Low-Carb Lemon Herb Roasted Turkey – Crispy, Juicy & Keto-Friendly
PREP TIME: 30 minutes
COOK TIME: 3 hours
TOTAL TIME: 3 hours 30 minutes
SERVINGS: 10-12
DIFFICULTY: Intermediate
DIETARY TAGS: Low-carb, keto-friendly, gluten-free, diabetic-friendly
NET CARBS: 1-2g per serving
EQUIPMENT NEEDED:
- Large roasting pan with V-rack
- Instant-read meat thermometer (absolutely essential)
- Kitchen twine
- Small mixing bowls
- Basting brush
- Paper towels
Simple alternatives:
– No V-rack? Use bunched aluminum foil balls
– No roasting pan? Large cast-iron skillet works for smaller birds
INGREDIENTS:
Main Components:
- 12-14 lb whole turkey, thawed (5.4-6.4 kg)
- 6 tbsp unsalted butter, softened (85g) [ghee for dairy-free]
- 3 tbsp olive oil (45ml) [avocado oil works too]
- 2 large lemons [limes for variation]
Fresh Herb Blend:
- 2 tbsp fresh thyme, chopped (30ml)
- 2 tbsp fresh rosemary, chopped (30ml)
- 2 tbsp fresh sage, chopped (30ml)
- 1 tbsp fresh parsley, chopped (15ml)
Seasonings:
- 1 tbsp kosher salt (15ml)
- 1 tsp black pepper, freshly ground (5ml)
- 1 tsp garlic powder (5ml)
- Zest of 2 lemons
Cavity Aromatics:
- 1 large onion, quartered
- 4 garlic cloves, halved
- 2 celery stalks, chopped
- Fresh herb sprigs (thyme, rosemary, sage)
For the Pan:
- 1 cup chicken stock, low-sodium (240ml)
METHOD:
1. Prep Your Bird
Remove turkey from fridge 1 hour before cooking.
Preheat oven to 350°F (175°C).
Pat turkey completely dry inside and out – this is your secret to crispy skin.
Remove giblets and neck from cavity.
2. Create the Magic Butter
Mix softened butter, lemon zest, 1 tbsp lemon juice, chopped herbs, garlic powder, salt, and pepper.
This herb butter is what makes the turkey incredibly moist and flavorful.
3. Get Under That Skin
Carefully slide your hand between the breast skin and meat.
Work gently – you don’t want to tear it.
Spread two-thirds of the herb butter under the skin, massaging it over the breast and thighs.
Pro tip: This step separates good turkey from great turkey – don’t skip it.
4. Stuff the Cavity
Season cavity generously with salt and pepper.
Stuff with quartered onion, lemon wedges, garlic halves, and herb sprigs.
These aromatics steam the turkey from inside out.
5. Exterior Treatment
Rub remaining herb butter all over the skin.
Drizzle with olive oil and remaining lemon juice.
Season exterior with additional salt and pepper.
6. Set Up Your Roasting Station
Scatter chopped vegetables in roasting pan bottom.
Pour chicken stock into pan (don’t let it touch the turkey).
Place turkey breast-side up on V-rack.
Tie drumsticks together with kitchen twine.
7. The Roasting Process
Insert thermometer into thickest part of breast, avoiding bone.
Roast for 1 hour undisturbed.
Then baste every 30-45 minutes with pan juices.
Rotate pan halfway through for even browning.
Temperature checkpoint: Breast should reach 165°F (74°C), thighs 170°F (77°C).
8. Rest and Serve
Remove when thermometer hits target temps.
Tent loosely with foil and rest 20-30 minutes.
This resting period is crucial – it redistributes all those delicious juices.
CRUCIAL TIPS:
- Dry that bird thoroughly – wet skin = soggy, disappointing results
- Don’t skip the herb butter under the skin – it’s your insurance against dry meat
- Use a meat thermometer – guessing leads to overcooked turkey
- Rest the turkey – cutting too early releases all the juices onto your cutting board instead of your plate
- Start checking temperature 30 minutes early – turkey can go from perfect to overcooked quickly
Storage & Scaling:
Storage: Remove meat from bones within 2 hours. Refrigerate up to 4 days, freeze up to 3 months.
Scaling up: For 18-20 lb turkey, increase cooking time to 4-4.5 hours and boost herb quantities by 50%.
Scaling down: Turkey breast only (3-4 lbs) cooks in 1.5-2 hours.
Common Mistakes to Avoid:
- Skipping the drying step – you’ll get rubbery skin
- Opening the oven too often – every peek adds 15 minutes to cooking time
- Not using aromatics in the cavity – missed opportunity for flavor
- Carving immediately – be patient, let it rest
Variations:
- Mediterranean twist: Add fresh oregano and extra garlic
- Smoky version: Use smoked paprika in the herb butter
- Citrus medley: Mix lemon with orange zest for complexity
- Spatchcock method: Remove backbone and flatten for 25% faster cooking
This turkey delivers everything you want – crispy golden skin, incredibly moist meat, and bold flavors – while keeping your carb count practically zero.
The herb butter creates this incredible layer between the skin and meat that bastes the turkey from the inside as it cooks.
I’ve served this to dedicated carb-lovers who didn’t miss the traditional stuffing one bit.
The aromatics in the cavity create the most incredible smell while it’s roasting.
Your kitchen will smell like a high-end restaurant.
Trust me on the resting time – I know you’ll be tempted to carve right away, but those 20-30 minutes make the difference between good turkey and absolutely phenomenal turkey.
Your guests won’t believe something this delicious fits their low-carb lifestyle.
