Fresh Herb Turkey

I think this recipe came from Cooking Light. The herbs give the turkey a great flavor.

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

1. Preheat oven to 350
2. Remove and discard giblets and neck from turkey.  Rinse turkey with cold water; pat dry.  Trim excess fat.  Starting at neck cavity, loosen ski 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 into 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.  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 degrees. ((Cover turkey loosely with foil if it gets too brown.) Remove turkey from oven. Cover loosely with foil; let stand at least 10 minutes.
4. Place a heavy-duty 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; carefully snip off 1 bottom corner of bag.  Drain drippings into a medium saucepan, stopping before fat layer reaches opening; discard fat.  Stir 2 1/2 cups broth and sherry into drippings in saucepan.  Bring to a boil; reduce heat, and simmer 10 minutes.
5. Combine 1/4 cup broth and flour in a bowl, stirring well with a whisk.  Stir into sherry mixture; bring to a boil, stirring constantly.  Stir in 2 tablespoon parsley, 1 teaspoon chives, and 1 teaspoon thyme.  Serve sauce with turkey.  Yield: 12 servings(serving size 6 oz. turkey and 1/4 cup sauce).