I don't think having a salt free turkey is a problem at all. My husband has been on a salt restricted diet for about four years now and I never salt our turkeys, roast chickens, or even rib roasts any longer. You just need to use other seasonings.

I usually rub the turkeys and chicken with a salt-free spice blend. Lately I've been using Penzey's "Mural of Flavor." It's got a flavor profile similar to Bell's Seasoning. But you can use any herbs and spices that you wish. I rub the bird's skin and the cavities too. I usually season the cavities with a few allspice berries, some whole black peppercorns, garlic and onion chunks. I'll also throw a cut up lemon into the cavity. Lemon zest also adds a nice flavor to the turkey rub.

Honestly, I think the turkeys and chickens I roast are just fine. The main things are to make sure that your rub is flavorful, that the skin is nicely browned, and that you don't overcook the bird and let it get dry. For flavorful turkey gravy, I roast the bird on a rack with some chunked celery, carrots, garlic, onions, and maybe a bay leaf or two underneath.

I've served the turkeys & chickens to lots of people on regular diets and had no complaints and no asking for the salt shaker. I wrote about roasting chicken recently on my blog. If you read the post, it might encourage you regarding serving a lower sodium feast. Good luck!

Here is a link that might be useful: Low Sodium Roast Chicken

Here's a turkey recipe from a low sodium web site that uses a different technique to insure moistness. Thought you might be interested.

Here is a link that might be useful: Broth Injected Roast Turkey

Thanks so much! May I share your blog with my inlaws? Looks great (except for not having enough salt teehee:)!

Not EW at all, just use other herbs and spices as Shambo wrote. Sage, rosemary and thyme are stronger herbs and will work well for flavor. Season inside, outside and under the skin and it shoudlbe wonderful.

I agree with PK. And don't forget butter. Even unsalted butter adds such wonderful flavor. The only down side is that most people dealing with a salt restricted diet are on it because of heart problems. So that means lower fat too. But a little bit of butter goes a long way flavor-wise. Also very flavorful olive oil is great too.

I'd be thrilled if you shared my blog with your in-laws. I certainly can appreciate the challenge of making good tasting food without adding salt. And trying to find low sodium products in grocery stores is sometime next to impossible. I've got links on the blog to some wonderful informational sites and great shopping sources.

Both "Low Sodium Cooking" & "MegaHeart" offer newsletters and a plethora of recipes. I order from "Healthy Heart Market" and "SaltWatcher" all the time and have found wonderful low sodium products. Plus, Penzey's has a huge selection of salt-free spice blends that are much, much better than Mrs. Dash and anything found in a grocery store.

Alright. I'm gonna do it! He'd better appreciate it! :)

Anyway, I won't have to mess with pre-salting a raw turkey and then seasoning it. Handling the thing once is more appealing...

I've been meaning to take the trip to Penzey's. I guess it's time to get off my rear and go.

Thanks!