Roasted Turkey - Kidney Friendly

Roasted Turkey

Diet - CKD, Dialysis, Diabetes

Portions: 8 servings plus leftovers

Serving size: 3 ounces

Ingredients

* 10 to12 pound turkey, fresh or frozen (avoid self-basting)
* 1 teaspoon poultry seasoning
* 4 sprigs each fresh parsley, sage, rosemary, thyme
* Fresh Herb Cranberry Stuffing go to http://ihatedialysis.com/forum/index.php?topic=16558.0
* 1/2 cup (1 stick) unsalted butter or 1/2 cup oil
* 1 cup low-sodium stock from turkey giblets

Preparation

3 days before serving

* If frozen, thaw turkey in refrigerator for 3 days.

1 day before serving

* Remove giblets from turkey and make giblet stock (see recipe).

Serving day

1.
Check plastic wrap on turkey to determine cooking time.
2.
Preheat oven to 425º F. Rinse turkey with cold water, then pat dry with clean paper towels.
3.
Using several fingers, loosen skin from turkey breast and drumsticks. Rub poultry seasoning onto turkey flesh under skin. Place parsley, sage, rosemary, and thyme sprigs between turkey skin and flesh.
4.
Loosely place stuffing in the body cavity and neck. Use skewers and string to fasten neck skin under the body and tie legs together. Place a meat thermometer in the fleshy part of the thigh, without touching the bone.
5.
Coat turkey with melted butter or oil and place breast side up in a roasting pan on a rack. Cover loosely with aluminum foil. Cook 30 minutes then reduce heat to 325º F.
6.
Begin basting the turkey every 15 to 20 minutes with the giblet stock and pan juices. During last 30 minutes remove foil from roasting pan. Cook until meat thermometer registers 180º F.
7.
Let turkey rest 30 minutes before carving. Remove stuffing from cavities and make gravy.

Nutrients per serving

* Calories: 144
* Protein: 25 g
* Carbohydrate: 0 g
* Fat: 4 g
* Cholesterol: 64 mg
* Sodium: 57 mg
* Potassium: 256 mg
* Phosphorus: 182 mg
* Calcium: 22 mg
* Fiber: 0 g

Renal and renal diabetic food choices

* 3 meat

Helpful hints

*
For CKD non-dialysis diet, please reduce serving size to adhere to recommended guidelines.

from: http://www.davita.com/recipes/meats-and-seafood/a/262