The perfect Thanksgiving or Christmas dinner made with a whole turkey cooked to juicy goodness and stuffed with low carb stuffing! Nobody ever wants to skip on the stuffing!
This whole cooked turkey is always the star of the show during special holiday dinners! With traditional flavours, it’s easy to season and achieve that juicy, mouthwatering turkey breast every single time.
There is no need to make two separate dishes for those guests who have gluten allergies or prefer a low carb meal. All you need is a turkey, vegetables for flavour such as onions, carrots and celery, seasonings from your pantry and an awesome loaf of keto bread. Simple, delicious, wholesome and healthy.
A dinner that won’t weigh you down and will fill everyone’s bellies at the same time!
How to Thaw a Turkey
You can either thaw your turkey from frozen by placing it in your fridge or in cold water, which is a lot quicker. Use the following guides to know how long to safely defrost your turkey based on its weight.
Defrost a Turkey in the Fridge:
4 to 12 pound turkey – 1 to 3 days
12 to 16 pound turkey – 3 to 4 days
16 to 20 pound turkey- 4 to 5 days
20 to 24 pound turkey – 5 to 6 days
Defrost a Turkey in Cold Water:
4 to 12 pound turkey – 2 to 6 hours
12 to 16 pound turkey – 6 to 8 hours
16 to 20 pound turkey – 8 to 10 hours
20 to 24 pound turkey – 10 to 12 hours
How to Make Keto Stuffing
- Chop up one celery stalk, one carrot, half an onion, and mince two cloves of garlic. Boil the vegetables for 5 minutes to soften and then place in a large bowl.
- Break apart half of a loaf — about five slices — of keto bread (approximately 3 net carbs per slice) and add to the bowl. Season with poultry seasoning (thyme, sage, marjoram, rosemary, and nutmeg) and salt and pepper.
- The next step is the fun part. Mix the stuffing together well with your hands and use your muscles!
How to Cook a Whole Turkey
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Have a clean and clear kitchen to work with. If your roasting pan has been in the back of the cupboard for a few months, give it a good rinse with soap and water and then dry it.
You will also need a meat thermometer to be sure that your turkey is fully cooked.
Have all of your ingredients out and ready to use, including your spices and pre-chopped vegetables.
Prepare your stuffing in a bowl first, before touching the turkey. The trick is to touch the turkey as little as possible, so that you can wash and sanitize all at once. You can use bleach, antibacterial soap, or vinegar to disinfect afterwards.
Preheat your oven to 325 degrees Fahrenheit.
First, bring your turkey to the sink and remove the wrapper. Put your hand in the cavity and remove the bag of organs. Dispose of the bag and rinse the bird with cold water, even inside the cavity. Drip dry and then place it into a roasting pan.
Stuff the bird with your previously made keto stuffing.
DIY Poultry Seasoning to Season Your Turkey
Simply spread a teaspoon of butter on top of the turkey, which will create that crispy outer layer of skin, and season using a tablespoon of each of the above spices including salt and pepper.
If you already have a blend of poultry seasoning in your pantry, use that and add fresh rosemary, thyme, and salt and pepper.
Roughly chop an onion, carrot, and a few cloves of garlic to throw into the pot, around the turkey. Add four cups of water to the pot.
How Long to Cook a Turkey
Place the lid on the pan and then place in the oven to cook. View the following chart for cooking times based on your turkey’s weight.
After cooking, check that the internal temperature of the turkey is 165°F by sticking a meat thermometer in the breast. The thigh should read 180° F. Turn off the oven, briefly open the door to allow heat to escape, and leave the turkey to rest inside for two hours.
Turkey Dinner Side Dishes
- Crispy Oven-Baked Sweet Potato Fries (GF, Vegan, Paleo, Whole 30)
- Fat Burning Cabbage Soup (GF, Keto, Paleo, Whole 30, and Vegan)
- Baked Cauliflower Buffalo Wings (Gluten-Free, Vegan, Paleo, Whole 30, Keto)
- Paleo and Whole 30 Bacon Wrapped Asparagus
- Slow Cooker Spinach and Artichoke Dip (Gluten-Free, Low Carb, Keto)
- Grilled Salmon Cucumber Salad (Easy, Gluten-Free, Paleo, Whole 30)
Grandma did it and so can you! I hope this step-by-step guide makes it easy to cook up the tastiest, juiciest turkey ever — for your family and friends. Enjoy the holidays in the best way, from my family to yours.
Oven Roasted Stuffed Turkey
For The Turkey
- 1 12-14 lb turkey properly thawed
- 1 tbsp butter
- 3 tbsp poultry seasoning a blend of rosemary, sage, thyme, and marjoram.
- pinch salt and pepper
- 4 cups water
- 1 onion chopped
- 1 carrot chopped
- 3-5 cloves garlic minced
- Preheat oven to 325°F
Prepare The Stuffing
- Chop up one celery stalk, one carrot, half an onion, and mince two cloves of garlic. Boil the vegetables for 5 minutes to soften and then place in a large bowl. Break apart half a loaf of keto bread and add to the bowl. Season with poultry seasoning and salt and pepper. Mix the stuffing together well with your hands.
Stuff and Roast The Turkey
- Prepare the turkey by removing the bag of giblets that are inside, rinsing with cold water and let drip dry. Place into a roasting pan.
- Shove the stuffing into the turkey's cavity. You do not have to tie the legs back together.
- Rub butter all around the turkey and season with poultry seasoning and salt and pepper.
- Open the oven door briefly to let the heat escape. Close the door and let the turkey rest, covered, for at two hours.
- Spoon out stuffing and serve in a serving bowl, carve the turkey and enjoy!
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