Low sodium turkey

How do I find a turkey without added salt?

Look at the label for the words "basted," "self-basted" or "enhanced." A turkey labeled basted or self-basted has been injected or marinated with a solution of fat, broth, stock or water plus spices and flavorings, up to about 3% of its weight, and the label has to say so. This recipe starts with a plain fresh turkey that has none of those words on the label.

• ·On the list: 1 whole turkey, 12 to 14 lb, fresh, not "enhanced," "basted" or "self-basting."
• ·Frozen: the same label check applies, and a 12 to 14 lb bird takes 3 to 4 days to thaw in the refrigerator.

Herb-roasted turkey recipe

Serves 26 (3 oz sliced meat, skin removed, each) · 30 minutes to prepare · 3 hours 30 minutes to cook, plus 30 minutes rest

Ingredients

• 1 fresh whole turkey, 12 to 14 lb, not labeled "enhanced," "basted" or "self-basting" (those have an added salt solution)
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh thyme leaves
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon dried rubbed sage
• 1 teaspoon ground black pepper
• Finely grated zest of 1 lemon
• 1 onion and 1 lemon, quartered, for the cavity (for aroma, not eaten)
• 2 cups water for the pan

Method

1. If the turkey is frozen, thaw it in the refrigerator on a tray, allowing about 24 hours for every 4 to 5 pounds (3 to 4 days for a 12 to 14 lb bird).
2. Heat the oven to 325°F. Take the neck and giblets out of the turkey and keep the neck for the gravy stock. Pat the turkey dry with paper towels.
3. Stir together the olive oil, garlic, thyme, rosemary, sage, pepper and lemon zest.
4. Loosen the skin over the breast with your fingers. Spread half the herb oil under the skin and rub the rest over the outside.
5. Put the onion and lemon quarters in the cavity. Tuck the wing tips under, set the turkey on a rack in a roasting pan and pour the water into the pan.
6. Roast about 3 to 3 1/2 hours, until an instant-read thermometer reads 165°F in the thickest part of the thigh, the innermost part of the wing and the thickest part of the breast. If the breast browns too fast, cover it loosely with foil.
7. Let the turkey rest 30 minutes, then carve. Pour the pan juices into a fat separator for the gravy. The numbers shown are for sliced meat with the skin removed. A 12 lb bird gives at least 26 three-ounce portions of sliced meat without skin (USDA yield); the herb oil is counted across those 26 portions.

Make ahead

• The herb oil keeps 2 days in a covered jar in the refrigerator.
• You could rub the turkey the night before and leave it uncovered on a tray in the refrigerator; the skin roasts crisper.
• Carve up to 1 hour before dinner, cover with foil and warm with a few spoonfuls of unsalted stock.
• Refrigerate leftovers within 2 hours of serving.

This turkey and a classic roast turkey, 3 oz each

The classic is the roast turkey recipe from a leading turkey brand, made with 1 cup of butter and 1 tablespoon of kosher salt.

For comparison, the per-meal sodium limits the book works from are 500 milligrams for high blood pressure, 667 for kidney disease, 750 for heart disease and 767 on dialysis. The heart disease limit for saturated fat is 4.5 grams a meal.

What does "enhanced" mean on a turkey label?

It means the turkey has had a salt solution added, the same as a basted or self-basting bird. The National Kidney Foundation also counts enhanced meats among foods with added phosphorus.

What temperature is turkey done at?

165°F, measured with a food thermometer in the innermost part of the thigh and wing and the thickest part of the breast. That is the USDA Food Safety and Inspection Service minimum for a whole turkey.

How long does a frozen turkey take to thaw?

About 24 hours in the refrigerator for every 4 to 5 pounds. For a 12 to 14 pound turkey, that is 3 to 4 days.

Sources