Keto Herb Butter Roast Turkey (or Chicken)
Golden, juicy, and perfectly seasoned — this Keto Herb Butter Roast Turkey (or Chicken) is your new holiday showstopper without the carbs.
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.