If you’re looking for a speedier turkey option that feeds a smaller amount this Herb Roasted Turkey breast is a great option. Packed with flavour and made all in one tray it’s a Thanksgiving dinner favourite that won’t leave you slaving away behind the stove for a whole day.
Rub the turkey in 1 tsp of salt the day before and place in the fridge covered with tin foil.
Combine lemon zest, rosemary, thyme and garlic with melted butter or olive oil in a small bowl and mix to combine.
Using your hands work your way between the breast meat and the skin, lifting it up and pushing 1/3 of the mix in-between. Rub the rest all over the joint. Season with black pepper all over.
Put the onion in the base of a large roasting tin with the optional bay leaves. Sit the turkey breast on top with the half lemon in the tin. Cover with a loose tent of tin foil (if making the day before place in the fridge). Take the turkey out of the fridge 1 hour before roasting.
Preheat the oven to 374F / 190C / 170 fan. Cooking times vary depending on the weight of your turkey and how hot your oven runs. Base on 25 - 30 minutes per 500g. Mine was a 1.8kg breast and took about 1.5 hours. The veggies + bacon will take 30 - 40 minutes.
Put the turkey covered in foil in the oven for 1 hour. Remove the foil and baste in juices. Remove most of the juices leaving just a little in the pan (use this as a base for your gravy).
Add the wine to the tin around the turkey, along with the sprouts, broccoli and bacon, toss well and return to the oven UNCOVERED for 30 - 40 minutes (alter timings based on weight of turkey knowing the veggies take 30 - 40 minutes depending on how crisp you like them). Give them a stir half way through cooking.
Take the pan out of the oven. Option to add a little of the reserved stock to the veggies too and cover to keep warm. Transfer the turkey to a board and rest covered with foil for 15 - 20 minutes before slicing. Use the juices to make any gravy.
For super crispy take the skin off the joint before carving it. Spread on baking tray and return to oven 400F / 200C 10 - 20 minutes turning once. You can also remove the fatty underside of the skin to crisp up even more. Be warned though the skin will shrink so If you then place it back on top it will be a little smaller… but so totally worth it for that epic skin in my book! Just Slice it up and serve on the side with the meat.
Carve the turkey (put the veggies back in the oven for a couple of minutes to warm through if gone cold).
Garnish the turkey and veggies with fresh parsley and thyme. Option to squeeze over the roasted lemon and serve with keto stuffing and your own gravy.
Need A Keto Shopping List?Check out my keto foods list with free printable pdf and flavour pairings guide.
Nutrition Facts
Herb Roasted Turkey Breast
Amount Per Serving
Calories 571Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 14g88%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Cholesterol 160mg53%
Sodium 586mg25%
Potassium 1006mg29%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 3g3%
Protein 52g104%
Vitamin A 1154IU23%
Vitamin C 112mg136%
Calcium 96mg10%
Iron 3mg17%
Net Carbs 6g
* Percent Daily Values are based on a 2000 calorie keto diet.
TOP TIPS FOR THE JUICIEST + CRISPIEST TURKEY BREASTRub the turkey in 1 tsp of salt the day before and place in the fridge covered with tin foil. This is called dry brining and helps to remove moisture from the meat, softening the muscle tissue and making it more succulent.The best way to get crisp skin - leave the turkey uncovered in the fridge for an hour before cooking. When cooking, cook as per the instructions below, initially covered and then remove the foil for the last part. For super crispy take the skin off the joint before carving it. Spread on baking tray and return to oven 400F / 200C 10 - 20 minutes turning once. You can also remove the fatty underside of the skin to crisp up even more. Be warned though the skin will shrink so If you then place it back on top it will be a little smaller… but so totally worth it for that epic skin in my book! Just Slice it up and serve on the side with the meat.TO check the meat is cooked, it’s best to use a meat thermometer. It should be 174F and when inserted the juices should run clear. IF you don’t have one you can always just cut it open and check.Make sure you rest the meat once cooked before carving. Cover to keep it warm with tin foil and rest for 15 minutes. This allows the meat to relax and become tender. It will also continue cooking a bit.Serves 8 (makes 21 thin slices. 16 thick slices. 1.2kg cooked meat including skin. 1.15kg cooked excluding skin)