Preheat oven to 350°F (175°C).

Remove giblets and neck from turkey and discard.

Rinse turkey thoroughly with cold water and pat dry.

Loosen skin from breast and drumsticks by gently inserting fingers 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 the body cavity.

Tie ends of legs with cord.

Lift wing tips up and over back and tuck under bird.

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°F (175°C) for 3 hours or until thermometer registers 180°F (82°C). Cover turkey loosely with foil if it gets too brown.

Remove turkey from oven.

Cover loosely with foil and let stand at least 10 minutes before carving.

Place a zip-top plastic bag inside a 2-cup glass measure.

Pour drippings from pan into bag and let stand 10 minutes (fat will rise to the top).

Seal bag and 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.