Learn how to make the BEST Keto Roast Turkey dinner with my easy recipe! I used my secret sugar-free buttery rub that gives the turkey golden crispy skin and tender juicy meat.
This is a low carb Thanksgiving dinner the whole family will love - only 10 ingredients required!
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It’s the time of the year when we are all wondering how to make the perfect roast turkey.
Well, you don't have to do any more searching because I've done all the hard work! Grab your ingredients and follow the simple steps below for the best Thanksgiving turkey that is low carb and keto friendly.
Fresh herbs, onion, garlic and lemon with my special butter-olive oil-Erythritol rub. I promise your turkey will have the most delicious, tender and juicy meat with perfectly golden-brown skin.
It's a Thanksgiving dinner you're sure to be thankful for!
But no turkey dinner is complete without stuffing and cranberry sauce. No worries! While the turkey is roasting whip up my low carb cauliflower stuffing and homemade cranberry sauce to complete your Thanksgiving dinner.
Why You'll Love It
- Only 3g net carbs in each serving!
- Golden crispy skin with moist, tender and juicy meat
- The perfect Thanksgiving dinner that nobody will believe is low carb
Ingredients You'll Need
You'll only need 10 simple ingredients to make this roast turkey (not including salt and pepper).
For the full amounts of the ingredients check the recipe card below. You'll need:
- Olive oil
- Red onion
- Thyme sprigs
- Rosemary sprigs
- Sage leaves
How To Make It
Ready to make the perfect turkey? Follow the simple steps below! While it's roasting, check out the Thanksgiving recipes at the end of the post for more appetizers, sides and desserts!
Preheat your oven to 450 degrees Fahrenheit or 250 degrees Celsius.
Clean the turkey if it hasn't been cleaned. Take the giblets out and thoroughly wash the turkey both inside and out. Once it is clean, pat the turkey dry with paper towels.
Prepare the stuffing. Cut the onion and lemon into wedges. Stuff the cavity of the turkey with lemon wedges, onion, garlic cloves, thyme sprigs, rosemary sprigs and sage leaves.
Prep the turkey. Tie the turkey legs together using cooking string/kitchen twine (or use the skin to tuck the legs together). Tuck the wings snuggly under the body.
Grab a mixing bowl and mix together the olive oil and melted butter. Add the Erythritol and a pinch of sea salt and black pepper. Whisk everything together well.
Rub the butter mixture all over the outside of the turkey making sure to cover it completely.
Take a baking tray with a roasting rack and place the turkey on the rack with the breast side facing up.
Place it in the preheated oven and roast for 30 minutes.
Reduce the temperature to 350 degrees Fahrenheit (175 degrees Celsius) and continue to roast.
Baste the turkey. While the turkey is roasting baste it with the juices that are in the bottom of the tray. Do this every 30 minutes or so.
The turkey should be ready after approximately 3 hours, or when the juices run clear when you cut between the turkey leg and thigh. If you have a meat thermometer the temperature should be 180°F (82°C) in the thighs, 170°F (76°C) in the breasts and 165° (74°C) in the stuffing.
Remove the turkey from the oven and cover the baking tray with foil. Allow the turkey to rest for 20 minutes before carving and serving. Enjoy!
Make sure you don't leave your turkey out for more than a couple of hours after cooking to prevent bacterial growth.
In the fridge: Leftover turkey should be kept in an airtight container in the refrigerator. It will keep for 3 to 4 days.
More Thanksgiving Recipes
- Loaded Cauliflower Mash
- No-Bake Pumpkin Cheesecake
- Cheesy Oven Roasted Green Beans
- Bacon Egg and Cheese Sliders
Keto Roast Turkey Recipe
- 1 whole Turkey approximately 12 pounds
- ¼ cup Butter melted
- ¼ cup Olive Oil
- 1 large Red Onion
- 1 head Garlic
- 1 Lemon
- 2 tablespoon Erythritol
- 2 tablespoon Thyme Sprigs
- 2 tablespoon Rosemary Sprigs
- 2 tablespoon Sage Leaves
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper
- Preheat the oven to 450°F/200°C.
- Take the giblets out of the turkey and wash the turkey thoroughly, inside and out.
- Pat the outside of the turkey dry using paper towels.
- Cut the onion and lemon into wedges.
- Stuff the cavity with the lemon, onion, garlic cloves, thyme, rosemary and sage.
- Tie the legs together using cooking string/kitchen twine or use its own skin to tuck the legs together, and tuck the wings snuggly under the body.
- Mix the olive oil with the melted butter, add the Erythritol and a pinch of salt and pepper. Whisk well and rub the outside of the turkey with the mixture.
- Fit a roasting rack inside a baking pan and place the turkey on the rack, breast side up.
- Cook in the preheated oven for 30 minutes, then reduce the oven temperature to 350°F/180°C.
- Keep roasting basting with the juices from the pan, until the juices run clear when you cut between the turkey leg and the thigh, for approximately 3 hours. Internal temperatures should be 180°F (82°C) in thighs, 170°F (76°C) in breasts, and 165° (74°C) in the stuffing.
- Remove from the oven and cover with tin foil, allowing the turkey to rest for 20 minutes before carving and serving.