KETO ROASTED TURKEY BREAST WITH HERB BUTTER

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Keto Roasted Turkey Breast with Herb Butter Recipe

A juicy, herb-infused turkey breast with crispy skin – perfect for a low-carb feast.

Key Info:
  • Prep Time: 20 minutes
  • Cook Time: 1.5-2 hours
  • Total Time: 2-2.5 hours
  • Servings: 4-6
  • Calories: 385 per serving
  • Fat: 28g
  • Protein: 42g
  • Carbs: 1g
  • Difficulty: Intermediate
  • Dietary Tags: Keto, Low-Carb, Gluten-Free
Equipment Needed:
  • Roasting pan with rack
  • Meat thermometer (essential for perfect doneness)
  • Basting brush
  • Cutting board
  • Sharp knife
  • Optional: Fat separator, kitchen twine
Ingredients:

For the Turkey:

  • 1 bone-in turkey breast (2.7-3.2kg/6-7lbs)
  • Salt and pepper to taste

For the Herb Butter:

  • 115g/½ cup unsalted butter, softened
  • 4 garlic cloves, minced
  • 2 tsp fresh rosemary, finely chopped (or 1 tsp dried)
  • 2 tsp fresh thyme, finely chopped (or 1 tsp dried)
  • 2 tsp fresh sage, finely chopped (or 1 tsp dried)
  • 1 tsp lemon zest
  • ½ tsp onion powder
  • ¼ tsp paprika

Sunlit kitchen with marble countertop featuring preparation of herb butter with fresh herbs, softened butter, and minced garlic

Method:
  1. Preheat oven to 230°C/450°F
  2. In a bowl, combine softened butter with minced garlic, herbs, lemon zest, and seasonings until well mixed
  3. Pat turkey breast dry with paper towels
  4. Carefully loosen skin from meat using your fingers, being gentle to avoid tearing

Professional chef carefully separating turkey skin in a well-lit kitchen.

  1. Spread 2/3 of herb butter mixture under the skin, covering as much meat as possible
  2. Rub remaining butter over the skin and season generously with salt and pepper

Close-up of hands massaging herbed butter beneath turkey skin in warm kitchen lighting

  1. Place turkey breast-side up on roasting rack
  2. Roast at 230°C/450°F for 20 minutes until skin begins to brown
  3. Reduce temperature to 165°C/325°F and continue roasting for 1-1.5 hours

Golden turkey roasting in oven with high heat, steam rising and dramatic lighting highlighting browning skin.

  1. Baste every 30 minutes with pan juices
  2. Cook until internal temperature reaches 74°C/165°F at the thickest part
  3. Rest for 15-20 minutes before carving

Carved turkey with crispy skin on a rustic wooden board, garnished with herbs under natural window light

Crucial Tips:
  • Let butter soften completely before mixing
  • Don’t skip the initial high-temperature roast – it’s key for crispy skin
  • Always use a meat thermometer
  • Never cut into the turkey without resting first
Storage & Scaling:
  • Refrigerate within 2 hours
  • Keeps for 3-4 days in airtight container
  • For larger breasts, add 20-30 minutes per pound
  • Scale herb butter using 1 Tbsp per pound of turkey
Common Mistakes to Avoid:
  • Don’t guess the temperature – use a thermometer
  • Avoid opening the oven frequently
  • Don’t skip basting
  • Never stuff a turkey breast – cook stuffing separately
Variations:
  • Mediterranean: Add oregano and lemon juice
  • Spicy: Include red pepper flakes
  • Traditional: Use only sage and thyme
  • Citrus: Add orange zest and juice

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