Offer only small pieces of plain fully cooked turkey with skin and bones removed. Avoid seasoning blends, cured slices, and rich leftovers. Keep carcasses, foil trays, and drippings out of reach.
Turkey is poultry sold as whole birds, breast roasts, ground meat, cutlets, deli slices, and jerky. Plain cooked turkey provides lean protein, niacin, vitamin B6, and selenium.
Holiday recipes often use butter, brines, herb rubs, stuffing, onions, garlic, and salty gravy. Processed deli turkey and smoked products are high in sodium. Skin and pan drippings are high in fat.
Turkey leftovers are frequently mixed into casseroles and soups with onions or gravy. Carving scraps may still contain skin and bone fragments. Portion plain meat first before building seasoned dishes.
