Garlic Herb Butter Roast Turkey

Why This Is Strictly Keto

Turkey is naturally free of carbohydrates, and the herb butter seasons and bastes the bird without any breading, stuffing or sugary glaze. Butter, garlic, fresh herbs and lemon are the only flavorings.

Ingredients

• 1 whole turkey (12–14 lb), thawed, neck and giblets removed
• 1 cup (2 sticks) butter, softened
• 6 cloves garlic, minced
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh parsley
• 1 tablespoon sea salt, plus more for the cavity
• 1 teaspoon black pepper
• 2 lemons, one zested and quartered, one halved
• 1 onion, quartered
• 2 cups chicken bone broth, for the pan

Instructions

1. Prep the oven and bird: Preheat the oven to 425°F (220°C) with a rack in the lower third. Pat the turkey very dry inside and out and place it breast-up on a rack in a roasting pan.

2. Make the herb butter: Mash the butter with the garlic, thyme, rosemary, parsley, lemon zest, salt and pepper until well combined.

3. Butter the bird: Gently loosen the skin over the breast and thighs with your fingers. Spread two-thirds of the herb butter under the skin and rub the rest all over the outside.

4. Stuff the cavity: Season the cavity with salt and fill it with the lemon quarters, halved lemon and onion. Pour the broth into the pan.

5. Roast: Roast 30 minutes at 425°F, then reduce to 325°F (165°C) and roast about 2 1/2 hours more, basting every 45 minutes, until the thickest part of the thigh reads 165°F (74°C). Tent with foil if the skin browns too quickly.

6. Rest and carve: Rest the turkey 30 minutes before carving. Spoon the pan juices over the slices.

Nutritional Info (per serving, approximate)

Tips

• Pat the skin bone-dry for the crispest finish.
• Trust a meat thermometer over cooking times; ovens and birds vary.
• Skip flour-thickened gravy — reduce the pan juices with a knob of butter instead.