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.
Cover with the lid and roast for 3 ½ hours, basting half way through. Turkey is ready when the internal temperature reaches 165°F in the breast or 180°F in the thigh. If you don't have a meat thermometer on hand, cut slightly with a knife to see that juices run clear.
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!