Some simple modifications, which do not take away from taste, can lighten up your Christmas dinner. We're having roast turkey, per husband Peter's request.
Making a great turkey is challenging because the breast cooks before the legs and can dry out. There are two ways around this, brining, which draws salt and sugar into the meat (google "brining turkey"), which I won't do this year; and keeping the breast moist by putting some stuffing or even plain bread over it. Using your hands, separate the skin over the breast from the meat, then cover it with at least 1/2 inch of stuffing or some bread slices. Roast as usual. You won't have the picture perfect looking bird, but it will taste great. Be sure to let the turkey "rest" at least 15 minutes before carving.
Next entry, fat free gravy.
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