1. Roasted in low heat until tender.
2. Gravy may only be made with defatted drippings
(remove the turkey
from the roasting pan and place in the freezer for
just enough time for
the fat to harden - you can then remove it easily
and use the drippings
to make a rich gravy with corn starch that is low
3. If stuffing is made it must be limited in fat
(butter, oil, etc.) with no
bread. May used grains i.e. wild rice, brown rice, etc.