1/2 pound (2 sticks) butter, softened
2 tablespoons chopped fresh sage
1 tablespoon fresh thyme leaves
2 cloves garlic, chopped
1 heaping tablespoon fig jam
1 heaping tablespoon Dijon mustard
2 teaspoons salt
1 teaspoon freshly ground black pepper
One 14-pound fresh turkey
Salt and freshly ground black pepper
1 carrot, chopped
1 large onion, quartered
1 celery stalk, chopped
1 lemon, quartered
2 bay leaves
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