Completely Keto Herbed Roasted Turkey

In the heart of autumn, when the leaves paint the landscape in shades of amber and gold, a renowned keto chef, known for her innovative approach to traditional holiday meals, set her sights on transforming the centerpiece of Thanksgiving dinner. Her goal was ambitious yet simple: to create a Completely Keto Herbed Roasted Turkey that would not only meet the dietary needs of the keto community but also captivate the taste buds of all who gathered around the table.

This culinary endeavor was sparked by the chef’s belief that everyone, regardless of their dietary choices, should be able to indulge in the joyous feasting that defines Thanksgiving. She envisioned a turkey so succulent and flavorful that it would become a new tradition in itself, a symbol of unity and health.

The foundation of this masterpiece was a 14-pound turkey, chosen for its ample size to feed a gathering of loved ones. The bird, carefully rinsed and prepared, was to be transformed under the chef’s skilled hands.

Olive oil, rich in heart-healthy monounsaturated fats, was chosen over butter to enhance the turkey’s flavor while aligning with the keto diet’s principles. This choice also offered an option for those who preferred a lighter, fruitier note in their dish.

The aromatic base of chopped celery, carrot, and onion was laid at the bottom of the roasting pan, a rustic mirepoix that would infuse the turkey with moisture and a depth of flavor. Ground black pepper, fresh flat-leaf parsley, and paprika were selected for their robust flavors and health benefits, creating a herbaceous blend that would permeate the meat, leaving every bite infused with the essence of the herbs.

Swerve Sweetener, a cornerstone of keto-friendly cooking, was used in place of traditional sugar, ensuring that the brine would tenderize and flavor the turkey without adding unnecessary carbs. Kosher salt, in harmony with the sweetener, would draw the moisture from the turkey, allowing it to absorb the aromatic brine and become succulently seasoned through and through.

Finally, kitchen string was employed in the age-old technique of trussing, ensuring the turkey would cook evenly and retain its majestic shape, becoming a centerpiece worthy of any Thanksgiving table.

This Completely Keto Herbed Roasted Turkey was more than a meal; it was a declaration that tradition could evolve to embrace health without sacrificing an iota of flavor or joy. It stood as proof that the keto lifestyle could harmoniously blend with time-honored traditions, making the holiday table a place where everyone, regardless of their dietary needs, could find something to be thankful for.

Harlan Kilstein’s Completely Keto Herbed Roasted Turkey

Course: Main Course
Cuisine: American
Servings: 20
Calories: 349 kcal


  • 14 lb Turkey rinsed off
  • 4 Tbs Olive oil or butter whichever flavor you prefer
  • 3 Celery ribs chopped
  • 1 Carrot chopped
  • 1 onion chopped
  • 1 1/2 Tsps ground black pepper
  • 2 Tbs fresh flat leaf parsley
  • 2 Tbs paprika
  • 1 1/4 Cups Swerve Sweetener
  • 1 1/4 Cups Kosher salt
  • Kitchen string


  1. Preheat oven to 400 degrees

  2. Using a large pot or plastic tub combine 1 gallon of water with the kosher salt and the Swerve Sweetener and lay Turkey on it’s breast side, so that it is resting in the brine
  3. Place in refrigerator between 8 and 10 hours
  4. Rinse Turkey in cool water and dry off with paper towel (discard brine)
  5. Place half of the onion, carrot and celery inside the cavity of the turkey
  6. Using kitchen string, tie the turkey legs together
  7. Place remaining celery, onion and carrot on the bottom of the turkey roasting pan
  8. Using a Turkey Roasting Rack inserted into your Turkey Roasting Pan
  9. Place the turkey breast side up
  10. Brush the turkey using a kitchen safe baking brush with the mixture of the black pepper, paprika and parsley combined with the butter or oil
  11. Pour 2 1/2 cups of water into the pan and roast the turkey for 45 minutes
  12. Baste the turkey and roast for another 1 1/2 hours basting every 20 minutes
  13. The Turkey pan should be rotated each time you baste to ensure even roasting in your oven
  14. The Turkey is ready when using your poultry thermometer and it registers 170 degrees
  15. Carve turkey on cutting board after cooling for 20 minutes
  16. Use the juices in the pan for gravy

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We may earn a commission if you make a purchase, at no additional cost to you.
03/19/2024 10:38 am GMT
We may earn a commission if you make a purchase, at no additional cost to you.
03/19/2024 10:52 am GMT
We may earn a commission if you make a purchase, at no additional cost to you.

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