Keto Roasted Turkey (Thanksgiving Turkey)

This keto roasted turkey recipe brings juicy, tender meat with perfectly crispy skin to your table, whether it’s the holidays or just a regular night. This recipe will be a game-changer for all your Thankgiving holiday table!

📝 Ingredients

• turkey brine
• 10 lb turkey
• 4 celery
• 6 baby carrots
• 1 red onion
• 1 bunch green onions
• 6 garlic cloves
• 1 lemon
• Chicken broth
• Bay leaf
• 5 tbsp butter
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 tsp salt

👨‍🍳 Instructions

1. 1Brine the turkey for 12hrs or overnight in the fridge (see link in notes)
2. 2Bring it out, rinse under running water to remove excess salt, and pat it dry.
3. 3Preheat your oven to 450F.
4. 4Place the turkey on a roasting pan.
5. 5Chop the veggies into large chunks and cut the lemon into wedges.
6. 6Divide the celery, carrots, lemon, garlic cloves, green onions, and red onions into two parts.
7. 7Loosely stuff one half inside the turkey. Do not overstuff it.
8. 8Add the other half of the veggies and bay leaf to the roasting pan and pour in half a cup of broth. Add the bay leaf to the pan.
9. 9If your turkey came with the giblets stuffed inside (neck, gizzards, and liver), take them out and place them in the roasting pan.
10. 10Melt butter and add garlic powder, salt, pepper.
11. 11Mix together and rub all over the turkey. Don't forget to rub some spice under the skin of the turkey and inside the cavity of the turkey as well.
12. 12Tuck turkey wings behind the turkey, so it doesn't burn.
13. 13Place the turkey in the lower rack of the oven.
14. 14Change the temperature to 350F and bake for 3 hours.
15. 15Using a turkey baster, take some broth from the pan and pour it over the turkey every 45 minutes.
16. 16When turkey is done, take it out and rest for at least 20 minutes before carving.