Remove the turkey from the oven. Let it stand about 20 minutes to allow juices to settle in the meat. Deglaze the pan by adding 1/2 cup water. Stir to scrape up the browned bits. Pour pan drippings into a gravy separator. Reserve 1 cup of defatted pan drippings for the au jus.

To make the au jus, combine the sage, thyme, parsley, honey and apple juice in a saucepan. Simmer over medium heat until reduced by half. Add the defatted pan drippings and bring to a low boil, stirring often.

Carve the turkey and drizzle turkey slices with the herbed au jus. Serve immediately.

Nutritional analysis per serving

Serving size: 4 ounces light and dark meat
Calories215Sodium91 mg
Total fat3 gTotal carbohydrate5 g
Saturated fat1 gDietary fibertrace
Trans fat0 gSugars3 g
Monounsaturated fat1 gProtein37 g
Cholesterol117 mg