Scrumptious, healthy, crowd-pleasing recipes for people with diabetes and their loved ones. From the editors of Diabetic Gourmet Magazine. Only $11.53 and eligible for FREE Shipping.
Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water; drain well. Blot dry with paper towels.
Sprinkle salt and pepper in the cavities of the bird.
Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to the tucked position.
Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2" deep) roasting pan. Insert an oven-safe thermometer into thickest part of the thigh, being careful it does not touch the bone.
Roast turkey in a preheated 325 degree F. oven about 3-3/4 hours. Baste with the pan juices.
Meanwhile, in small bowl, blend the honey and mustard together. During the last 30 minutes of roasting time, baste the bird with the honey glaze. Continue to roast until the thermometer registers 180 degrees F. in the thigh, or 170 degrees F. in the breast.
Remove the turkey from the oven and allow the bird to rest for 15-20 minutes before carving.
Place on a warm large platter and garnish with fresh fruit. Note: Provides 22 servings at 6 ounces per portion.
Calories: 360
Protein: 46 g
Sodium: 318 mg
Cholesterol: 132 mg
Fat: 16 g
Carbohydrates: 6 g
Source: NTF
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