New England Roast Turkey

Ingredients

1/4 cup butter
1 large onion, coarsely chopped
4 ribs celery, sliced
1 Granny Smith apple, coarsely chopped
1 (11-ounce) package diced dried fruit mix
3/4 cup slivered almonds
1/3 cup chopped fresh parsley
1/8 teaspoon ground cloves

1 (12- to 14-pound) JENNIE-O TURKEY STORE® Classic Young Turkey
6 medium sweet potatoes, peeled, cut into 1-inch pieces
8 large carrots, thickly sliced
5 large shallots, peeled
1/2 cup dry white wine

Directions

Preheat oven to 325°F. Melt butter in large saucepan over medium-low heat. Add onion; cook and stir 8 minutes or until tender. Remove from heat; stir in celery, apple, dried fruit, almonds, parsley and cloves. Add salt and pepper to taste. Remove giblets from turkey cavity; clean cavity. Place fruit mixture in turkey cavity. Tie turkey legs together with kitchen string. Place turkey, breast side down, on rack in large oiled roasting pan. Season with salt and pepper, if desired. Add 1/2 cup water to pan. Bake, uncovered, 1 1hours. Remove turkey from roasting pan; remove rack. Place turkey breast side up in roasting pan. Arrange sweet potatoes, carrots and shallots around turkey; season with salt and pepper, if desired. Baste turkey with pan juices. Add wine to roasting pan. Bake 2 to 2 1/2hours or until turkey is tender and thermometer inserted in thickest part of thigh registers 180°F, basting every 30 minutes. Transfer turkey to cutting board; tent with foil. Let stand 10 minutes before carving. Drain vegetablesand place in food processor; process until smooth. Place fruit stuffing from turkey cavity in serving bowl. Serve turkey with vegetable purée and fruit stuffing.