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|
|Total fat||3 g||Total carbohydrate||5 g|
|Saturated fat||1 g||Dietary fiber||trace|
|Trans fat||0 g||Sugars||3 g|
|Monounsaturated fat||1 g||Protein||37 g|