- 12 Servings
- 20 mins Prep Time
- 3 hrs 20 mins Total Time
- 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
- Freshly Ground Pepper
|Serving Size||3 oz. cooked turkey|
|Amount Per Serving|
|Calories from Fat||100|
|% Daily Value*|
|Total Fat 11g||17%|
|Saturated Fat 3.5g||18%|
|Total Carbohydrates 11g||4%|
|Dietary Fiber 0g||0%|
Vitamin A 15%
Vitamin C 0%
|*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.|
Step 1Preheat oven to 375°F.
Step 2Remove turkey from packaging.
Step 3Locate and set aside neck and giblets package from inside the turkey cavity.
Step 4Rinse turkey with cold water and completely pat dry with paper towels.
Step 5Place 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 6Fill turkey cavity with remaining onion, apple, jalapeno, garlic, carrots, celery and herbs.
Step 7In a bowl, combine fig preserves, butter, oregano and paprika.
Step 8Rub 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 9Add 2 cups broth to the roasting pan and roast turkey, basting every 30 minutes with drippings, for 1 hr.
Step 10Continue 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 11Cover the turkey loosely with foil if it begins to brown.
Step 12Transfer to platter and brush with remaining fig mixture. Let rest for at least 20 minutes before carving.
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