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Fig-glazed turkey

served with fig and nut stuffing

  • 8 to 10

Difficulty: Easy

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Ingredients

Turkey

Glaze

Stuffing

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Directions

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  1. Preheat oven to 350°F (175°C) with rack in middle position.


Turkey

  1. 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.
  2. 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).
  3. Serve turkey with stuffing.

Glaze

  1. 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.
  2. 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. 

Stuffing

  1. 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.
  2. 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.
  3. Brush a 9 x 13 in. (23 x 33 cm) baking dish with a little olive oil, then place stuffing mixture in dish.
  4. Cook 45 to 55 minutes.
You can also use

Whole chicken