Spatchcock Mediterranean Turkey

Turkey is a delicious lean protein that has vitamins and minerals that benefit neuropathy, and even help promote nerve rejuvenation and function. This recipe could be the main course for a holiday feast for Christmas or any holiday you celebrate!

Turkey offers benefits for individuals with neuropathy primarily due to its 

high content of B vitamins, particularly B12 and B6, and its role as a lean protein. 

Key Benefits of Turkey for Neuropathy

• Rich in Vitamin B12: Turkey is an excellent source of vitamin B12, which is crucial for maintaining healthy nerve cells and supporting the nervous system. A deficiency in B12 is a common cause or worsening factor for neuropathy.
• Source of Vitamin B6: It provides vitamin B6, which aids in nerve function and neurotransmitter synthesis. However, balance is important, as excessive B6 intake (usually from supplements, not food sources) can be toxic to nerves.
• Lean Protein: As a lean protein, turkey helps keep blood cells and nerves healthy. It can also help stabilize blood sugar levels, which is particularly important for managing diabetic neuropathy and preventing further nerve damage.
• Essential Minerals: Turkey contains important minerals like magnesium, phosphorus, and selenium, which help keep bones and muscles strong and support the immune system. Magnesium, in particular, promotes nerve regeneration and function.
• Overall Nerve Health Support: Incorporating lean protein sources like turkey into a balanced diet, which includes fruits, vegetables, whole grains, and healthy fats, supports overall nerve health and can help manage symptoms by providing essential nutrients and combating inflammation. 

By including lean turkey as part of a comprehensive, nerve-healthy diet, individuals can help manage their neuropathy symptoms and support nervous system function. Always consult with a healthcare professional or registered dietitian for personalized dietary advice regarding neuropathy treatment. 

Garlic may benefit neuropathy through its antioxidant, anti-inflammatory, and circulation-boosting properties, which help protect nerve cells and alleviate pain. These effects are primarily linked to its active organosulfur compounds (OCSs), such as diallyl disulfide (DADS) and diallyl trisulfide (DATS).

Key Benefits and Mechanisms:

·      Antioxidant Effects: Neuropathy is often associated with oxidative stress, where an accumulation of reactive oxygen species (ROS) damage nerve cells. Garlic compounds act as potent antioxidants, scavenging free radials and enhancing the body’s natural antioxidant enzymes (like superoxide dismutase and catalase), which protects neurons frim damage.

·      Anti-inflammatory Properties: Chronic inflammation of nerves and surrounding tissues contributes to neuropathic pain. Garlic’s active components can inhibit pro-inflammatory markers and cytokines, thus reducing nerve inflammation.

·      Improved Circulation: Some forms of neuropathy, such as diabetic or peripheral arterial disease-related neuropathy, involve compromised blood flow to the extremities. Garlic helps blood vessels relax and improves circulation, ensuring better delivery of oxygen and nutrients to damaged nerve areas, which is crucial for tissue repair and recovery.

·      Pain Modulation: In preclinical studies, specific garlic components have demonstrated antinociceptive (pain-relieving) effects, potentially by modulating certain pain signaling pathways and activating receptors involved in pain management.

·      Blood Sugar Regulation: For individuals with diabetic neuropathy, garlic can help manage blood glucose levels and increase insulin sensitivity, which addresses a root cause of nerve damage in diabetes.

Important Considerations:

·      Forms of Garlic: The specific compounds and their efficacy can vary depending on how the garlic is prepared (raw, cooked, or aged). Aged Garlic Extract (AGE) and raw garlic are often highlighted for their neuroprotective and anti-inflammatory properties.

·      Complementary Treatment: While promising, garlic is generally considered a complementary approach and should not replace your regular treatments for chronic or severe neuropathy.

Components of lemons, such as the pectin and essential oils, have shown potential neuroprotective and nerve-repairing effects in some laboratory studies.

These effects are attributed to the antioxidant and anti-inflammatory properties of these compounds. 

Key components of lemons that may benefit neuropathy include:

• IntegroPectin: This is a type of pectin, a fiber found in lemons, that has been shown in laboratory studies to have neuroprotective and antioxidant effects. Researchers believe it may help protect neurons from damage caused by oxidative stress.
• Geraniol: This phytonutrient, found in lemon oil, has demonstrated an ability to reduce sciatic nerve damage in diabetic mice studies.
• Flavonoids: Found in citrus fruits, flavonoids like hesperidin and naringenin have been studied for their antioxidant, anti-inflammatory, and neuroprotective properties. While research has primarily focused on other sources like green tea, some studies suggest that flavonoids found in citrus could aid nerve regeneration.
• Antioxidants and Vitamin C: The high vitamin C and antioxidant content in lemons helps support healthy nerves, tissues, and muscles by fighting oxidative stress. 

Important considerations:

While promising, the research on lemons and neuropathy is not conclusive, and several factors must be considered:

• In-vitro vs. in-vivo research: Much of the research on lemon compounds and neuropathy has been conducted in labs using isolated cells or mice. Results from these studies may not translate directly to human treatment.
• Essential oils vs. food: Some beneficial compounds, like geraniol, are most potent when extracted as essential oils. Adding zest or drinking lemon water can help but may not deliver a high enough concentration for a strong therapeutic effect.
• Supporting evidence for other compounds: Some positive findings related to citrus and neuropathy, such as those concerning the flavonoids hesperidin and naringenin, are primarily based on studies using sources other than lemons, like green tea.
• Holistic approach: Lemons should not be considered a cure for neuropathy. They can be part of a healthy diet that includes other antioxidant-rich foods and lifestyle changes recommended by healthcare providers.

You should allow at least 2 hours to prepare this recipe. This includes a hands-on time of 30 minutes, 1 hour and 10 minutes to roast, and 15 minutes to rest. Serves 10.

Ingredients:

1 12 to 13-lb. turkey

1 Tbsp. kosher salt

1 tsp. black pepper

2 Tbsp. fresh oregano leaves

1 Tbsp. coarsely chopped fresh sage

2 tsp. fresh thyme leaves

6 cloves garlic, sliced

1 lemon, sliced, divided

Whole garlic bulbs

Instructions:

1.     Preheat oven to 450 F. Place a roasting rack in a large shallow roasting pan.

2.     Remove neck and giblets from turkey; reserve for another use or discard. To spatchcock the turkey, place it breast side down on a cutting board. Using a pair of sharp heavy-duty kitchen shears, cut along one side of the backbone from one end to the other. Repeat on the other side of the backbone; remove backbone (if you like, reserve it for making stock). Using a chef’s knife, cut a notch in the keel bone between the breast halves. Turn the turkey breast side up. Press down firmly between breast halves to break the keel bone and flatten. Loosen the skin over the breast and thighs using your hands, reaching between the skin and the meat. Pat dry with paper towels.

3.     Sprinkle salt and pepper on the underside and under the skin of the turkey. In a small bowl combine herbs and sliced garlic. Spread herb mixture evenly under the skin over breast and thighs. Arrange half of the lemon slices under the skin. Place remaining lemon slices and whole garlic on rack in roasting pan.

4.     Tuck wing tips under back of turkey. Place turkey on the rack with lemon slices and garlic.

5.     Roast until temperature in the thickest part of the thigh registers 175 F, 70 to 80 minutes. Remove turkey from oven. Tent loosely with foil and let stand 15 minutes before carving. Serve turkey with roasted lemon slices and garlic.