Turkey is a staple around many holiday tables.
It’s full of protein, nutrients, and vitamins, so we are already off to a healthy start.
Turkey is also a lean meat and very low in calories, especially if you don’t eat the skin or bask it in oil.
By preparing this delicious keto turkey brine recipe, you will have a flavorful turkey and the meat will remain tender. Using a brine bag is a great trick to keep the juices locked in because let’s face it, dry turkey is the worst.
| Prep Time | 30 Minutes |
| Cook Time | 3 - 4 Hours |
| Passive Time | 24 Hours |
| Servings |
People
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Ingredients
- 1 10 lbs turkey Cooking time and ingredient quantity is based on a 10lbs turkey. Please make adjustments for larger birds.
- 1 900ml vegetable broth You can make your own or purchase quality broth. Choose low or no slat, we will be adding sea salt for flavoring and avoiding processed solutions.
- 1 Cup sea salt Ground
- 1 Tbsp black pepper Ground
- 1 Tbsp Thyme Dried
- 1 Tbsp Savory Dried
- 1 Tbsp Rosemary
- 3.8 Litres water
- 1 Cup Onions (Optional) Chopped
- 1 Cup Parsnips (Optional) Chopped
Ingredients
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Instructions
- Wash your turkey and pat dry with paper towel before you take out all the innards. You can choose to discard the innards or keep them for use in your stuffing, known as giblets.
- Combine the vegetable broth, seat salt, pepper, thyme, savory, rosemary, and water in a large pot and bring to a boil.
- Once you're sure the salt has dissolved, remove the pot from heat and let cool to room temperature.
- Place the turkey breast down in the brine using a deep dish pan so it saturates it inside and out. Let it sit refrigerated overnight to marinade (24 hours).
- You may also choose to use a brine bag: place the double bag, mouth open wide and facing up, in the roasting pan. Fold back the top one-third of the double bag to help keep the bags open). Place the turkey inside the double bag and pour the room temperature brine over the bird. Now you may marinade for 24 hours.
- Before you cook the turkey, drain off some of the excess brine.
- Preheat your oven (the temperature depends on the weight of the turkey. If your turkey is roughly 10 pounds, preheat your oven to 325 degrees and expect to cook it for at least 3 hours).
- Check your turkey every hour to avoid overcooking as brining tends to reduce cooking time.
- Cook for a minimum of 3 hours, then remove and let sit for 10 minutes before carving.
Recipe Notes
- When choosing the size of your turkey, remember that birds smaller than 16lbs should serve one person per pound of meat.
- When cooking your turkey, you can add 1 cup of chopped onion and 1 cup of chopped parsnips to the bottom of the pan surrounding the turkey for extra flavour.
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Nutrition Facts
Simple and Tasty Keto Turkey Brine
Amount Per Serving
Calories 487
Calories from Fat 72
% Daily Value*
Total Fat 8g
12%
Saturated Fat 2g
10%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 194mg
65%
Sodium 14072mg
586%
Potassium 1395mg
40%
Total Carbohydrates 22g
7%
Dietary Fiber 3g
12%
Sugars 16g
Protein 78g
156%
Vitamin A
7%
Vitamin C
49%
Calcium
4%
Iron
49%
* Percent Daily Values are based on a 2000 calorie diet.
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3 Responses
You can’t be serious about choosing a low salt vegetable broth to use in your brine! Your very next ingredient is one cup of salt.
Hi Carol, yeah we are serious about that. The reasoning on this is that a processed vegetable broth with salt will have a processed component. Me and my wife have been using sea salt across the board, removes the “processed food” wildcard from the equation. Thanks for the comment, I’ve updated the recipe list to be more clear! 🙂
Are all the sugars in the nutritional info coming from the veggies? How much of that actually gets into the bird? Obviously we arent consuming all the brine, but 16g of Sugar is a lot for keto, isnt it?
Thank you in advance