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. 

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 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.

Chef's Notes

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Ratings & Reviews

jennyht's Review

November 26, 2009
I have been making this turkey for 10 years, ever since my first year of marriage, and it is wonderful every time. It is so simple and tasty!!! I do add butter to the outside so that the skin will be crisp and brown and I add stalks of celery and onion wedges to the inside cavity to flavor the inside as well. I would recommend for a perfect turkey!!!

BlueeyedSara7's Review

December 01, 2008
I made this for Thanksgiving dinner and it turned out perfectly! My only addition to the recipe was to rub a tablespoon of canola oil on the skin, which made it a beautiful golden brown. The turkey went wonderfully with the Herbed Bread Stuffing with Mushrooms and Sausage. I would definitely use this recipe again.

isa64v8's Review

November 28, 2010
Don't hesitate to use this recipe. This is by far the most simple and flavorful turkey I've cooked...honestly the gravey part of this recipe is hands down my favorite! We do cook it in an oven bag and add onion and celery to the bag just to flavor the drippings a bit more but other than that we follow recipe exactly.

Hands down best turkey recipe!!

November 13, 2016
I made this recipe for my very first host of a Thanksgiving dinner... never made a turkey before (although I have some pretty sweet cooking skills, so I've been told ;-) ). This recipe turned out amazing!!! So flavorful!! So juicy!! Such a hit that I wish I cooked a larger turkey for more leftovers but it was gobbled (*pun*) up! Due to unforeseen circumstances, I haven't cooked a turkey since and this is the only turkey I want to make so this Thanksgiving we will see how it turns out... it will have to live up to the hype I've created with my new fam bam as they haven't had the privilege of tasting this fine poultry culinary masterpiece. I swear by his recipe as you can see... I'll post my review while in a tryptophan coma in a couple weeks 😉