Turkey is actually pretty low in fat, but if you want to make sure your whole turkey is lower in fat, then you can simply roast a turkey breast. White meat has much less fat and cholesterol than dark meat turkey. If you choose to do this, then you need to make sure you prepare your turkey breast so it retains its moisture because the dark meat of the turkey is what really helps keep your turkey moist. I would suggest you marinate your breast in white wine the night before and when you baste, use olive oil rather than butter or vegetable oil.

Since most of your calories come from your side dishes, you want to find new ways to prepare them that will not make you feel as if you’re missing something. If you take out fat you must add flavor. If you enjoy spice, discard the old sweet potato with marshmallow recipe and cook your sweet potatoes with some chipotle peppers. This really tastes great as it gives you the sweetness of the potato and the spice of the pepper. Don’t use too many peppers because they are hot. Another idea that I learned from Weight Watchers is to either use half parsnips and half potatoes for mashed potatoes or simply use all parsnips. I think half and half is better. You get the richness of mashed potatoes for much less calories.

Stuffing can also be high in calories and cholesterol if you bake a lot of butter into it. If you add a lot of vegetables to it and even chop up some apple and maybe some nuts, you can eliminate some cholesterol by adding fiber and good fat that you get in nuts. Try using whole wheat or whole grain bread and you’ve increased fiber.

Although pumpkin pie is a tradition at Thanksgiving, try something new. A pumpkin mousse is lower in fat and calories, not to mention cholesterol and you can make individual servings so it is less likely that you or your guests will want seconds.

Low-fat food
(1) meat: grilled boiled beef, beef liver, lamb, chicken.
(2) fish and other seafood: carp, sturgeon, halibut, clam, crab, shrimp, oysters.
(3) Vegetables: asparagus, eggplant, fresh beans, lettuce, peas; potatoes, spinach, pumpkin, tomatoes, cabbage, cauliflower, cucumbers, green peppers, carrots, white carrots.
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