Keto Turkey
User Reviews
5
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Prep Time
5 mins
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Cook Time
3 hrs 10 mins
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Resting time
1 hr
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Total Time
4 hrs 15 mins
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Servings
10
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Calories
286 kcal
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Course
Main Course
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Cuisine
British
Keto Turkey
Description
The keto turkey recipe focuses on roasting a 5.6 kg (12 pound) whole bird prepared with a blend of fresh rosemary, thyme, sage, and bay leaves placed in the cavity to infuse herbal notes throughout cooking. The turkey is rubbed with olive oil and seasoned with salt and pepper before roasting on a trivet made with onion, carrot, celery, and garlic, along with a small amount of water. This setup cooks the bird and serves as a base for flavorful pan gravy.
The cooking starts with the turkey breast-side down to allow fat to render into the breast meat, promoting juiciness. After an hour, it is turned breast-side up for the remainder of cooking, covered with foil to maintain moisture. Parma ham slices are added near the last 15–20 minutes to crisp atop the bird and contribute savory richness. The turkey is then rested under a towel before carving, preserving its juices. The pan juices and vegetables are used to make a complementary gravy.
Practical tips include bringing the turkey to room temperature before roasting, monitoring cooking times based on bird weight, and covering the bird to retain moisture. The recipe yields about 10 servings and emphasizes a well-seasoned, moist turkey suitable for keto diets through careful cooking technique and herb use.
Ingredients
- 1 turkey roughly 2kg meat, high welfare, 5.6 kg / 12 pounds
- 1 rosemary bunch, 15g
- 1 thyme bunch, 15g
- 1 sage bunch, 15g
- 5 bay leaves 1g
- 1 - 2 tablespoon olive oil to baste
- 6 lices parma ham
Gravy Trivet
- Turkey giblets optional
- 1 onion 60g, small
- 1 carrot peeled and quartered
- 2 celery chopped in half, sticks
- 1 garlic halved, bulb
- 1 cup / 240 ml water
Instructions
- Preheat oven to 180 C / 250 electric or 160C / 320F fan.
- Check the cavity for giblets. If they are there, remove. Option to put in the roasting tray (minus the bag) for tasty gravy.
- Add the onion, carrot, celery and garlic to your tray plus water.
- Add the herbs to the cavity but leave enough space for air to circulate.
- Rub olive oil all over the turkey and into the nooks and crannies. Sprinkle the top and bottom with salt and pepper. Place the turkey on top of the trivet (upside down for the juiciest bird) and cover with tin foil.
- COOKING TIMES
- Cook a high welfare bird for 25 - 30 mins per kilo, standard 35 - 40 mins per kilo. Mine was 5.6kg and took about 3hrs 10 mins.
- If cooking upside down, cook for 1 hour and then turn the right way (breast up) and cover with foil again.
- About 1 hour before the end of cooking, remove the foil and baste the turkey with the pan juices. 15 - 20 minutes before the end of cooking add the parma ham.
- To check it’s done, pierce into the thick part of the turkey breast or thigh with a knife or skewer. If the juices run clear, it's done.
- Lift the turkey from the trivet using a big carving fork. Cover the turkey with a clean tea towel or foil and rest for around 1 hr before carving.
Notes
- Allow the turkey to come to room temperature at least 2 hours before roasting for even cooking.
- Roast breast-side down initially to let fat baste the breast for juiciness, then turn breast-side up for the remaining time.
- Cover with foil initially to keep the bird moist and remove it near the end to brown the skin and parma ham.
- Rest the turkey covered with a clean towel for an hour before carving to retain juices.
- Use the pan vegetables and drippings to prepare a flavorful gravy alongside the turkey.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Protein | 43.3g | 87% |
| Fat | 11.3g | 17% |
| Saturated Fat | 2.9g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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