In a small, picturesque town nestled among the rolling hills of New England, where the scent of autumn leaves mingled with the crisp, cool air, there lived a chef named Thomas. Thomas was renowned for his annual holiday feast, a tradition that drew friends and family from near and far to gather around his table. This year, Thomas set his sights on reimagining the centerpiece of the meal, determined to create a turkey that would not only honor the traditions of the past but also embrace the health-conscious choices of the present.
Inspired by the ketogenic lifestyle that he and many of his guests had adopted, Thomas decided to prepare a Completely Keto Smoked Holiday Turkey. He selected a fresh, whole turkey, paying careful attention to ensure it was the perfect size for his smoker. To infuse the turkey with flavor while adhering to keto principles, Thomas crafted a brine using apple cider vinegar and Lakanto Syrup Sweetener, a combination that promised to impart a subtle sweetness without the carbs.
Thomas gently massaged the turkey with a blend of kosher salt and fine ground black pepper, then coated it with avocado oil to ensure the skin would crisp to a golden brown. As the turkey smoked, the rich aromas of the brine mingled with the woodsy scent of the smoke, enveloping the town in a fragrance that heralded the holiday season.
When the turkey was finally presented at Thomas’s holiday feast, it was met with awe and admiration. The skin was perfectly bronzed, the meat tender and juicy, with flavors that spoke of tradition yet whispered of innovation. Thomas’s Completely Keto Smoked Holiday Turkey was more than just a meal; it was a testament to his creativity, a bridge between the cherished customs of the holidays and the dietary choices of today. Through his culinary artistry, Thomas proved that the spirit of the holidays could be preserved and cherished, no matter how the recipes may evolve.
Ingredients
- 1 fresh whole turkey between 14-18 pounds lightly dried off with paper towels
- 2 1/4 Tbs Apple Cider Vinegar
- 2 Tbs Lakanto Syrup Sweetener
- 1 1/2 Cups chicken stock
- 1 Tbs Kosher salt
- 2 Tsp fine ground black pepper
- 2 Tbs Avocado or coconut oil
Instructions
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Soak pecan wood chips in a big bowl of cold water for a minimum of 6 hours and no more than 24 hours
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Using either a smoker or charcoal grill
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Set charcoal grill or smoker for indirect heat, to around 275 degrees F.
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Add the soaked pecan wood chips to hot charcoal and allow them to char very well before starting to smoke the turkey
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Place the turkey on the rack inside of the pan
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Use a food basting brush
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Brush entire turkey with oil generously, all around and on the sides
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Sprinkle the kosher salt and black pepper on turkey evenly
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Place roaster pan in smoker or charcoal grill with the top shut completely closed for 45 minutes
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In a bowl combine the vinegar, chicken stock and Lakanto and baste the turkey every 45 minutes
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Keep basting until, when using a Turkey thermometer the internal temperature of the part of the breast registers to 155 degrees F. and the internal temperature inside the thigh registers to 165 degrees F.
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The turkey should be a very golden brown color and should be done between 3-5 hours
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When it is ready you can remove the rack and pan and reserve juices for the gravy
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Place turkey on a large cutting board and allow to cool down for 20 minutes before carving
Recipe Notes
Serves 14-20 servings
