In a cozy kitchen filled with the aromas of autumn, a keto enthusiast and talented home cook set out to transform the traditional Thanksgiving turkey into a dish that would dazzle the senses while adhering to a ketogenic lifestyle. With a keen interest in blending classic flavors with keto-friendly ingredients, they crafted the Completely Keto Bourbon and Lakanto Roast Turkey, a recipe destined to become a new holiday tradition.
The cook selected a plump, 16-20 pound turkey as the centerpiece, envisioning a feast that would not only satisfy the carb-conscious but also impress any guest with its depth of flavor. To this, they added rosemary sprigs for a hint of earthy aroma, and a mixture of butter (or coconut oil for a dairy-free option), ground black pepper, and pink Himalayan salt to ensure the turkey was moist, flavorful, and perfectly seasoned.
The magic touch came with the innovative glaze, a blend of freshly chopped thyme, orange extract diluted in water, Lakanto Sweetener to add a hint of sweetness without the carbs, and a generous pour of bourbon. This concoction promised to infuse the turkey with a complex layer of flavors — the warmth of the bourbon, the citrusy brightness of the orange, and the herbal notes of thyme.
As the turkey roasted to golden perfection, basted with its keto-friendly bourbon glaze, the kitchen became a place of culinary alchemy where tradition met innovation. The Completely Keto Bourbon and Lakanto Roast Turkey not only honored the spirit of Thanksgiving but also offered a delicious testament to the creative possibilities of keto cooking.
Completely Keto Bourbon And Lakanto Roast Turkey
- One 16-20 pound Turkey
- 4 Sprigs of Rosemary to garnish
- 4 Ounces Butter or Coconut oil at room temperature
- Ground Black Pepper
- Pink Himalayan Salt
- 1 Tbs freshly chopped thyme
- 3 Tbs Orange Extract in 1/4 cup water
- 1/2 cup Lakanto Sweetener
- 1 1/2 Cups Bourbon of your choice
- In a large Poultry baking bag, place the Orange extract and water, Bourbon, Lakanto, thyme, 1 1/2 tsps salt and 1 1/2 tsps black pepper and mix well.
- Add the turkey to the bag and shake around the juices so that the turkey will be well marinated.
- Place in refrigerator overnight
- Preheat oven to 325
- Place Turkey in a large roasting pan and pour the juices into a bowl and set aside
- Using 8 tbs of the butter or oil give a good rub to the entire turkey
- Tie the legs together with string
- Pour 1/2 cup of the set aside marinade into the roasting pan
- Bake for 30 minutes
- Baste the Turkey with the pan juices and add to the pan 1 cup of water
- Bake the Turkey for 1 more hour basting every 30 minutes
- Add the remaining marinade to the pan
- Cover the Turkey all around loosely and cook for around two hours Or using a poultry thermometer inserted in the thigh shows 165.
- When Turkey is golden and has reached desired temperature remove from oven and place on a platter and garnish with Rosemary sprigs.
- Pour the gravy into a large gravy boat and serve hot alongside your Turkey platter.
