8 plus leftovers
- CKD non-dialysis
- 12 pound turkey, fresh or frozen (avoid self-basting)
- 1 teaspoon poultry seasoning
- 4 sprigs fresh parsley
- 4 sprigs fresh sage
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1/2 cup unsalted butter
- 1 cup low-sodium turkey stock from turkey giblets
- Check plastic wrap on turkey to determine cooking time.
- Preheat oven to 425º F. Remove neck and giblet bag from cavity of turkey. Rinse turkey with cold water, then pat dry with clean paper towels.
- 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.
- Place a meat thermometer in the fleshy part of the thigh, without touching the bone.
- 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.
- 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 for 3 to 4 hours until meat thermometer registers 165º F.
- Let turkey rest 30 minutes before carving.
Three days before serving: if frozen, thaw turkey in refrigerator for 3 days. One day before serving: remove giblets from turkey and make giblet stock (see recipe).
Make the Fresh Herb Cranberry Stuffing if you wish to stuff the turkey. After step 3 above loosely place stuffing in the body cavity and neck. Use skewers and string to fasten neck skin under the body and tie legs together.
For CKD non-dialysis diet, please reduce serving size to match your meal plan.
Submitted by: the DaVita dietitian team.
Nutrients per serving
Protein 25 g
Carbohydrates 0 g
Fat 4 g
Cholesterol 64 mg
Sodium 57 mg
Potassium 256 mg
Phosphorus 182 mg
Calcium 22 mg
Fiber 0 g
Kidney and kidney diabetic food choices
- 3 meat
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