Description

This Oven Roasted Stuffed Turkey is a delicious, easy-to-make main dish perfect for holidays. It’s keto-friendly, low-carb, and gluten-free, making it suitable for various dietary needs.

Ingredients

Units Scale

1 whole turkey (12–14 pounds), thawed
2 tablespoons olive oil or melted butter
Salt and pepper, to taste
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage
1 lemon, halved
1 onion, quartered
4 cloves garlic, peeled
2 celery stalks, chopped
1/2 cup chopped walnuts (optional)
1/2 cup chopped mushrooms
1/2 cup riced cauliflower
1/4 cup fresh parsley, chopped
1 egg, beaten (for stuffing binder)

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Instructions

Preheat oven to 325°F (163°C).
Pat turkey dry with paper towels and place it on a roasting rack in a large roasting pan.
In a small bowl, mix olive oil or melted butter with salt, pepper, garlic powder, onion powder, paprika, thyme, rosemary, and sage.
Rub the seasoning mixture all over the turkey, including under the skin if possible.
Stuff the cavity of the turkey with lemon halves, onion quarters, and garlic cloves.
To prepare the stuffing, combine chopped celery, mushrooms, riced cauliflower, walnuts (if using), parsley, and beaten egg in a bowl. Season with salt and pepper to taste.
Spoon stuffing into the neck cavity and secure skin with toothpicks or kitchen twine.
Roast turkey in the preheated oven for about 15 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Baste turkey occasionally with pan juices to keep it moist.
Remove from oven, cover loosely with foil, and let rest for 20-30 minutes before carving.

Notes

Use a meat thermometer to ensure the turkey is cooked properly.
Leftover turkey can be stored in the refrigerator for up to 4 days.
The stuffing can be made ahead and refrigerated until ready to use.

Nutrition

Serving Size: 1 slice with stuffing
Calories: 380
Sugar: 1g
Sodium: 520mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 38g
Cholesterol: 115mg