Keto Spatchcock Turkey Recipe
This Keto Spatchcock Turkey is a juicy, flavorful turkey with perfectly crispy skin, making it a perfect low-carb main dish for holidays or special meals. Spatchcocking the turkey ensures even cooking and faster roasting, so you can enjoy a delicious, tender bird in less time.
Equipment
- Roasting Pan
- Kitchen Shears
- Meat Thermometer
- Basting Brush
- Sharp Knife & Cutting Board
Ingredients
- 1 (10-12 lb) whole turkey
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tbsp fresh rosemary
- 1 tbsp fresh thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a roasting pan with foil or parchment paper for easy cleanup.
- Place the turkey breast-side down on a cutting board. Use kitchen shears to cut along both sides of the turkey’s backbone to remove it. Press down on the breastbone to flatten the turkey.
- Drizzle olive oil over the turkey, then sprinkle with garlic powder, onion powder, paprika, salt, and pepper. Rub the seasoning into the skin, making sure the turkey is fully coated. Place fresh thyme and rosemary under the skin for added flavor.
- Place the turkey in the roasting pan, breast-side up. Roast for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) when checked at the thickest part of the breast and thigh.
- Once the turkey is fully cooked, remove it from the oven and let it rest for 15 minutes before carving to allow the juices to redistribute.
- Carve the turkey and serve with your favorite keto sides.