4 lb. turkey roast
1 c. white wine or apple juice
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. sage
1/8 tsp. thyme
1/4 c. water
2 tbsp. flour

Mix wine, salt, pepper, sage and thyme and pour over roast. Bake turkey roast as directed on package. Baste occasionally.

Remove roast from pan; keep warm. Skim fat from broth. Return 1 cup broth to roasting pan. In covered jar, shake water and flour; stir slowly into broth in pan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with turkey. 8 servings (395 calories each serving without gravy.)