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Whole roasted keto turkey - Low Carb Dinner Ideas

Keto Turkey with Lemon, Garlic & Rosemary Rub

You'll never roast a turkey the same again after you've come face to face with this Perfect Turkey Rub! Aromatic spices and the genius rub technique combine to bring juicy perfection to your Keto Turkey.
Course Main Course
Cuisine Canadian, Keto, Low Carb
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 15 people
Calories 311kcal
Author Aleta


  • 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


Equipment Needed


  • 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!


  1. 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.
  2. 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.
  3. We massage under the skin to give you a super moist turkey breast all while getting that nice crisp skin.
  4. 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.
  5. 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 Facts
    Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.
    * Nutrition facts are based off of a 15 pound turkey that serves 15 people. 
    Deduct fibre from the total carbs to get 0.8g net carbs per serving.


    Serving: 1serving | Calories: 311kcal | Carbohydrates: 1.4g | Protein: 52.9g | Fat: 8.8g | Sodium: 494mg | Fiber: 0.6g | Net Carbs: 0.8g