Are you turkeymaxxing your Thanksgiving? How to get the most nutritional bang for your bird

Are you turkeymaxxing this Thanksgiving? The US gobbles up more than 46 million turkeys on the holiday each year, with nearly 9 in 10 Americans expected to pile the bird onto their plates Thursday.But not all poultry is created equal.The Post spoke with Stephanie Schiff, a registered dietitian nutritionist at Northwell Huntington Hospital, to find out how to get the most nutritional bang from your bird — you can thank us later.“I love turkey any time of year,” Schiff said.

“It’s high in protein, low in saturated fat and high in B vitamins.”Turkey also packs tryptophan, an essential amino acid your body can’t make.It helps produce serotonin, the “feel-good” hormone, which is converted to melatonin to regulate sleep.But don’t blame the bird for your post-meal slump.

There’s not enough tryptophan in turkey to make you sleepy — it’s the carb- and fat-loaded feast doing the work.Schiff’s favorite way to flavor a turkey is by tucking fresh sage, rosemary and thyme under the skin.“Go ahead and use [the herbs] freely,” she said.“They’ll make your food taste better, you’ll need less salt, and they give you a dash of antioxidants, anti-inflammatory compounds and even some vitamins and minerals.”Schiff also stuffs the cavity with onions and garlic, boosting flavor while supporting heart health and immunity.“Brining — soaking a turkey in a saltwater bath for several hours — has become a very popular way to add flavor and juiciness to your turkey,” Schiff said.

“But be warned, brines are usually quite high in sodium.” If you’re trying to limit salt for high blood pressure or other health reasons, keep that in mind.“Many brines also contain sugar to help brown the turkey and keep it moist, so if you’re watching your added sugars, make sure you consider the ones in the brined turkey,” Schiff added.And if you’re using a store-bought brine, she noted that some contain sodium nitrate, a potential carcinogen.You’ve...