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!