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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 11 g 17 %
Saturated fat 3.5 g 18 %
Trans fat
Cholesterol 90 mg 30 %
Sodium 220 mg 9 %
Total Carbohydrates 11 g 4 %
Dietary Fiber 0 g 0 %
Sugars 9 g
Protein 24 g
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.
  • 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.

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