Keto Roasted Turkey

Try my keto roasted turkey for a keto style thanksgiving turkey, or try it anytime of year!

Keto Roasted Turkey
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Keto Roasted Turkey

Turkey is my favorite holiday meal. In fact, I usually buy an extra turkey or two each year at Thanksgiving when they are on sale and make them over the next few months. I have one for my Keto thanksgiving turkey and a couple more later! What can I say? I love turkey. I used to brine my turkeys with sugar, salt and spices. But since I’ve gone Keto, I needed a recipe without a sugary brine, that is why I developed Keto Roasted Turkey. It’s just as good if not better than my usual brined turkey and is a completely Keto friendly recipe.

Keto  Roasted Turkey will work as a perfect recipe for Thanksgiving, Christmas or any holiday. (Also check out my Keto Cranberry Sauce and my Keto Cornbread Stuffing)

Or if you’re doing Keto on a Budget like me, this will work when you cook your extra turkey in the middle of January!

Fresh vs. Dried Herbs

Keto Roasted Turkey calls for dried herbs mixed together with loads and loads of butter. This will make for a flavorful skin and meat underneath. The massive amounts of butter will help keep things juicy and tender. If it’s Thanksgiving this will make your keto fans happy – it’s a super Keto thanksgiving turkey.

I used dried herbs in this recipe, but you can feel free to substitute fresh herbs if you have them on hand. You would need to triple the amount listed in the recipe. So if I say 2 tsp of a dried herb, you would use 2 TABLESPOONS of a fresh herb.

I suggest using certain spices – I use this sage, thyme, and rosemary but you are welcome to add in your favorite spices. Important note: make sure you check any prepackaged spices for sugar or maltodextrin – avoid those as they can spike your blood sugar.

It’s all about the herbs!

What do I need to make Keto Roasted Turkey?

The most important kitchen equipment you will need is a roasting rack and a roasting pan. My suggestion is to buy them as a set if you don’t have them already.

The first time I was hosting Thanksgiving, I decided to be traditional and make Keto thanksgiving turkey. I roasted a very large turkey, and I had bought mine rack and pan separately. My roasting rack didn’t fit into my pan and I didn’t discover it until Thanksgiving day when I went to cook the turkey. I ended up setting the turkey straight into the roasting pan and the bottom ended up soggy with no color-don’t do that :)

I ended up buying a great rack and pan from my local thrift store to use for the next year’s turkey. It was a great deal! If you can’t do that, there’s always Amazon, like this nice set which I would consider:

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Preparation Tips

When mixing the herbs with the softened butter, my suggestions is that you use your food processor. It makes this step take like 20 seconds. If you don’t have a food processor, you might consider getting one ahead of Thanksgiving. They make a lot of food prep super simple. My thrift store suggestion applies here too. If you prefer to buy new, this one is a bargain!

Check out the full recipe below for Keto Roasted Turkey, and Happy Thanksgiving to you!

Keto Roasted Turkey
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Keto Roasted Turkey
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5 from 2 votes

Keto Roasted Turkey

Keto roasted turkey is covered in an butter, garlic and herbs. Baked to a crispy golden brown. Keto roasted turkey is easy to make and can be the centerpiece of your table this holiday season! This Keto recipe will win hearts and stomachs on Thanksgiving, Christmas or any other holiday! 

Keyword Keto Roasted Turkey
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes


  • 12-15 pound Turkey
  • 2 sticks softened butter can use as little as 8TBSP if you need to
  • 2 tsp dried sage
  • 2 tsp dried thyme
  • 1 tsp dried rosemary
  • 3 tsp minced garlic
  • salt and pepper to taste
  • 2 lemons-quartered
  • 1 large onion peeled and quartered
  • fresh herbs to stuff inside turkey (optional)
  • 2 cups turkey broth


  1. Preheat the oven to 450 degrees F

  2. Place turkey in a roasting rack, tuck the wings under the body and pat dry. Leave the turkey sitting out for 20 minutes while you complete the next steps. You want this to come to room temperature

  3. Mix butter, garlic, sage, rosemary, thyme, parsley and salt and pepper to taste together in a bowl. if you want a speedy option, mix together in a food processor to make it super simple

  4. Stuff the onion, lemon and fresh herbs (optional) inside the turkey cavity. 

  5. Rub the butter mixture under the skin of the turkey breast and all over the outside of the turkey skin. You can add additional salt and pepper here as well. 

  6. Place 1 cup of the chicken broth in the bottom of the roasting pan (reserve remaining if needed for additional basting). Place the roasting rack into the roasting pan

  7. Bake at 450 F for the first 45 minutes. Baste with the turkey broth and drippings from the bottom of the roasting pan. 

  8. Reduce heat to 350 F for approximately 3 more hours. Cooking time will vary based on the size of your turkey. Insert a thermometer into the thickest part of the turkey thigh and make sure it has reached 165 degrees F

  9. Baste the turkey with the broth and drippings from the bottom of the pan every 30 minutes. You can add in the reserved cup of turkey broth if needed. 

  10. Remove turkey from oven, tent with foil and rest for 20-30 minutes. 

  11. Slice and Serve! 


And don’t forget to check out my keto cornbread stuffing. You won’t even miss non-keto stuffing if you make this recipe! And if you need a full keto Thanksgiving menu, I’ve got you covered there too. Check it out!

Let me know if the comments if you liked the recipe. Happy cooking!

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