Harlan Kilstein’s Completely Keto Smoked Holiday Turkey

Harlan Kilstein’s Completely Keto Smoked Holiday Turkey

Course: Main Course
Cuisine: American
Servings: 20
Calories: 206 kcal


  • 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


  1. Soak pecan wood chips in a big bowl of cold water for a minimum of 6 hours and no more than 24 hours
  2. Using either a smoker or charcoal grill
  3. Set charcoal grill or smoker for indirect heat, to around 275 degrees F.
  4. Add the soaked pecan wood chips to hot charcoal and allow them to char very well before starting to smoke the turkey
  5. Place the turkey on the rack inside of the pan
  6. Use a food basting brush
  7. Brush entire turkey with oil generously, all around and on the sides
  8. Sprinkle the kosher salt and black pepper on turkey evenly
  9. Place roaster pan in smoker or charcoal grill with the top shut completely closed for 45 minutes
  10. In a bowl combine the vinegar, chicken stock and Lakanto and baste the turkey every 45 minutes
  11. 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.
  12. The turkey should be a very golden brown color and should be done between 3-5 hours
  13. When it is ready you can remove the rack and pan and reserve juices for the gravy
  14. Place turkey on a large cutting board and allow to cool down for 20 minutes before carving

Recipe Notes

Serves 14-20 servings

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