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Keto Herb Butter Turkey Recipe

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This Keto Herb Butter Turkey is juicy, flavorful, and perfect for low-carb eaters. The garlic-herb butter keeps the meat moist and the skin crispy. Simple ingredients, easy steps, and full of rich buttery flavor, great for holidays or any special dinner.

Ingredients

Scale

For the Turkey:

  • 1 whole turkey (10–12 pounds, thawed)

  • 2 teaspoons salt (plus more for rubbing)

  • 1 teaspoon black pepper

  • 1 tablespoon olive oil (optional)

For the Herb Butter:

  • 1 cup (2 sticks) unsalted butter, softened

  • 6 garlic cloves, minced

  • 2 tablespoons fresh rosemary, chopped

  • 2 tablespoons fresh thyme, chopped

  • 2 tablespoons fresh sage, chopped

  • 1 tablespoon parsley, chopped

  • Zest of 1 lemon

  • Juice of ½ lemon

  • Salt and pepper, to taste

Optional Aromatics (for cavity):

  • 1 lemon, halved

  • 1 small onion, quartered

  • 2–3 garlic cloves

  • A few fresh herb sprigs (thyme, rosemary, sage)

Instructions

  1. Prep the Turkey:
    Remove the turkey from the fridge and let it sit for 1 hour to reach room temperature. Take out the giblets, and pat the turkey dry with paper towels. Season lightly with salt and pepper.

  2. Make the Herb Butter:
    In a bowl, mix softened butter, garlic, herbs, lemon zest, juice, salt, and pepper. Stir until smooth.

  3. Loosen the Skin:
    Gently slide your fingers under the turkey’s skin (especially over the breast area) to create space. Be careful not to tear it.

  4. Add the Butter:
    Spread half the herb butter under the skin and the rest over the outside of the turkey. Massage it evenly for full coverage.

  5. Stuff and Tie:
    Place the optional aromatics inside the turkey cavity. Tie the legs loosely with kitchen twine for even cooking.

  6. Roast the Turkey:
    Preheat oven to 325°F (163°C). Place the turkey on a roasting rack in a pan. Roast for 13–15 minutes per pound, until the internal temp reaches 165°F (74°C) in the breast and 175°F (79°C) in the thigh.

  7. Baste Occasionally:
    Every 45 minutes, spoon pan juices over the turkey to keep it moist. If the skin browns too quickly, cover loosely with foil.

  8. Rest Before Carving:
    Remove from oven and let rest 30–45 minutes, loosely covered, before slicing. This helps the juices settle.

Notes

  • For extra crispy skin, dry the turkey overnight in the fridge, uncovered, before cooking.

  • You can prepare and butter the turkey a day ahead.

  • Save the bones for keto bone broth later.

  • Use any leftover butter in the pan for gravy or veggies.

  • To thicken keto gravy, whisk in a pinch of xanthan gum instead of flour.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-herb-butter-turkey/