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Dry- Brined Keto Thanksgiving Turkey
The trick to juicy turkey meat is simple: brine it then roast it slowly to not overcook it. Dry brining adds flavor through the included seasonings, and its salt helps it maintain moisture and break down some of the turkey proteins, which essentially tenderizes it. Dry-brining means there’s no giant tub of liquid to submerge the bird in, which makes storage and refrigeration easier to manage. Often, brines contain sugar, making them not so keto-friendly. This one skips the carbs by using keto-friendly sweetener so you can have an especially tasty holiday, keto-style. Note: you need to brine the turkey at least 24 hours before roasting it, so plan accordingly. Also, this brine can work for a turkey up to 30 pounds. When determining the right size turkey for your feast, factor in 1-1/2 pounds of turkey per person (so an 18-pound turkey serves 12). A stuffed turkey takes longer to cook than an unstuffed turkey; factor in 15 minutes per pound for a stuffed bird and 13 minutes for an unstuffed/empty-cavity one. Want a keto stuffing recipe? Get it here.
Servings: 12
Ingredients
- 1/2 cup coarse salt
- 2 tsp garlic powder
- 2 tsp rosemary
- 2 tsp thyme
- 2 tsp sage
- 1 tsp onion powder
- 3 tsp orange zest
- 3 Tbsp Sukrin Gold brown sugar or Swerve Brown (erythritol is an acceptable alternative too)
- 18 lb raw, thawed turkey
- 4 Tbsp melted butter or olive oil
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
Instructions
- Make the dry turkey brine: In a small bowl, mix together the salt, garlic powder, rosemary, thyme, sage, onion powder, orange zest, and brown sugar.
- At least 24 hours (but preferably 36 hours) before roasting the turkey, massage the dry brine onto the turkey skin to fully cover the bird. Cover the turkey or place in a clean plastic bag and refrigerate.
- Place a roasting rack in a roasting pan. Remove the turkey from the refrigerator, uncover it, set it breast-side up on the prepared rack. Remove the bag of giblets (it’s usually hidden in the body or neck) and reserve for other use or discard. Let the turkey stand at room temperature for 30 to 45 minutes. Add about ½ inch of water to the bottom of the pan.
- Position a rack in the bottom third of the oven. Preheat the oven to 450°F.
- Place the turkey in the oven, turn down the heat to 350°F, and roast to an internal temperature of at least 165°F in the breast area, about 4 hours, drizzling the butter over the turkey during the last 45 minutes of cooking.
- Remove the turkey from the oven, tent it in foil, and let it rest for 30 minutes. Then slice and devour.
Nutritional Information - Macros
- 143 Calories
- 10 g Fat
- 28 g Protein
- 0 g Total Carbs
- 0 g Fiber
- 0 g Net Carbs
Tips
- If the turkey breasts start getting too brown during cooking, cover them with a piece of aluminum foil.