Herb Turkey

9  lb.		Turkey
1-1/2  tablespoons		Sage, chopped fresh
4  tablespoons		Chopped Fresh Chives, divided
1/4  teaspoon		Chopped Fresh Thyme, divided
3		Olive Oil Sprays
2-1/10  cups		Fat-free Chicken Broth, divided
1/4  cup		Dry Sherry
1-1/2  tablespoons		All-purpose Flour
1-1/2  tablespoons		Chopped Fresh Parsley

Tip: For nutritional information on all the ingredients in Herb Turkey just click on each ingredient name. Then adjust the serving size for any Herb Turkey ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Remove giblets and neck from turkey; discard. Rinse turkey thorough with
cold water; pat dry. Starting at neck cavity, loosen skin from breast and
drumstick by inserting fingers, gently pushing between skin and meat.
Combine sage, 2 tsp chives, 1 tsp thyme, and 1 tsp parsley in a small
bowl. Rub sage mixture under loosened skin and inside body cavity. Tie
ends of legs with cord. Lift wings tips up and over back, and 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 at350F-180C for 3 hours or
until thermometer registers 180F- 90C. (cover turkey loosely with
aluminum 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 into 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 one bottom corner of bag. Drain droppings into a medium
saucepan, stopping before the fat layers reaches the opening. Stir in
2-1/2 cup 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 wire whisk. Stir into sherry mixture, and bring to a boil, stirring
constantly. Stir in 2 tbsp parsley, 1 tsp chives and 1 tsp thyme.