Crispy Thanksgiving Turkey

This roast turkey is a 12 to 14 pound bird rubbed with a seasoned butter, set on a rack over chicken broth and roasted until the skin is deep gold and crackling. The seasoning is plain on purpose: salt, pepper, garlic powder, onion powder and fresh rosemary, thyme and sage. The recipe serves 8 to 10, and the card lists 0 grams of carbohydrates per slice, which makes it a good fit for a low-carb table.

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The crisp skin comes from two things you control: a dry bird and a hot finish. Everything else is a standard slow roast.

What Goes on the Bird

The full amounts are in the recipe card at the end. These are the ingredients that matter most.

• Turkey (12 to 14 pounds): fresh, or fully thawed. A turkey that is still frozen in the middle cooks unevenly, so plan the thawing ahead.
• Unsalted butter (1/2 cup, softened) and olive oil (2 tablespoons): the butter helps the skin crisp and the oil helps it brown. Ghee can stand in for the butter if you need a dairy-free version.
• Salt (2 tablespoons), black pepper (1 tablespoon), garlic powder (1 tablespoon) and onion powder (1 tablespoon): the whole rub. Salt also draws moisture out of the skin.
• Fresh herbs: rosemary, thyme and sage go into the cavity. Parsley, dill or tarragon can replace them.
• Low-sodium chicken broth (4 cups): it goes in the bottom of the pan to keep the turkey moist and to flavor the drippings.

Getting the Skin Crisp

Pat the turkey dry with paper towels before anything else touches it. Moisture is what keeps skin from crisping, so take your time here.

Mix the butter, oil and dry seasonings into a paste and rub it over the whole bird, including under the skin. Stuff the cavity with the herbs, set the turkey on a rack in a large roasting pan and pour the broth into the pan.

If you have time, dry brine the turkey the day before. Rub salt all over it and leave it uncovered in the refrigerator. This adds flavor and helps the skin crisp.

Roasting and Resting

Do not skip the thermometer or the rest. The first keeps you from guessing, and the second keeps the slices juicy.

The oven starts at 325°F (165°C). Baste the turkey every 30 minutes, but keep the oven door open for as short a time as you can, because each opening lets heat out and adds to the cooking time. Count on about 13 to 15 minutes per pound, which comes to roughly 3 to 4 hours for a bird this size.

For extra crisp skin, raise the oven to 400°F (200°C) for the last 30 minutes. If the skin browns too fast, tent the turkey loosely with foil.

Go by temperature, not by the clock. The turkey is done when a meat thermometer reads 165°F (74°C). Then let it rest for at least 20 minutes before carving so the juices settle back into the meat. Plan on 30 minutes of prep and a total of 4 to 4.5 hours.

Tools That Help

• Roasting pan with a rack: the rack lets air move around the bird. A large baking dish can work if you have no roasting pan.
• Meat thermometer: an instant-read digital one gives a fast, accurate reading and is the only reliable way to know the turkey is done.
• Basting brush: a silicone brush is easy to clean and will not melt in the oven.
• Carving knife and a cutting board with a groove: a sharp knife gives clean slices, and the groove catches the juices.
• Foil and kitchen twine: foil is for tenting if the skin darkens early, and twine is for trussing if you prefer it, which helps the turkey keep its shape and cook evenly.

Seasoning Variations

Change the butter mixture and the rest of the method stays the same.

• Herb-infused: use parsley, dill and tarragon in place of rosemary, thyme and sage for a fresher flavor.
• Herb compound butter: mix the softened butter with minced garlic, fresh herbs and lemon juice and spread it under the skin.
• Cajun: stir Cajun seasoning into the butter for a spicy crust.
• Garlic and lemon: add minced garlic and lemon zest to the butter, and put lemon halves and garlic cloves in the cavity.
• Maple-Dijon: brush the turkey with sugar-free maple syrup and Dijon mustard during the last 30 minutes.
• Smoky: add smoked paprika to the rub.
• Asian-inspired: mix soy sauce, ginger and sesame oil into the butter.

Sides and Drinks

The turkey has no carbohydrates of its own, so the sides decide how low-carb the plate is.

• Cauliflower mash: buttery and creamy, with garlic and cream cheese, in place of mashed potatoes.
• Roasted Brussels sprouts: tossed with olive oil, salt and pepper and roasted until crisp.
• Green beans almondine: sautéed in butter with sliced almonds.
• Cauliflower rice stuffing: cooked with mushrooms, celery and herbs.
• Cheesy broccoli casserole: steamed broccoli with cream, cheese and spices, baked until bubbly.
• Garlic butter mushrooms, spinach salad and herbed zucchini noodles: the lighter options. The salad has avocado, bacon and a tangy vinaigrette.

For drinks, a dry red or white wine, sparkling water with lemon, or vodka with soda water and a splash of lime keep the carbs low.

Nutrition per Serving

One slice has approximately 350 calories, 20 grams of fat (6 grams saturated), 0 grams of carbohydrates, 0 grams of fiber, 0 grams of sugar, 30 grams of protein and 800 milligrams of sodium.

FAQ

How long does the turkey take to cook?

About 13 to 15 minutes per pound at 325°F (165°C), so roughly 3 to 4 hours for a 12 to 14 pound bird. Use a meat thermometer and pull it at 165°F (74°C).

How do you get the skin crispy?

Pat the turkey dry, rub the butter and oil mixture over and under the skin, baste every 30 minutes and raise the oven to 400°F (200°C) for the last 30 minutes.

Can I prepare the turkey the night before?

Yes. Rub it with salt and leave it uncovered in the refrigerator overnight. This adds flavor and helps the skin crisp.

What can be done with the drippings?

Keep them. Strain the drippings, add some low-sodium chicken broth and thicken with xanthan gum or another low-carb thickener for a gravy that suits the rest of the plate.

How should leftover turkey be stored?

Keep it in an airtight container in the refrigerator for 3 to 4 days. For longer storage, slice it and freeze it for up to 3 months, which also makes thawing and reheating easier.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us