- 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
- 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
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.
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