Instructions: 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 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 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 at 350 for 3 hours or until 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 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 tablespoons parsley, 1 teaspoon chives and 1 teaspoon thyme. Serve gravy with turkey.

Yield 12 servings (serving size 6 ounces turkey and 1/4 cups gravy).

NOTES :

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