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Fresh Herb Turkey Recipe

by Global Cookbook

Ingredients

12 lb whole turkey fresh or possibly frzn, thawed 2 Tbsp. minced fresh sage 3 tsp minced fresh chives divided 2 tsp minced fresh thyme divided 1 tsp minced fresh parsley Cooking spray

2 3/4 c. fat-free chicken broth divided 1/3 c. dry sherry 2 Tbsp. all-purpose flour 2 Tbsp. minced fresh parsley

Directions

1. Remove giblets and neck from turkey; throw away. Rinse turkey thorough with cool 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 mix under loosened skin and inside body cavity. Tie ends of legs with cord. Lift wings tips up and over back, and tuck under bird.
2. Place turkey on a broiler pan coated with cooking spray or possibly 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 hrs or possibly till thermometer registers 180 . (cover turkey loosely with aluminum foil if it gets too brown.) Remove turkey from oven. Cover loosely with foil; let stand at least 10 min before carving.
3. Place a zip-top plastic bag into a 2-c. glass measure. Pour drippings from pan into bag; let stand 10 min (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 c. broth and sherry. Bring to a boil; reduce heat, and simmer 10 min. Combine 1/4 c. broth and flour in a small bowl, stirring well with a wire whisk. Stir into sherry mix, and bring to a boil, stirring constantly. Stir in 2 Tbsp. parsley, 1 tsp. chives and 1 tsp. thyme. Serve gravy with turkey.
4. Yield 12 servings (serving size 6 ounces turkey and 1/4 c. gravy).
5. NOTES :

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