Nov 11
8
What To Do With The Turkey!
How will you cook the turkey? Will you roast it in the roasting pan? This is probably the best method of cooking for a diabetic.
Frying a turkey adds an extra burden on the diabetic body. Frying uses vegetable oil that oxidizes fast. This oil ends up being consumed along with the turkey and as a result, you have all this extra-oxidized fat in your body to deal with.
That means your vitamin E levels will plummet just trying to stay ahead of the game. The oxidized fat that isn’t dealt with by the body will end up as oxidized fat that can easily get deposited in your arteries, which is a weak point in the health of any diabetic.
So if you want to preserve your arteries, forget the idea of deep-frying the bird this Thanksgiving.
What’s that you say – it’s only once and it won’t hurt?
I disagree. Once can hurt and create enough oxidized cholesterol that leads to a heart attack. And you really don’t want to keel over at the Thanksgiving Day meal, do you? Don’t take a chance! You’re a diabetic and until that diabetes is gone, don’t eat deep fried turkey.
Another way to cook the turkey is grill it. Grilling is known for its production of cancerous chemicals – but we also know that just by marinating the meat in a sauce containing rosemary, oregano, mint and other culinary herbs, you can neutralize these carcinogenic compounds. So grilling is “a-OK” for diabetics when the necessary precautions are taken.
Marinating the turkey that is roasted is a good idea … even for roasted turkeys. Otherwise, you can coat the bird with olive oil and sprinkle your herb combination onto the skin of the bird. Mine always includes red crushed pepper, sage, savory, thyme, oregano, basil, a pinch of curry and mint, salt, and pepper.
If you’re afraid of trying a new combo of herbs, experiment with an herb combination and roast a chicken between now and Thanksgiving. If you like the new combo you created, it will generally work on the turkey!
