Keto Lemon Herb Butter Turkey
This is a family recipe that’s really close to my heart, and I’ve put a lot of effort and soul into outlining the exact details so that your Thanksgiving lemon herb butter turkey makes everyone at your table grateful.
Equipment
- Roasting Pan
- Roasting Rack
Ingredients
- 10-13 lb turkey fully defrosted
- 1 cup unsalted butter softened
- 2 tsp lemon zest
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary chopped
- 1 tbsp salt
- 1 tsp black pepper
- 1 tbsp onion powder
- 7 cloves garlic smashed
- 1/2 bunch fresh parsley chopped
Instructions
- Let the turkey rest for 1 hour at room temperature. Then remove the neck, giblets, and any pin feathers left behing. Preheat the oven at 350°F near the end of resting.
- Pat dry the skin of the turkey with a paper towel including the inside cavity. Season the inside cavity with 1 tsp of salt, 1/2 tsp black pepper, and 1 tbsp of onion powder. After seasoning, stuff it with 7 smashed garlic cloves, 1 stem of rosemary, and 1/2 bunch of parsley.
- In a mixing bowl, place your cup of unsalted softened butter, 2 tsp lemon zest, 1 tbsp fresh rosemary, 1 tbsp thyme leaves, 2 tsp salt, and 1/2 tsp black pepper. Mix together
- Using the back of a wooden spoon, carefully separate the skin from the meat while leaving the skin intact between the breasts.
- Place your turkey in a large roasting pan with a roasting rack. (if you don't have one ***see recipe notes)
- Rub 1/3 of the butter mixture inside the skin pockets created by separating the skin from the meat. Spread the rest of the butter with an even coating in the upper parts of the turkey. Sprinkle a bit more salt to taste.
- Place the turkey in a preheated oven for about 2 hrs and 30 mins or until the thickest part of the thigh registers 165°F with a probe thermometer without touching bone.
- Let turkey rest at room temperature for 30 minutes before carving.
Notes
***If you don't have a roasting rack (like me) check out this trick to make sure your turkey cooks evenly and perfectly brown all around.
If your turkey is taking longer than 2 hours and 30 mins to reach the ideal temperature (165F inside thickest part), cover the top with aluminum foil to prevent excess browning.
Make sure to rest the turkey after cooking, my recommendation is 30 mins to 1 hour to ensure that all the juices redistribute inside.