Ingredients

The following ingredients have 11 Servings
  • 1 turkey (12 to 14 pounds)
  • 1 medium onion (coarsely chopped)
  • 1 crisp apple (chopped)
  • 1 jalapeño pepper (chopped)
  • 3 cloves garlic
  • 2 medium carrots (coarsely chopped)
  • 1 rib celery (coarsely chopped)
  • 0.66 ounce poultry herb blend
  • ½ cup fig preserves
  • 3 tablespoons butter (softened)
  • 1 teaspoon dried oregano
  • 2 tablespoons smoked paprika
  • salt
  • freshly ground pepper
  • 32 ounces  chicken broth

Instruction

  • Preheat oven to 375 degrees F.
  • Remove turkey from packaging.
  • Locate and set aside neck and giblets package from inside the turkey cavity.
  • Rinse turkey with cold water and completely pat dry with paper towels.
  • 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.
  • Fill turkey cavity with remaining onion, apple, jalapeño, garlic, carrots, celery, and herbs.
  • In a bowl combine fig preserves, butter, oregano, and paprika.
  • 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.
  • Add broth to the roasting pan and roast turkey, basting every 30 minutes with broth and drippings, for 1 hour (rotating the pan every 30 minutes).
  • Reduce the oven temperature to 350 degrees F.
  • Continue roasting the turkey until a thermometer inserted into thickest part of thigh registers 165 degrees F, about 1 1/2 to 2 hours longer.
  • Cover the turkey loosely with foil if it begins to brown.
  • Transfer to platter and brush remaining fig mixture. Let rest for at least 20 minutes before carving.