Harlan Kilstein’s Completely Keto Herbed Roasted Turkey

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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