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Turkey is a great addition to your diet. White turkey meat (without skin) is low in fat and high in protein. It is a good source of iron, zinc, phosphorus, potassium and B vitamins. Following are turkey preparation tips:
- Thawing a frozen turkey. There are a few ways to do this: in the refrigerator, in the microwave or in cold water. Never thaw turkey at room temperature.
- Roasting is a good method for cooking. Avoid frying your turkey or adding extra fat during cooking.
- For safety reasons, stuffing your turkey is not recommended. You can still make your own stuffing in a casserole dish though. If you decide to stuff it anyways, fill the turkey loosely just before you place it in the oven. Do not over-stuff. The stuffing must be cooked to a minimum temperature of 165 degrees Fahrenheit to be safe.
- Use a shallow pan to roast your turkey to perfection. Heat your oven to no less than 325 degrees Fahrenheit. Insert a meat thermometer into the innermost part of the thigh and wing of the bird. You will also want to check the temperature of the thickest part of the breast. The thermometer should read at least 165 degrees Fahrenheit in all of these places for it to be done and safe to eat.
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Important: This content reflects information from various individuals and organizations and may offer alternative or opposing points of view. It should not be used for medical advice, diagnosis or treatment. As always, you should consult with your healthcare provider about your specific health needs.