Low-Carb Lemon Herb Roasted Turkey

A perfectly seasoned, juicy turkey with crispy skin and bright citrus notes

KEY INFO

Prep Time: 30 minutes
Cook Time: 2-3 hours
Total Time: 3-4 hours
Servings: 8-10
Difficulty: Moderate
Diet: Low-Carb, Gluten-Free, Keto-Friendly

EQUIPMENT NEEDED

Large roasting pan with rack
Meat thermometer
Sharp knife
Large mixing bowl
Small bowl for herb butter
Kitchen twine (if turkey isn’t pre-tied)

Alternative: Use a roaster oven if you don’t have a large conventional oven

INGREDIENTS

For the Turkey:

1 whole turkey (12-14 lbs/5.4-6.3 kg), thawed
2 large lemons
6 tablespoons (85g) unsalted butter, softened
4 tablespoons (60ml) olive oil

Substitute: dairy-free butter for lactose-free version

Fresh Herbs:

1/4 cup fresh parsley, chopped
2 tablespoons fresh sage
2 tablespoons fresh thyme
2 tablespoons fresh rosemary

Substitute: 1 tablespoon dried herbs for every 3 tablespoons fresh

Seasonings:

2 tablespoons salt
2 teaspoons black pepper
1 tablespoon garlic powder

Raw turkey being prepared with fresh herbs, whole lemons, and butter in a modern white marble kitchen

METHOD

Remove turkey from refrigerator 1 hour before cooking
Preheat oven to 450°F/230°C
Mix softened butter with:
- Zest of 2 lemons
- All chopped herbs
- Half the seasonings

Cream-colored ceramic bowl with herb and lemon zest butter mixture on a modern kitchen countertop, with fresh herbs and lemon zest scattered around, and wooden spoon resting on bowl's edge.

Carefully loosen skin over breast and thighs without tearing
Spread 3/4 of herb butter under skin

Watch for even distribution

Professional food preparation of turkey with herb butter in a modern kitchen under natural daylight

Rub remaining butter and olive oil over skin
Stuff cavity with:
- Leftover lemon halves
- Any remaining herbs
Tie legs together and tuck wing tips under

Raw turkey seasoned and stuffed with lemons in a roasting pan on a modern kitchen counter

Roast at 450°F for 30 minutes
Reduce temperature to 350°F/175°C

Continue cooking until internal temperature reaches 165°F/74°C

(About 15 minutes per pound)

Rest for 30 minutes before carving

CRUCIAL TIPS

Never stuff cavity too tightly
Baste every 30 minutes
Cover with foil if browning too quickly
Use thermometer in thickest part of thigh
Let turkey reach room temperature before cooking

Golden-brown roasted turkey on a platter in a modern kitchen with fresh herb garnish and lemon wedges, surrounded by wooden utensils and cream-colored ceramic on white marble countertops.

STORAGE & VARIATIONS

Storage:

Refrigerate within 2 hours
Keeps for 3-4 days
Freeze up to 3 months

Scaling:

Adjust cooking time: 15 minutes per pound
Maintain herb ratios for different sizes

Common Mistakes:

Overcrowding the pan
Opening oven too frequently
Not letting turkey rest

Variations:

Add citrus slices under skin
Use different herb combinations
Inject with marinade for extra moisture