Roasted Turkey

Adapted from memory

Ingredients:
For the turkey rub:
1 large onion, finely chopped
4 garlic cloves, crushed
3 stalks of scallions, chopped
2 tbsps oregano
2 tbsps coriander
2 tbsps paprika
salt and pepper to taste

1 frozen turkey, thawed for at least eight hours outside the fridge
1 apple, cored and diced
1 peach, diced
1 lemon, sliced
1 small box of raisins

1. Combine all rub ingredients and purée in a blender. Pour into saucepan and simmer, stirring constantly, for 5 minutes. Cool and set aside while turkey is thawing.
2. When ready to roast, preheat oven to 350º. Wash turkey and dry with paper towel. Empty the carcass and stuffed with the fruits, lemon and raisins. Bathe the turkey with the rub. Wrap turkey with aluminum foil and set on a roasting pan.
3. Roast for at least six hours, carefully turning the bird during the last hour of cooking. For an extra 30 minutes, open the foil and raise oven temperature to 375º to brown the skin. Remove from oven and let the turkey rest, loosely covered, before carving.