This keto-friendly roasted turkey will be the centerpiece of your Thanksgiving feast, and the herbed butter will add incredible flavor and moisture to the meat. Happy Thanksgiving Holiday!

Ingredients:

• 12-14 lb turkey
• 1/2 cup unsalted butter, softened
• 2 tablespoons chopped fresh herbs (such as rosemary, thyme, and sage)
• Salt and pepper to taste
• 4-6 cloves garlic, minced
• 1 lemon, sliced
• 1 onion, quartered
• 4-6 cups chicken or turkey broth

Instructions:

• Preheat your oven to 325°F (165°C) and position the oven rack to the lowest level.
• Rinse the turkey thoroughly and pat it dry with paper towels.
• In a small bowl, combine the softened butter, chopped fresh herbs, salt, pepper, and minced garlic to make the herbed butter mixture.
• Gently loosen the skin over the turkey breast by running your fingers or a spoon between the skin and meat, being careful not to tear the skin.
• Spread the herbed butter mixture evenly under the turkey skin, covering as much of the breast meat as possible.
• Season the turkey cavity with salt and pepper, then stuff it with lemon slices and quartered onion.
• Tie the turkey legs together with kitchen twine for even cooking.
• Place the turkey on a rack in a roasting pan, breast-side up.
• Pour the chicken or turkey broth into the bottom of the roasting pan.
• Tent the turkey loosely with aluminum foil, making sure it doesn’t touch the skin.
• Roast the turkey in the preheated oven, allowing about 15 minutes of cooking time per pound. Baste the turkey every 30 minutes with the pan juices.
• Remove the foil tent during the last hour of cooking to allow the skin to brown.
• Check the internal temperature of the turkey with a meat thermometer. It should reach 165°F (75°C) in the thickest part of the thigh without touching the bone.
• Once the turkey is fully cooked, remove it from the oven and tent it loosely with foil. Let it rest for at least 20-30 minutes before carving.
• Carve and serve the roasted turkey, garnishing with fresh herbs if desired.