Roasted Holiday Turkey

Serves 10

Prep Time: 24 hr.

Cook Time: 3 hr.



  1. The day before your holiday meal, remove the neck and giblets from the bird, and brine the turkey. Optionally make your homemade stock as well. (See separate recipe for Keto-Friendly Gravy.)
  2. Dissolve kosher salt in water and submerge turkey for 6 hours. Remove from brine, rinse, and pat dry. Place in refrigerator uncovered overnight.
  3. On the morning of your holiday meal, remove the turkey from the fridge and allow to rise to room temperature for about 30 minutes. Also set aside a stick of butter to soften.
  4. Preheat the oven to 450 F. Prepare a roasting pan with foil (for easier clean-up) and a rack. Place the turkey breast side down on the rack.
  5. Squeeze lemon halves into the cavity and place rinds inside; add sprigs of fresh herbs. Rub the turkey all over with butter, then season thoroughly with sea salt and black pepper..
  6. Place turkey in oven and lower temperature to 275 F. Note, pasture-raised heritage breeds cook faster than conventional birds. Use a meat thermometer to check the internal temperature frequently, starting at 2 hours. The turkey is done when the breast reaches 160 F. Remove from oven, tent with foil, and let rest at least 30 mins.

To Plate

Carve the turkey and arrange on a warmed platter with gravy on the side.

Senza Logo

Remember to log optional ingredients separately in your journal.