Fig-Spiced Turkey
- 12 Servings
- 20 mins Prep Time
- 3 hrs 20 mins Total Time
Ingredients
- 1 12-14 lb. Fresh Young Turkey
- 1 medium onion, coarsely chopped
- 1 crisp apple, chopped
- 1 jalapeno pepper, chopped
- 3 cloves garlic
- 2 medium carrots, coarsely chopped
- 1 rib celery, coarsely chopped
- .66-ounce poultry herb blend
- 1/2 cup fig preserves
- 3 tablespoons melted butter
- 1 teaspoons dried oregano
- 2 tablespoons smoked paprika
- 2 cups chicken broth
- Salt
- Freshly Ground Pepper
| Serving Size | 3 oz. cooked turkey |
|---|---|
| Amount Per Serving | |
| Calories | 220 |
| Calories from Fat | 100 |
| % Daily Value* | |
| Total Fat 11g | 17% |
| Saturated Fat 3.5g | 18% |
| Trans Fat | |
| Cholesterol 90mg | 30% |
| Sodium 220mg | 9% |
| Total Carbohydrates 11g | 4% |
| Dietary Fiber 0g | 0% |
| Sugars 9g | |
| Protein 24g | |
|
Vitamin A
15%
Calcium
2%
Vitamin C
0%
Iron
8%
|
|
| *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly. | |
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Step 1
Preheat oven to 375°F. -
Step 2
Remove turkey from packaging. -
Step 3
Locate and set aside neck and giblets package from inside the turkey cavity. -
Step 4
Rinse turkey with cold water and completely pat dry with paper towels. -
Step 5
Place the turkey on a rack set in a large roasting pan. Tuck the wing tips under the turkey body. Place the giblets and half of the onions in the pan. -
Step 6
Fill turkey cavity with remaining onion, apple, jalapeno, garlic, carrots, celery and herbs. -
Step 7
In a bowl, combine fig preserves, butter, oregano and paprika. -
Step 8
Rub half of the fig mixture all over the turkey, working some of it between the breast and the skin. Season the turkey generously with salt and pepper. -
Step 9
Add 2 cups broth to the roasting pan and roast turkey, basting every 30 minutes with drippings, for 1 hr. -
Step 10
Continue roasting the turkey until a meat thermometer inserted into the thickest part of the breast registers 165°F, about 1-1.5 hours longer. -
Step 11
Cover the turkey loosely with foil if it begins to brown. -
Step 12
Transfer to platter and brush with remaining fig mixture. Let rest for at least 20 minutes before carving.
Made with:
