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HEALTHY RECIPE OF THE MONTH
Fresh-Herb Turkey

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  1 (12-pound) fresh or frozen whole turkey, thawed (substitute-Chicken)
  2 tablespoons chopped fresh sage
  3 teaspoons chopped fresh chives, divided
  2 teaspoons chopped fresh thyme, divided
  1 teaspoon chopped fresh parsley
  Cooking spray
  2-3/4 cups fat-free, less-sodium chicken broth, divided
  1/3 cup dry sherry
  2 tablespoons all-purpose flour
  2 tablespoons chopped fresh parsley

1. Preheat oven to 350° F.

2. Remove giblets and neck from turkey; discard. Rinse turkey thoroughly with cold water; pat dry. Starting at neck cavity, loosen skin from breast and drumsticks 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 wing tips up and over back; tuck under bird.

3. 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 foil if it gets too brown.) Remove turkey from oven. Cover loosely with foil; let stand at least 10 minutes before carving.

4. Place a zip-top plastic bag inside 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 1 bottom corner of bag. Drain drippings into a medium saucepan, stopping before the fat layer reaches the opening. Stir in 2-1/2 cups 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 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 sauce with turkey.

Yield: 12 servings (serving size: 6 ounces turkey and 1/4 cup sauce).

Nutritional Information per Serving: Calories: 264 (14% from fat); Fat: 4.1g (sat 1.4g, mono 0.9g, poly 1.2g); Protein: 51.4g; Carbohydrates: 1.7g; Fiber: 0.1g; Cholesterol: 142mg; Iron: 3.1mg; Sodium: 211mg; Calcium: 35mg

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