Polish Indyk Pieczony, Roast Turkey, Herb Butter

📍 Where this dish comes from: Masurian Lake District (Mazury)
Discover the history of this region →

Turkey has become an increasingly common sight on Polish holiday tables, roasted whole in much the same farmhouse tradition as chicken or goose. This version keeps things simple — an herb butter rubbed generously under and over the skin, and a long, unhurried roast.

What You’ll Need

Polish Indyk Pieczony, Roast Turkey, Herb Butter

A genuine holiday roast, its skin rubbed with an herb butter and roasted until deeply golden.

Print Recipe

Prep Time: 20 minutes minutes

Cook Time: 2 hours hours 30 minutes minutes

Total Time: 2 hours hours 50 minutes minutes

Course: Main Course

Cuisine: Polish

Servings: 10 servings

Calories: 380kcal

Ingredients

• 1 whole turkey about 12–14 lbs
• 1/2 cup butter softened
• 4 cloves garlic minced
• 2 tbsp chopped fresh thyme
• 2 tsp marjoram
• 1 lemon halved
• 1 onion quartered
• Salt and pepper to taste

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Instructions

• Preheat oven to 325°F (165°C).
• Pat turkey dry and let come to room temperature, about 30 minutes.
• Mix softened butter with garlic, thyme, marjoram, salt, and pepper.
• Rub the butter mixture generously under and over the skin.
• Stuff the cavity with lemon halves and onion quarters.
• Tent the breast loosely with foil and roast 1 hour 15 minutes, then remove the foil and continue roasting 1 hour to 1 hour 15 minutes, until a thermometer in the thigh reads 165°F (74°C).
• Rest 20 minutes before carving.

Nutrition

Serving: 1serving | Calories: 380kcal | Protein: 42g | Fat: 20g

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Health Benefits

• Turkey is a lean, high-protein option well suited to a ketogenic table.
• An herb butter rub adds flavor and fat without any added carbohydrate.
• A genuine holiday centerpiece that needs no adaptation to fit keto.

Pairs Well With

• Polish Mizeria, Cucumber & Sour Cream Salad
• Polish Buraczki, Braised Beetroot Side