Keto Garlic Butter Roast Turkey

<script type="application/ld+json"> { "@context":"http://schema.org", "@type":"BlogPosting", "author": { "@type": "Person", "name": "Kate Sullivan, MS" }, "publisher": { "@type": "Organization", "name": "Warrior Made", "logo": { "@type": "ImageObject", "url": "https://www.warriormade.com", "image": "https://d1ghrtdbdq2gkr.cloudfront.net/media/public/2019/11/keto-turkey-recipe.jpg" } }, "headline":"Keto Garlic Butter Roast Turkey", "datePublished":"2019-11-01", "dateModified": "2019-12-11", "description":"This delicious garlic-herb roast turkey will be the star of your next holiday feast. Learn the simplest way to roast a perfect, juicy keto turkey every time—no complicated brining involved!", "image": "https://d1ghrtdbdq2gkr.cloudfront.net/media/public/2019/11/keto-turkey-recipe.jpg" } </script> <script type="application/ld+json"> { "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [{ "@type": "Question", "name": "Is Turkey Keto-Friendly?", "acceptedAnswer": { "@type": "Answer", "text": "Turkey is a fantastic main dish when you’re following a ketogenic or low-carb diet. A 3-ounce serving has less than 0.05 g net carbs, depending on whether you eat the skin. Packed with 6.28 g of healthy fats and 24.3 g of protein, turkey is a delicious and satisfying way to meet your macros." } }] } </script> <script type="application/ld+json"> { "@context": "http://schema.org", "@type": "Recipe", "author": "Kate Sullivan, MS", "cookTime": "PT3.5H", "datePublished": "2019-11-01", "description": "This delicious garlic-herb roast turkey will be the star of your next holiday feast. Learn the simplest way to roast a perfect, juicy keto turkey every time—no complicated brining involved!", "image": "https://d1ghrtdbdq2gkr.cloudfront.net/media/public/2019/11/keto-turkey-recipe.jpg", "recipeIngredient": [ "1 12-14 pound whole turkey, giblets and neck removed, rinsed and patted dry", "Chicken stock", "6 cloves garlic", "4 large onions, cut into 1-inch slices, divided", "1 bunch of celery cut into sticks", "5 sprigs fresh thyme", "3 sprigs fresh sage", "3 sprigs fresh tarragon", "2 sprigs fresh rosemary" ], "interactionStatistic": { "@type": "InteractionCounter", "interactionType": "http://schema.org/LikeAction", "userInteractionCount": "3" }, "name": "Keto Garlic Butter Roast Turkey", "nutrition": { "@type": "NutritionInformation", "calories": "356 calories", "fatContent": "16.1 grams fat" }, "prepTime": "PT30M", "recipeInstructions": [ { "@type": "HowToStep", "text": "Preheat the oven to 350⁰F. Get the turkey out of the fridge, and allow it to come to room temperature for at least 20 minutes." }, { "@type": "HowToStep", "text": "Arrange a layer of onion slices and celery in the bottom of a large roasting pan." }, { "@type": "HowToStep", "text": "Place the turkey in the roasting pan breast side up." }, { "@type": "HowToStep", "text": "Put remaining onion slices, celery sticks, garlic cloves and a few whole herb sprigs, inside the turkey cavity." }, { "@type": "HowToStep", "text": "Place a few herb sprigs in the bottom of the roasting pan and in between the wings and legs." }, { "@type": "HowToStep", "text": "Pour about 2 cups of chicken stock in the bottom of the roasting pan." }, { "@type": "HowToStep", "text": "Cover loosely with foil, and roast for about 2-2.5 hours basting every hour or so." }, { "@type": "HowToStep", "text": "Remove the foil when the temperature reaches 150⁰F, then continue to roast for about another half hour, until the internal temperature reaches 160⁰F and the skin is golden brown." }, { "@type": "HowToStep", "text": "Transfer to a cutting board, carve, and serve!" } ], "recipeYield": "24 servings", "suitableForDiet": "http://schema.org/LowFatDiet" } </script> <article itemscope itemtype="http://schema.org/Recipe"> <div> <ul> <li><a href="#section1">Is Turkey Keto-Friendly?</a></li> <li><a href="#section2">10 Tips to Roast a Perfect Turkey</a></li> <li><a href="#section3">Keto Garlic Butter Roast Turkey</a></li> </ul> </div> <section itemprop="description"> <p>Succulent, tender turkey with a golden, crispy skin, infused with a delicious garlic butter flavor—whether it’s the holidays or a weekend get-together, a perfect roast turkey is always an impressive way to feed a crowd. </p> <p>This simple keto turkey recipe uses a rich garlic-herb butter to ensure you’ll have perfect, juicy meat and crackling skin every time. Forget complicated brines and dried-out turkey breasts. All you need is a handful of common pantry ingredients and a little patience to cook up a turkey they’ll never forget.</p> </section> <section id="section1"> <h2>Is Turkey Keto-Friendly?</h2> <p>Turkey is a fantastic main dish when you’re following a ketogenic or low-carb diet. A 3-ounce serving has less than 0.05 g net carbs, depending on whether you eat the skin.^{<a target="_blank" href="https://fdc.nal.usda.gov/fdc-app.html#/food-details/171479/nutrients" rel="nofollow noreferrer">1</a>} Packed with 6.28 g of healthy fats and 24.3 g of protein, turkey is a delicious and satisfying way to meet your <a target="_blank" href="https://www.warriormade.com/content/diet/why-you-should-be-calculating-your-macros" rel="noreferrer">macros</a>.</p> <h3>Which Is Healthier, Light or Dark Meat?</h3> <p>Dark meat has slightly more calories and fat than light meat does, but that’s a <a target="_blank" href="https://www.warriormade.com/content/diet/fat-adapted-vs-ketosis-whats-the-difference" rel="noreferrer">good thing</a> when you’re following a keto diet, as you’re encouraging your body to burn fat as fuel.</p> <p>By choosing dark meat turkey, like a drumstick or thigh, and eating the skin, you’ll get about 2 grams more monounsaturated fat than by choosing breast meat.^{<a target="_blank" href="http://www.britishturkey.co.uk/health-and-lifestyle/turkey-whats-so-good-about-it.html" rel="nofollow noreferrer">2</a>} The kind of fat found in dark meat turkey can help lower LDL cholesterol and protect against heart disease.^{<a target="_blank" href="https://www.ncbi.nlm.nih.gov/pubmed/12052487" rel="nofollow noreferrer">3</a>} </p> <p>Dark meat also contains more nutrients, like B vitamins, selenium, and phosphorus. Vitamin B6 and phosphorus can help combat general fatigue, while selenium may boost your immune system and keeps your nails and hair looking great. ^{<a target="_blank" href="http://www.britishturkey.co.uk/health-and-lifestyle/turkey-whats-so-good-about-it.html" rel="nofollow noreferrer">2</a>}</p> </section> <section id="section2"> <h2>10 Tips to Roast a Perfect Turkey</h2> <p>A perfect, golden roast turkey is a show-stopping centerpiece to any feast, whether it’s a holiday or not. But many home cooks are intimidated to tackle the big bird. </p> <p>Don’t fret! It’s easier than you think to roast a perfect keto turkey.</p> <ol> <li>If you’re using a frozen turkey, allow enough time to thaw it completely in the fridge. That means about 1 day of thaw time for every 5 pounds of turkey. You may need to clear space in the fridge as early as 5 days before you plan to roast.</li> <li>Make sure the skin is totally dry. You can either leave the turkey unwrapped in the fridge for 8 to 10 hours to allow the skin to dry out naturally or pat it extremely dry with paper towels. This will help the skin crisp up in the oven.</li> <li>Bring the turkey to room temperature before roasting. Allow about 20 minutes on the counter for the chill from the fridge to dissipate. This will help keep it extra-juicy in the oven and prevent shrinkage.</li> <li>Layer on the flavor. Massage a spice rub under the turkey skin and follow that with a bold garlic-herb butter on top, as in our recipe, to make sure that every bite is packed with intense flavor. </li> <li>Don’t worry about trussing. You don’t need to use complicated knots to tie up turkey legs. In fact, because trussing means heat doesn’t get into the legs as easily, doing so can dry out your turkey--you’ll have to cook the turkey longer. Just fit the turkey into the pan, tuck the wings under, and roast away.</li> <li>Don’t use traditional stuffing inside the bird. It changes the cooking time and can actually dry out your turkey. Instead, rely on simple fresh herbs and maybe a halved lemon to add flavor. </li> <li>Cook on a rack. This keeps the turkey from sticking to the pan and allows it to get crispy and perfectly cooked all over. No rack? No problem! Cut onions into 1-inch-thick slices and arrange them on the bottom of your roasting pan, then pop the turkey on top.</li> <li>Don’t open the oven too often. Opening the oven door lets heat escape and can cause your turkey to cook unevenly. Rely on an easily visible oven-safe probe thermometer, or better still, one with a wire connected to a countertop screen that lets you monitor the internal temperature without opening the door at all.</li> <li>Use two different heats. By starting your turkey at a high temperature, you immediately crisp up the skin. Covering with foil and reducing to a lower temperature after that initial burst of heat allows the turkey to roast more gently, keeping it moist and tender without the need to keep opening the door to baste.</li> <li>Roast to an internal temperature of 160⁰F, then remove from the oven, cover loosely with foil, and let it rest for at least 30 minutes. The internal temperature will rise to the recommended 165 to 170⁰F and the juices will redistribute, making for a juicier bird and easier carving.</li> </ol> </section> <hr class="divider-15 divider-thick mx-auto"> <section class="recipe" id="section3"> <h2 itemprop="name">Keto Garlic Butter Roast Turkey</h2> <div class="prep"> <span> <meta itemprop="prepTime" content="PT15M">Prep Time: 30 minutes</span> <span> <meta itemprop="cookTime" content="PT35M">Cooking Time: 3.5 hours</span> <span> <meta itemprop="recipeYield">Serves: 24</span> </div> <h3>Ingredients:</h3> <ul class="ingredients no-bullet"> <li itemprop="recipeIngredient">1 12-14 pound whole turkey, giblets and neck removed, rinsed and patted dry</li> <li itemprop="recipeIngredient">chicken stock</li> <li itemprop="recipeIngredient">6 cloves garlic</li> <li itemprop="recipeIngredient">4 large onions, cut into 1-inch slices, divided</li> <li itemprop="recipeIngredient">1 bunch of celery cut into sticks</li> <li itemprop="recipeIngredient">5 sprigs fresh thyme</li> <li itemprop="recipeIngredient">3 sprigs fresh sage</li> <li itemprop="recipeIngredient">3 sprigs fresh tarragon</li> <li itemprop="recipeIngredient">2 sprigs fresh rosemary</li> </ul> <hr class="divider-50 divider-medium"> <h3>Instructions:</h3> <ol itemprop="recipeInstructions"> <p><i>Prepare the Turkey</i></p> <li>Preheat the oven to 350⁰F. Get the turkey out of the fridge, and allow it to come to room temperature for at least 20 minutes.</li> <li>Arrange a layer of onion slices and celery in the bottom of a large roasting pan.</li> <li>Place the turkey in the roasting pan breast side up. </li> <li>Put remaining onion slices, celery sticks, garlic cloves and a few whole herb sprigs, inside the turkey cavity. </li> <li>Place a few herb sprigs in the bottom of the roasting pan and in between the wings and legs. </li> <li>Pour about 2 cups of chicken stock in the bottom of the roasting pan.</li> <p><i>Roast the Turkey</i></p> <li>Cover loosely with foil, and roast for about 2-2.5 hours basting every hour or so.</li> <li>Remove the foil when the temperature reaches 150⁰F, then continue to roast for about another half hour, until the internal temperature reaches 160⁰F and the skin is golden brown.</li> <li>Remove from oven and allow to rest for 20-30 minutes before carving. The final temperature should be at least 165⁰F.</li> <li>Transfer to a cutting board, carve, and serve!</li> </ol> </section> </article>