Mains
Harlan Kilstein’s Completely Keto Smoked Holiday Turkey

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