Take Thanksgiving or Christmas dinner up a notch with this incredibly delicious Keto Turkey. The rub is loaded with lemon, garlic and rosemary, and makes this turkey incredibly juicy, all while keeping the skin nice and crisp. Pair it with mashed cauliflower and gravy for a Keto Turkey Dinner you’ll impress your family with!
This post was originally published on March 28, 2018 and has been updated with fresh images and content.
Turkey dinner is one of those meals I just can’t get enough of! I know, I know, I’m not the only one who is addicted to that juicy meat and crisp skin, never mind the side dishes it pairs with. I will drop anything, anytime, whenever I’m invited somewhere for turkey dinner!
This Keto Turkey is just so delicious with it’s crisp skin and flavourful rub, it’s always a hit around the Thanksgiving or Christmas dinner table. I hope you and your family love this delicious roast as much as we do!
Why it works
- With this Keto Turkey you’ll not only get ultra juicy meat, you’ll also get deliciously crisp skin.
- Garlic, lemon and rosemary work together to create the tastiest turkey rub ever for your Keto Turkey!
- Make a hearty and flavourful soup with the remaining turkey and any leftover juices/gravy.
Ingredients
How big of a turkey should you buy?
I always aim to have leftovers because I love to make soup, sandwiches and more. Because of this, I aim for 1 1/2 lbs of turkey per person. With my 12 person extended family, I look for an 18 pound bird. If you don’t want leftovers, 1 lb of turkey per person is fine.
How to make a Keto Turkey
Heat oven to 325° and pull out a roasting pan that is large enough to fit your turkey inside. Place the turkey inside the pan and then remove the giblets and neck *see note 2.
Zest and juice the lemon. Mince the garlic finely or press it through a garlic press. Combine the lemon juice, zest, garlic, olive oil, paprika, rosemary, thyme, pepper and salt in a small bowl, then mix well.
Face the turkey so that the legs are closest to you. At the top of the opening, the back of the breasts, gently pull the skin from the breast, just so that you can slide your hand all the way inside. Do not remove the skin, you are just creating a space in between the meat and the skin for the rub to go.
Massage the turkey rub in between the skin and the breasts, leaving about 2 tbsp behind for the thighs *see note 3.
Just like with the breasts, gently separate the skin from the thighs, being careful not to rip or remove the skin. Massage the remaining turkey rub in between the skin and the thighs.
Place the roasting pan inside the oven and roast until the internal temperature has reached 165°, basting every 15 minutes. See chart below for roasting times per pound. *see note 5
Allow the turkey to rest for half an hour before slicing. Serve with Mashed Cauliflower, Keto Gravy, Garlic Sautéed Broccolini and Keto Dinner Rolls for a full Keto Turkey Dinner!
Unstuffed Roasting Times
Roasting times are going to vary quite a bit because oven temperatures vary as well as the starting temperature of your turkey – maybe it was still a little frozen? Always use a digital meat thermometer to ensure the turkey gets to 165°. There are some pretty handy thermometers you can get that stay in the turkey while it roasts to avoid overcooking!
| 8 to 12 pounds | 2 3/4 to 3 hours |
| 12 to 14 pounds | 3 to 3 3/4 hours |
| 14 to 18 pounds | 3 3/4 to 4 1/4 hours |
| 18 to 20 pounds | 4 1/4 to 4 1/2 hours |
| 20 to 24 pounds | 4 1/2 to 5 hours |
Expert Tips
- The giblets and neck are the perfect base to make a delicious gravy. Heat a tbsp of oil in a saucepan on high, then sear the giblets and neck for a minute on each side. Fill the saucepan with water and simmer bring it to a boil. Reduce to simmer and cook while the turkey is in the oven. Add any leftover juice drippings from the turkey, then follow this Keto Gravy recipe.
- We massage under the skin to give you a super moist turkey breast all while getting that nice crisp skin.
- Baste the turkey often to keep it from drying out in the oven, plus all that extra melted fat will give you a juicier, more flavourful turkey.
- If you find the turkey is getting too brown while roasting, cover it loosely with tin foil.
Leftover turkey ideas
- Sandwich with Turkey, Bacon, Cheddar and Avocado
- Turkey a la King
- Turkey Soup
- Sandwiches using Dinner Rolls or Chaffles
- Turkey Wraps using Almond Flour Tortillas
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Keto Turkey with Lemon, Garlic & Rosemary Rub
Ingredients
- 1 whole turkey *see note 1
- 1 lemon
- 2 tbsp olive oil
- 2 tbsp paprika
- 4 cloves garlic
- 2 tbsp dried rosemary
- 1 tbsp dried thyme
- 1 tsp ground pepper
- 2 tsp sea salt
Instructions
Equipment Needed
Directions
- Heat oven to 325° and pull out a roasting pan that is large enough to fit your turkey inside. Place the turkey inside the pan and then remove the giblets and neck *see note 2.
- Zest and juice the lemon. Mince the garlic finely or press it through a garlic press. Combine the lemon juice, zest, garlic, olive oil, paprika, rosemary, thyme, pepper and salt in a small bowl, then mix well.
- Face the turkey so that the legs are closest to you. At the top of the opening, the back of the breasts, gently pull the skin from the breast, just so that you can slide your hand all the way inside. Do not remove the skin, you are just creating a space in between the meat and the skin for the rub to go.
- Massage the turkey rub in between the skin and the breasts, leaving about 2 tbsp behind for the thighs *see note 3. Just like with the breasts, gently separate the skin from the thighs, being careful not to rip or remove the skin. Massage the remaining turkey rub in between the skin and the thighs.
- Place the roasting pan inside the oven and roast until the internal temperature has reached 165°, basting every 15 minutes. See chart below for roasting times per pound *see note 5. Allow the turkey to rest for half an hour before slicing. Serve with Mashed Cauliflower, Keto Gravy, Garlic Sautéed Broccolini and Keto Dinner Rolls for a full Keto Turkey Dinner!
Notes
- How big of a turkey should you buy? I always aim to have leftovers because I love to make soup, sandwiches and more. Because of this, I aim for 1 1/2 lbs of turkey per person. With my 12 person extended family, I look for an 18 pound bird. If you don’t want leftovers, 1 lb of turkey per person is fine.
- The giblets and neck are the perfect base to make a delicious gravy. Heat a tbsp of oil in a saucepan on high, then sear the giblets and neck for a minute on each side. Fill the saucepan with water and simmer bring it to a boil. Reduce to simmer and cook while the turkey is in the oven. Add any leftover juice drippings from the turkey, then follow this Keto Gravy recipe.
- We massage under the skin to give you a super moist turkey breast all while getting that nice crisp skin.
- Baste the turkey often to keep it from drying out in the oven, plus all that extra melted fat will give you a juicier, more flavourful turkey.
- If you find the turkey is getting too brown while roasting, cover it loosely with tin foil.
Unstuffed Roasting Times
Roasting times are going to vary quite a bit because oven temperatures vary as well as the starting temperature of your turkey – maybe it was still a little frozen? Always use a digital meat thermometer to ensure the turkey gets to 165°. There are some pretty handy thermometers you can get that stay in the turkey while it roasts to avoid overcooking!| 8 to 12 pounds | 2 3/4 to 3 hours |
| 12 to 14 pounds | 3 to 3 3/4 hours |
| 14 to 18 pounds | 3 3/4 to 4 1/4 hours |
| 18 to 20 pounds | 4 1/4 to 4 1/2 hours |
| 20 to 24 pounds | 4 1/2 to 5 hours |
Nutrition
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Sounds absolutely delicious Aleta and can’t wait to try it. I too am one of those not fond of the skin 🙂
You will love this recipe then! I can’t wait for you to try it!!
Super delicious! I’ll definitely be using this recipe again!
Yay! So glad you loved it 🙂