- 12 pound turkey, defrosted
- 9 ounces butter, softened
- 2 tablespoons dried thyme
- 2 tablespoons rubbed sage
- 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
- 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.
- Place the butter and herbs and seasonings into a mixing bowl and mix to combine. Set 1/3 of the mixture aside. This will be for the top of the turkey.
- 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.
- 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.
1.3g net carbs per serving
- Serving Size: 1 serving
- Calories: 734.3
- Fat: 46.7g
- Carbohydrates: 1.7g
- Fiber: 0.4g
- Protein: 87.9g
Keywords: keto turkey recipes, how to cook a turkey, keto thanksgiving recipes, how to brine a turkey, roasted turkey recipes, low carb turkey recipes