Fresh-Herb Turkey

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

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Nutritional Information

Amount per serving
  • Calories: 264
  • Calories from fat: 14%
  • Fat: 4.1g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 1.2g
  • Protein: 51.4g
  • Carbohydrate: 1.7g
  • Fiber: 0.1g
  • Cholesterol: 142mg
  • Iron: 3.1mg
  • Sodium: 211mg
  • Calcium: 35mg

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

  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.
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.

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