Its time to start planning your Thanksgiving Holiday Feast. There are some simple things you can do to make your traditional Thanksgiving dinner lower in fat and calories, starting with the turkey. I asked Jody Victor to tell us more about it.
Jody Victor: If you are cooking for a small gathering, buy a turkey breast (or two) instead of a whole bird. Breast meat is lower in calories than dark meat. If you buy a whole turkey, stay away from self-basting ones as they contain added fat. Roast or smoke your turkey instead of deep frying it. When eating the turkey, remove the skin (where most of the fat is contained).
Gravy has the highest calorie count of the Thanksgiving dishes. You can make low fat broth-based or vegetarian gravy instead of gravy from turkey drippings. If you do make your gravy from turkey drippings, use a gravy separator to skim off most of the fat before you thicken it.
Another way to cut calories is to make dressing, not stuffing. Stuffing absorbs fat from the turkey as it roasts. Bake your dressing instead in a casserole dish. Avoid dressing recipes that use sausage or bacon. If your recipe calls for eggs, substitute each whole egg with two egg whites to cut calories. Dressing made with wild rice and grains will give you more nutrition than plain bread dressing.
TURKEY ROASTED WITH FRESH HERBS
1 10-12 pound turkey
1/4 cup minced fresh herbs (EX: thyme, rosemary, sage, oregano, marjoram)
20 whole sprigs of herbs
2 tablespoons vegetable or olive oil
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 1/2 cups onion, apple, and lemon or orange, cut into 2-inch pieces
3 cups water (plus more if needed)
Preheat oven to 475 degrees. Remove giblets and wash turkey inside and out. Drain. Place turkey, breast side up, on a rack in a large roasting pan. Pat turkey dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub mixture all over the turkey, under the skin and onto the breast meat. Place onion, apple, and orange/lemon pieces and half the sprigs in turkey cavity. Tuck wing tips under the turkey. Tie legs together with kitchen string. Add 3 cups of water to the pan and add remaining sprigs to water. Roast the turkey until it is golden brown (about 45 minutes). Remove turkey from oven and make a two-ply cover for the breasts. Reduce oven temperature to 350 degrees. Roast for 1 1/4 to 1 3/4 hours more. Check roasting pan occasionally. If it dries out, tilt pan to let turkey juices out of cavity and add 1 cup of water. Turkey is done when thermometer registers 165 degrees. Transfer turkey to a platter and cover completely with foil. Let turkey rest and re-absorb juices for 20 minutes before carving.
All the Best!