This Herbed Butter Roasted Turkey Recipe is the perfect centerpiece for your Thanksgiving feast. The secret to this no-brine turkey recipe lies in the delicious compound butter made with thyme, sage, onion and garlic.
The herb infused butter is then packed beneath the skin and spread on top, adding flavor to every bite. As the turkey slowly roasts, the skin crisps up and turns a nice golden brown, while the meat stays incredibly tender and juicy.
- 12 pound turkey, defrosted (I get my turkey here)
- 9 ounces butter, softened
- 2 tablespoons dried thyme
- 2 tablespoons rubbed sage (I use this brand of spices) code kyndraholley for 15% off
- 2 tablespoons dried minced onion
- 1 tablespoon sea salt, more to taste
- 1 tablespoon garlic powder
- 1 1/2 teaspoons ground black pepper
- 3 cups chicken stock
- Fresh herbs, for garnish
- Preheat the oven to 350°F.
- Add the butter, herbs and spices to a mixing bowl and mix until all ingredients are well combined. Set 1/3 of the mixture aside. This will be for the top of the turkey.
- Place the turkey on an even surface and gently work your fingers underneath the skin, between the skin and the flesh of the turkey, to create a pocket. Take your time and work gently. The more you can loosen the skin without tearing it, the juicier your turkey turn out.
- Using your fingers, scoop out the butter and pack it under the skin, pushing it as far back as you can, and covering the entire top of the turkey, beneath the skin.
- Once you have packed 2/3 of the butter under the skin, massage the turkey, on top of the skin, to evenly distribute the butter under the skin.
- Rub the remaining herbed butter all over the top of the turkey.
- Place a roasting rack inside the roasting pan. Pour the chicken stock into the bottom of the pan.
- Cook for 13 to 15 minutes per pounds, or until it has reached an internal temperature of 165°F.
- Baste the turkey every 15 minutes to keep it super moist and tender.
- Rest the turkey for 15 to 30 minutes before cutting into to it to retain the juices.
- Retain the juices to make a pan gravy.
- Net Carbs Per Serving: 1.3g net carbs
- Turkey: You will want to make sure that you give the turkey time to fully thaw. This may require taking it out of the freezer and placing it in the refrigerator 2 days before you are ready to cook it.
- Butter: For this recipe I used salted butter. You can also use unsalted butter, but you may want to add an additional teaspoon of salt to the compound butter mixture.
- Chicken Stock: If you do not have any chicken stock on hand, you can also use vegetable stock, beef stock, or a mixture of water and chicken bouillon.
- Herbs and Spices: This recipe calls for dried herbs, but you can substitute fresh herbs by tripling the amount. For example, 1 teaspoon of dried thyme would be substituted with 1 tablespoon of fresh thyme.
- Prep Time: 1 hour
- Cook Time: 3 hours
- Category: Holiday Recipes
- Method: Roasting
- Cuisine: American
- Serving Size: 1 serving
- Calories: 734.3
- Fat: 46.7g
- Carbohydrates: 1.7g
- Fiber: 0.4g
- Protein: 87.9g
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