Fresh-Herb Turkey

Fresh-Herb Turkey Recipe
BECKY LUIGART-STAYNER
Simply seasoned with sage, chives, thyme and parsley, this easy roasted turkey gets a 5-star rating from our readers. If you don't care to use the sherry, substitute 1/2 cup of chicken broth. 

Yield:

12 servings (serving size: 6 ounces turkey and 1/4 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 264
Caloriesfromfat 14 %
Fat 4.1 g
Satfat 1.4 g
Monofat 0.9 g
Polyfat 1.2 g
Protein 51.4 g
Carbohydrate 1.7 g
Fiber 0.1 g
Cholesterol 142 mg
Iron 3.1 mg
Sodium 211 mg
Calcium 35 mg

Ingredients

1 (12-pound) fresh or frozen whole turkey, thawed
2 tablespoons chopped fresh sage
3 teaspoons chopped fresh chives, divided
2 teaspoons chopped fresh thyme, divided
1 teaspoon chopped fresh parsley
Cooking spray
2 3/4 cups fat-free, less-sodium chicken broth, divided
1/3 cup dry sherry
2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley

Preparation

Preheat oven to 350°.

Remove giblets and neck from turkey; discard. Rinse turkey thoroughly with cold water; pat dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine sage, 2 teaspoons chives, 1 teaspoon thyme, and 1 teaspoon parsley in a small bowl. Rub sage mixture under loosened skin and inside body cavity. Tie ends of legs with cord. Lift wing tips up and over back; tuck under bird.

Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350° for 3 hours or until thermometer registers 180°. (Cover turkey loosely with foil if it gets too brown.) Remove turkey from oven. Cover loosely with foil; let stand at least 10 minutes before carving.

Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings from pan into bag; let stand 10 minutes (fat will rise to the top). Seal bag; snip off 1 bottom corner of bag. Drain drippings into a medium saucepan, stopping before the fat layer reaches the opening. Stir in 2 1/2 cups broth and sherry. Bring to a boil; reduce heat, and simmer 10 minutes. Combine 1/4 cup broth and flour in a small bowl, stirring well with a whisk. Stir into sherry mixture, and bring to a boil, stirring constantly. Stir in 2 tablespoons parsley, 1 teaspoon chives, and 1 teaspoon thyme. Serve sauce with turkey.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Sandra Rudloff,

November 1998
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