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My father recently had bypass surgery, and we’re having to cut back on sodium. We really enjoy a brined turkey, but that’s not an option for us now. What are our other options for a moist, flavorful turkey? CPK: The best way to get a juicy bird without brining (be careful of many frozen turkeys at the supermarket they are injected with a flavored saline solution, which raises the salt level frozen Butterballs have been injected, for example) is to roast turkey parts at a lower oven temperature. Use a whole skin on bone in turkey breast and then 4 pounds of thighs and drumsticks. Roast at 275 degrees for 2 to 3 hours or until done. The breast meat can be taken out of the oven before the dark meat so it is not overcooked, and the lower oven temperature will keep the meat juicy qvc coach purses.

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