 1 piece Carrot, roughly chopped
Instructions
Preheat your oven to 325°F (165°C).
Remove the turkey giblets and rinse the turkey inside and out with cold water. Pat dry with paper towels.
In a small bowl, combine olive oil, butter, minced garlic, chopped rosemary, chopped thyme, lemon zest, lemon juice, salt, and black pepper to form a paste.
Carefully loosen the skin over the turkey breast by gently sliding your fingers under it. Spread half of the herb mixture under the skin. Rub the remaining mixture over the outside of the turkey.
Stuff the turkey cavity with onion quarters, celery, and carrot.
Tie the turkey legs together with kitchen twine and tuck the wings under the body of the turkey.
Place the turkey on a rack in a roasting pan, breast side up, and tent loosely with aluminum foil.
Roast the turkey in the preheated oven for about 3 1/2 to 4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Remove the foil tent during the last hour of roasting to allow the skin to become crisp and golden brown.
Once cooked, remove the turkey from the oven and let it rest for at least 20 minutes before carving.
Carve the turkey and serve warm, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
8916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 349.4 g | 448% | |
| Saturated Fat | 97.5 g | 488% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 3942 mg | 1314% | |
| Sodium | 17836 mg | 775% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 10.8 g | ||
| Protein | 1311.2 g | 2622% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 762 mg | 59% | |
| Iron | 63.6 mg | 353% | |
| Potassium | 13809 mg | 294% | |
*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.
