Bracing yourself for the indulgences of Christmas? We show you what you can do to make turkey leaner and healthier – that is, apart from just opting to eat the lean, white meat and not the skin.

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Remove the fat glands of the turkey and cut away any visible fat at the head and tail ends of the turkey prior to cooking; roast the turkey on a rack so that excess fat can drip off; flavour the turkey with herbs such as thyme and sage and lemon instead of salt; do not cover the turkey in lots of oil prior to cooking (an oil spray can be used to coat the top slightly); a roasting bag can be used to contain some of the moisture (an alternative is to cover the bird on the rack and baking tray with tin foil so that the oil and juices can still drip off into the tray).

Read more: Cut those Christmas calories

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