This festive centerpiece features a whole roasted turkey or chicken prepared with a compound herb butter and fresh citrus zest. The bird is roasted until the skin reaches a golden color and the meat remains tender. It serves as a protein-rich main course for holiday gatherings or family dinners and is prepared using fresh herbs such as rosemary, thyme, and parsley without the use of sugar-based glazes.
About This Recipe
The preparation begins by creating a compound butter from softened unsalted butter, minced garlic, chopped rosemary, thyme, parsley, and lemon zest. The bird is patted dry and a portion of the herb butter is applied beneath the skin of the breast and thighs, while the remainder is spread over the exterior surface. The roasting process starts at a high temperature of 425°F before being reduced to 350°F. The bird is placed on a rack within a roasting pan and is basted periodically with pan juices or broth.
The ingredients include a whole turkey or chicken, which provide the primary texture and fat content of the meal. Fresh herbs and lemon juice are incorporated into the butter to establish the aromatic profile of the roast. Salt and black pepper are distributed throughout the butter mixture, and olive oil is used to assist in the roasting process. The internal temperature is monitored and the bird stays in the oven until it reaches 165°F in the thickest portion of the meat.
The roast is removed from the oven and remains under a foil tent for a resting period of 20 to 30 minutes before carving begins. The recipe is modified by using ghee instead of butter for a different flavor or by adding smoked paprika to the herb mixture. For a festive variation, orange zest is substituted for the lemon zest. The finished meat is sliced and served with garnishes such as fresh herbs or lemon slices, often accompanied by sides like cauliflower mash or green beans.
Why You’ll Love This Recipe
- Crispy, buttery skin with rich herb flavor
- Works with turkey or chicken
- Easy to prepare — just mix, rub, and roast
- Perfect centerpiece for holidays or family dinners
What You’ll Need for This Keto Herb Butter Roast Turkey (or Chicken)
- 1 whole turkey (10–12 lb) or whole chicken (4–5 lb)
- ½ cup unsalted butter, softened
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp parsley, finely chopped
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 cup chicken or turkey broth (for basting)
- Optional: extra herbs and lemon slices for garnish
Step-by-Step Preparation
- Preheat oven: Set oven to 425°F.
- Prepare bird: Pat turkey (or chicken) dry with paper towels, removing any moisture from the skin.
- Make herb butter: In a bowl, mix softened butter, garlic, herbs, lemon zest, lemon juice, salt, and pepper.
- Loosen skin: Gently lift the skin over the breast and thighs, and rub half the butter mixture underneath the skin. Spread remaining butter over the entire surface of the bird.
- Roast: Place in a roasting pan on a rack. Roast for 20 minutes, then reduce oven temperature to 350°F.
- Baste: Every 30 minutes, brush the bird with pan juices or melted butter. Add broth to the pan if it begins to dry out.
- Check temperature: Cook until internal temperature reaches 165°F in the thickest part of the breast.
- Rest and carve: Remove from oven, tent with foil, and rest for 20–30 minutes before carving. Garnish with fresh herbs and lemon slices.
FAQ
- Can I prepare this ahead of time?
Yes! Rub the herb butter under and over the skin up to 24 hours in advance, cover, and refrigerate. - Can I use dried herbs?
You can, but fresh herbs give a brighter flavor and aroma. Use half the amount if substituting dried herbs. - Do I need to brine the turkey?
Not required — the herb butter keeps the meat moist and flavorful on its own. - What sides go best with this?
Cauliflower mash, roasted green beans, or keto cranberry sauce are perfect companions.
Variations & Substitutions
- Add a pinch of smoked paprika to the butter for a deeper roasted flavor.
- Use ghee instead of butter for a lactose-free version.
- Swap lemon for orange zest for a festive twist.
Serving Suggestions
- Serve with roasted keto vegetables and drizzle with buttery pan juices. Pairs perfectly with a glass of dry white wine or sparkling water with lemon.
Keto Herb Butter Roast Turkey (or Chicken)
Ingredients
- 1 whole turkey (10–12 lb or whole chicken (4–5 lb))
- ½ cup unsalted butter (softened)
- 4 cloves garlic (minced)
- 1 tbsp fresh rosemary (finely chopped)
- 1 tbsp fresh thyme leaves
- 1 tbsp parsley (finely chopped)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 cup chicken or turkey broth (for basting)
Optional
- extra herbs and lemon slices for garnish
Instructions
- Preheat oven: Set oven to 425°F.
- Prepare bird: Pat turkey (or chicken) dry with paper towels, removing any moisture from the skin.
- Make herb butter: In a bowl, mix softened butter, garlic, herbs, lemon zest, lemon juice, salt, and pepper.
- Loosen skin: Gently lift the skin over the breast and thighs, and rub half the butter mixture underneath the skin. Spread remaining butter over the entire surface of the bird.
- Roast: Place in a roasting pan on a rack. Roast for 20 minutes, then reduce oven temperature to 350°F.
- Baste: Every 30 minutes, brush the bird with pan juices or melted butter. Add broth to the pan if it begins to dry out.
- Check temperature: Cook until internal temperature reaches 165°F in the thickest part of the breast.
- Rest and carve: Remove from oven, tent with foil, and rest for 20–30 minutes before carving. Garnish with fresh herbs and lemon slices.
Did you make this recipe?
I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
Try these next:
- Herb Butter Turkey Thighs with Garlic Cauliflower Mash and Creamy Gravy
- Rosemary Garlic Chicken with Holiday Pan Sauce
New keto recipes are added every week — check back often for more low-carb inspiration!
