Fresh-Herb Turkey

Ingredients

• 0.3 cup cooking sherry dry
• 2.8 cups less-sodium chicken broth fat-free divided
• 2 tablespoons flour all-purpose
• 3 teaspoons chives fresh divided chopped
• 1 teaspoon parsley fresh chopped
• 2 tablespoons parsley fresh chopped
• 2 tablespoons sage fresh chopped
• 2 teaspoons thyme leaves fresh divided chopped
• 12 pound turkey fresh whole thawed

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• roasting pan
• kitchen thermometer
• aluminum foil
• ziploc bags
• broiler pan

Directions

1. Preheat oven to 35
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.
3. 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.
4. 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.
5. Bake at 350 for 3 hours or until thermometer registers 18
6. (Cover turkey loosely with foil if it gets too brown.)
7. Remove turkey from oven. Cover loosely with foil; let stand at least 10 minutes before carving.
8. Place a zip-top plastic bag inside a 2-cup glass measure.
9. 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.
10. 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.
11. 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.
12. Serve sauce with turkey.