Keto Herb Butter Roast Turkey (or Chicken)

Preheat oven: Set oven to 425°F.

Prepare bird: Pat turkey (or chicken) dry with paper towels, removing any moisture from the skin.

For this step: 1 whole turkey (10–12 lb or whole chicken (4–5 lb)), 1 cup chicken or turkey broth (for basting)

Make herb butter: In a bowl, mix softened butter, garlic, herbs, lemon zest, lemon juice, salt, and pepper.

For this step: ½ cup unsalted butter (softened), 4 cloves garlic (minced), 1 tsp salt, ½ tsp black pepper, 1 tsp lemon zest, 1 tbsp lemon juice, extra herbs and lemon slices for garnish

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.

For this step: ½ cup unsalted butter (softened)

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.

For this step: ½ cup unsalted butter (softened), 1 cup chicken or turkey broth (for basting)

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.

For this step: extra herbs and lemon slices for garnish