ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fresh-Herb Turkey

BECKY LUIGART-STAYNER
Yield 12 servings (serving size: 6 ounces turkey and 1/4 cup sauce)
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. 

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.

Cook's Notes

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.