Prep Time : 20 minutes
Cook Time : 15-20 minutes per pound  
Yield : 12 servings

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Ingredients:

1 (12-pound) fresh or frozen whole turkey, thawed

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

1/2 can of beer (dark is good but I have used just regular Budweiser too)

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Directions: 

Preheat oven to 350°.

Remove giblets and neck from turkey; discard.

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.

Put the 1/2 empty beer can inside the turkey

Place turkey on a broiler pan upright (standing) 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 15 minutes before removing the beer can.

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.

Nutrition:

Not sure.

My notes:  

The turkey is very moist and oh sooooo good.  Very full of flavor.

Found on: combination of http://www.myrecipes.com/ and www.bettycroker.com