Fresh-Herb Turkey

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

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.

Nutritional Information

Calories:

264 (14% from fat)

Fat:

4.1g (sat 1.4g,mono 0.9g,poly 1.2g)

Protein:

51.4g

Carbohydrate:

1.7g

Fiber:

0.1g

Cholesterol:

142mg

Iron:

3.1mg

Sodium:

211mg

Calcium:

35mg