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Preheat oven to 350°F (175°C) with rack in middle position.
Remove frozen turkey from packaging and place in a roasting pan. Cover and place in the oven immediately. After 3 hours, insert a meat thermometer in the fleshiest part of the thigh, without touching the bone.
Continue cooking until the thermometer reads 170°F (80°C). Brush with ⅓ of the glaze, then bake uncovered for ten more minutes. Repeat this step two times. The internal cooking temperature must reach 185°F (85°C).
Serve turkey with stuffing.
Place figs in a bowl and cover in hot water, honey, and lemon juice to rehydrate them. Let figs soak for approx. 25 minutes. Drain figs and set aside liquid.
Pour liquid into a small saucepan and reduce over medium heat for approx. 10 minutes. Add balsamic vinegar and let simmer until liquid becomes syrupy.
Heat oil in a large skillet over medium heat. Brown onions for 1 minute, then brown garlic. Add pancetta cubes and brown for a few minutes. Set aside.
Beat eggs, cream, and chicken broth together in a large bowl. Add in bread cubes, figs, and onion, garlic, and pancetta mix. Mix well and let bread soak up liquid for a few minutes. Add pecans, rosemary, and adjust seasoning as needed.
Brush a 9 x 13 in. (23 x 33 cm) baking dish with a little olive oil, then place stuffing mixture in dish.