Recipes

Keto Citrus Brined Thanksgiving Turkey Recipe

Atkins Keto Citrus Brined Thanksgiving Turkey
2.3g
Net Carbs
Prep Time: 1440 Minutes
Style:American
Cook Time: 180 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
40.5g

Protein

10g

Fat

1g

Fiber

272.8cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 4 cup Tap Water
  • 1 1/2 cup Coarse Kosher Salt
  • 0 1/2 cup Sucralose Based Sweetener (Sugar Substitute)
  • 2 fruit (2-1/8" dia) Lemon
  • 1 medium (2-1/2" dia) Onions
  • 6 tsp Orange Zest
  • 6 clove Garlic
  • 2 19/48 each Bay Leaf
  • 2 tbsp Coriander Seed
  • 1 oz Thyme
  • 3 tsp Whole Black Peppercorns
  • 1 tbsp Fennel Seed
  • 12 lb Turkey

DIRECTIONS

Note: when brining poultry, be sure not to dilute the brine with more water if more fluid is necessary to fully cover the turkey in your bucket/container.  Make additional brine with just salt and water in the same proportions, cool it and add it to your brine before beginning to brine your turkey.  Also note the NC for this recipe includes the brine which is not consumed...so assume 0.5g NC per serving instead.
 
  1. Bring 4 cups of water to a boil in a medium pot.  Add the salt and sucralose.  Reduce heat and simmer until all solids are completely dissolved.    
  2. Zest the lemon, then cut both the lemons and the onion into quarters; add to pot (squeeze out lemon juice and add to pot).  Add the orange zest (from 2 oranges, about 2 Tablespoons), chopped garlic, bay leaves, 1 bunch of fresh thyme, coriander seeds, black peppercorns and fennel seed.  Take off of heat, cover and allow to sit for 45 minutes until at room temperature.  Once cooled refrigerate (keep covered) for at least 6 hours. 
  3. Once brine is cold add it to a large clean food-use-only bucket along with 1 gallon of heavily iced water, stir to fully mix the brine.  Remove giblets and neck from the turkey and place it head/breast down into the bucket, place bucket into a cool area (cold garage or refrigerator are best).  Be sure the whole turkey is submerged and marinate for 6 hours then flip over and marinate an additional 6-8 hours.
  4. Preheat oven to 450°F.  Rinse turkey with cold water inside and out then pat dry with paper towels.  Discard marinade.  The turkey may be stuffed with quartered fresh lemons and onions or other vegetables if desired.  Place turkey breast side up in a large, heavy-bottomed roasting pan fitted with a rack.  Rub all sides with butter, stuffing some under the skin (this is optional).  Season with salt and freshly cracked black pepper.  Roast until skin is golden brown, about 30 minutes.  
  5. Reduce heat to 325°F.  Cover turkey loosely with aluminum foil and continue to roast until an instant-read thermometer inserted into the largest part of the thigh (avoiding the bone) registers 165°F.   Remove from the oven and transfer the turkey to a serving platter.  Tent foil around the turkey and allow to sit about 20 minutes before carving.    

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

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