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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Herbed Turkey

Source: dLife

Make this turkey seasoned with fresh herbs at your next Thanksgiving.

Nutrition Facts

Makes 20 servings
Amount Per Serving

Calories	503.5

Total Carbs	1.5 g

Dietary Fiber	0.2 g

Sugars	0.1 g

Total Fat	24.8 g

Saturated Fat	7.0 g

Unsaturated Fat	6.1 g

Potassium	18574.4 mg

Protein	63.3 g

Sodium	310.6 mg

Dietary Exchanges 24.8 Fat, 0.0 Vegetables, 9.0 Meat, 0.0 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 350 degrees. Spray roasting pan with nonstick cooking spray and set aside.
Take out giblets and neck from turkey and throw away. Wash turkey with cool water and lightly dry.
Beginning at the neck, gently separate skin from the breast and drumsticks, move fingers between skin and meat and gently force pieces apart.
Stir together sage, 2 teaspoons chives, 1 teaspoon thyme, and 1 teaspoon parsley.
Massage herb mixture between separated skin and inside the body. Secure ends of legs together with string. Fold wings underneath body of bird.
Move turkey to roasting pan. Place a meat thermometer into the thickest part of the turkey thigh, do not hit bone.
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.
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.
Securely close the bag and cut off a piece from one corner. Pour liquid into a medium pot ending before the fat comes out.
Add 2 1/2 cups broth and sherry to pot, bring to a boil, lower heat and simmer 10 minutes.
Whisk 1/4 cup broth and flour in a bowl. Pour into sherry mixture and let boil, continually stirring.
Mix in 6 teaspoons parsley, 1 teaspoon chives, and 1 teaspoon thyme. Serve sauce over turkey or on the side.