Turkey is a traditional feast bird for many Native Americans. If you can find one raised on its own native diet—also known as "pastured"—the health benefits are multiplied. Seasoning with Native American herbs and spices and grilling instead of frying make this holiday favorite a true superfood.

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  • Preparation Time

    15 without stuffing, 30 minutes with stuffing

  • Cooking Time

    2 hours unstuffed to 4 hours stuffed

  • Difficulty Rating


  • Health Level


  • Serves



  1. 1-10 lb / 4½ kg turkey, preferably organic pastured, fresh or thawed
  2. 1 cup lime juice
  3. 3 cloves fresh garlic, minced
  4. 3 Tbsp. / 10 g fresh mint leaves, chopped
  5. 1 Tbsp. / 8 g chili powder
  6. 2 tsp. / 7 g ground black pepper
  7. 1 Tbsp. / 2 g dried sage
  8. Salt or substitute to taste, preferably native pan salt


  1. Preheat oven to 375°F / 190°C.
  2. Empty turkey of offal (gizzards, heart, neck, and liver) and set aside. Fill turkey loosely with stuffing if desired (see recipe here)
  3. Pour lime juice evenly over turkey.
  4. Mix 6 seasonings and rub onto turkey skin and meat under the skin.
  5. Place on grill rack in Dutch oven, and place in preheated oven. Roast at 350°F for 25 minutes per pound, basting with drippings every 10 minutes.
  6. After the appropriate time, check for doneness by piercing skin—the juices released should be clear. Insert meat thermometer—the temperature inside the turkey should reach 165°F / 75°C.
  7. After removing turkey from the oven, pour off drippings into narrow, clear heat-proof glass, and wait for separation of fat component from the rest. Using a turkey baster, move the fat layer to a separate container for later use. Pour drippings into saute pan, and set aside for gravy (see recipe here).

Decorate with whole herb sprigs, and/or sliced autumn fruits or vegetables.

Serving size: 2 oz / 57g turkey meat

Exchanges per Serving: 0 Carb, 2 Protein, 0 Fat

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Comments 4

  1. Hi, Sheshe2. It is not keto-supportive on its own. To make it so, you’ll need to serve each ounce with 2 tablespoons of keto gravy from the following recipe (multiply as needed to cover your turkey – this makes about 4 cups):
    1/2 cup butter
    2 cups turkey drippings
    2 cups Chicken broth
    3 Tbsp unflavored gelatin powder
    1 cup cold water
    1. After removing the turkey from the roasting pan (or slow cooker for a turkey breast), pour the contents through the fine mesh sieve over a bowl, so that the drippings end up in the bowl. Discard the solids.
    2. In a small bowl, sprinkle the gelatin powder over the cold water. Set aside to bloom.
    3. In a medium saucepan over medium heat, melt the butter. Add the chicken broth and turkey drippings to the pan. Bring to a boil, then simmer for about 20 minutes, until the volume is reduced by half.
    4. Add the gelatin into the pan, whisking constantly, until dissolved.
    5. Allow the gravy to cool from hot to lukewarm – it will thicken as it cools. It may form a film on top, but just whisk it and it will go away. It will gel and be too thick if it gets completely cold – just reheat it to make it pourable again.

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