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There is nothing more traditional than the holiday turkey roast. This recipe will show you how to make roast turkey that is deliciously tender with golden skin, infused with butter and fragrant herbs. It's the perfect choice for a main if you follow a low-carb or keto diet.

I’ve been dying to try this technique ever since I saw it on an old cooking show, late at night. (Yes, I watch cooking shows when I can’t sleep, lol) I won’t lie, I do not understand how this works, except that I can now tell you that I will never cook a turkey, or maybe even a chicken, in any other way.

By wrapping the bird in cheesecloth or muslin and keeping it basted, you get an amazing golden bird that is moist and flavourful. I swear, it’s like magic!

I was absolutely convinced that the cloth would stick to the skin and peel the whole lot off like one big shell, thus ruining three hours of work, but it didn’t. I gave it an extra soaking before gently pulling it off the bird to my amazement. Give this a try, I promise you’ll stand there with your mouth hanging open too! Enjoy!

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Note: When deciding on the size of your turkey, you should count about a pound (or half a kilo) of raw bird per each serving. The weight includes bones and will cook down so make sure you have enough.

0 days, 3 hours, 40 minutes Hands-on 20 minutes Overall 3-4 hours Serving size about 160 g/ 5.6 oz cooked turkey Allergy information for Butter Blanketed Roast Turkey ✔ Gluten free ✔ Egg free ✔ Nut free ✔ Avocado free ✔ Coconut free ✔ Shellfish free Print Recipe Download Recipe

Nutritional values (per serving, about 160 g/ 5.6 oz cooked turkey)

Net carbs 1.4 grams Protein 46.3 grams Fat 46.1 grams Calories 611 kcal Calories from carbs 1%, protein 31%, fat 68% Total carbs 2 grams Fiber 0.5 grams Sugars 0.9 grams Saturated fat 24.2 grams Sodium 820 mg ( 36 % RDA ) Magnesium 77 mg ( 19 % RDA ) Potassium 575 mg ( 29 % EMR )

Ingredients (makes 12 servings) 5.5 kg whole turkey (12 lbs)

500 g butter (1.1 lb)

2 small onions (140 g/ 5 oz)

1 bunch of sage

1 bunch of thyme

2 cups chicken stock (480 ml/ 16 fl oz)

sea salt and pepper

1 tbsp chopped rosemary

2 tbsp chopped sage

1 tbsp chopped thyme

1 tsp minced garlic

1 piece of cheesecloth or muslin, big enough to fold in half and cover your bird

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Naomi Sherman Creator of NaomiShermanFoodCreative.com Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling. An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born. More posts by Naomi Sherman