Directions
1 Preheat oven to 350 degrees. Spray roasting pan with nonstick cooking spray and set aside.
2 Take out giblets and neck from turkey and throw away. Wash turkey with cool water and lightly dry.
3 Beginning at the neck, gently separate skin from the breast and drumsticks, move fingers between skin and meat and gently force pieces apart.
4 Stir together sage, 2 teaspoons chives, 1 teaspoon thyme, and 1 teaspoon parsley.
5 Massage herb mixture between separated skin and inside the body. Secure ends of legs together with string. Fold wings underneath body of bird.
6 Move turkey to roasting pan. Place a meat thermometer into the thickest part of the turkey thigh, do not hit bone.
7 Bake turkey until thermometer reads 180 degrees, about 3 hours. Take turkey out of oven and wrap loosely with aluminum foil. Let rest 10 minutes.
8 Arrange a resealable plastic bag in a 2 cup glass measuring cup. Spoon pan drippings into bag. Let rest for 10 minutes, fat should come to top of liquid.
9 Securely close the bag and cut off a piece from one corner. Pour liquid into a medium pot ending before the fat comes out.
10 Add 2 1/2 cups broth and sherry to pot, bring to a boil, lower heat and simmer 10 minutes.
11 Whisk 1/4 cup broth and flour in a bowl. Pour into sherry mixture and let boil, continually stirring.
12 Mix in 6 teaspoons parsley, 1 teaspoon chives, and 1 teaspoon thyme. Serve sauce over turkey or on the side.
Additional Information
If turkey begins to get too brown when baking, cover it with aluminum foil.
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Ingredients