The common consensus is that basting with vast quantities of butter is not only unnecessary, but does not increase the flavor. A quarter of a stick of butter is actually plenty. Start with that, and then continue basting with the juices from the turkey as it cooks.

Brining the turkey is a very easy way to bring out the flavors and make it moist and tender. Click here for a thorough description of how to do it, and various ideas for spices, etc. BRINING TURKEY

Covering the turkey with a cheesecloth is something my mother did, and it worked wonderfully to hold the juices in. Soak the cheesecloth in melted butter (1/4 stick) and 1/2 cup of white wine, and cover the bird with it and bake, basting as it cooks with the juices of the bird.

STUFFING:
The truth is the amount of butter commonly used in stuffing is insane. KEEP IN MIND THAT BUTTER IS 24 POINTS PER STICK!!!Use 1/4 stick if you need it, and more chicken broth. Extend the stuffing by adding lots more onions, mushrooms, celery, water chestnuts, etc. Consider using a turkey or soy sausage if you like sausage in your stuffing.

POTATOES:
In the meetings last week the amount of suggestions for making lower point mashed potatoes was off the charts! No butter was a common theme, using broth instead, but then the ideas flowed: low fat buttermilk, non-fat sour cream, non-fat yogurt, LOTS of garlic and spices, and even substituting steamed, mashed cauliflower or celery root for part or all of the potatoes sounded delish!

For sweet potatoes or yams, many people forgo the over-the-top sugary, marshmallow-adorned casserole for simple baked sweet potatoes, or roasted, To roast chop the potatoes and spray a pan, lay them out, spray them, sprinkle with salt, a little sugar or sweetener, if necessary, and cinnamon, and bake at 450 for 20 minutes or so.

BAKING:
We will most likely be doing some of this during the holidays, so think like a Weight Watcher and you can have a great time experimenting with ways to bring the points down on various recipes. Some basic hints:

For butter or oil, cut the quantity down to 1/4 and use 3/4 applesauce, or prune puree, or, believe it or not, black beans, pureed!

For sugar consider using 1/2 the amount and substituting xylitol or zsweet (see my website product page)

For eggs use one egg and the rest egg white or egg beaters.