This epitomises Christmas food and you can still enjoy your traditional festive meal without jeopardising your weight loss. Choose turkey rather than goose as it is far less fatty, but remember to remove the skin before tucking in! The Syn count given on the Green choice is based on everyone eating 113g/4oz turkey meat. The remaining turkey can be eaten cold or used in other dishes.
1. Make the stuffing. Put the onions, garlic and stock in a large saucepan, cover with a lid and bring to the boil. Boil for 5-10 minutes, then uncover the pan and simmer for 20 minutes, or until the onions are tender and syrupy and the liquid is absorbed.
2. Stir in the breadcrumbs, herbs, seasoning, lemon zest and juice, and the egg. Transfer to a bowl and set aside to cool thoroughly.
3. Wash the turkey inside and out, pat dry with kitchen paper and season. Pack the stuffing into the neck cavity and secure with a skewer
4. Place the turkey, breast side down, on a rack in a large roasting pan and cover loosely with foil. Cook in a preheated oven at 220°C, 425°F, Gas Mark 7 for 45 minutes, then reduce the oven temperature to 190°C, 375°F, Gas Mark 5 and turn the turkey over. Replace the foil and cook for 3 ½ hours.
5. Remove the foil and replace the turkey in the oven for a further 30 minutes. It is cooked when the juices run clear when you pierce it behind the leg with a sharp knife or a skewer.
6. Let the turkey stand for about 20 minutes, just covered with the foil, before carving, Make sure that you remove any skin.
7. To make the low Syn Turkey Gravy: Soak the turkey giblets in salt water for about 45 minutes. Rinse well. Put the giblets with the water, onion, carrot and herbs in a saucepan. Boil and then simmer for 1 ½ hours. Strain, discarding the giblets, and cool.
8. Mix the gravy powder with a little of the cold stock. Add the remaining stock and bring to the boil. Season to taste and stir in the cranberry jelly. Simmer for 5-10 minutes.
Tip: The Syn count given on the Green choice is based on everyone eating 113g/4oz turkey meat. The remaining turkey can be eaten cold or used in other dishes.