Fig Glazed Turkey

1 14-16 lb turkey
sea salt
coarsely ground pepper
4 dried figs
1 small onion, quartered
1 small bunch thyme

1/4 cup fig jam
1/4 cup olive oil
juice of 1 lemon
1 tablespoon minced thyme
1 teaspoon grated ginger

Preheat oven to 325. Place the turkey on the rack and position in the roasting pan. Whisk together the glaze ingredients or pulse them in the blender. Brush over the bird. Sprinkle the turkey thoroughly with salt and pepper. Stick the figs, onion and sprig of thyme in the cavity of the turkey. Roast for about 3 hours or until the juices run clear and the leg is easily wiggled. Allow to sit for about 10 minutes before carving.

My thoughts:

We had my brother and his girlfriend over for our annual Faux Thanksgiving so I could develop these recipes to share. I was a little nervous about my theme* this year, figs, because I’ve found they are not something people always enjoy or are familiar with outside of the Newton. I shouldn’t have worried because they really liked it! The glaze helps sell in the juices of the turkey and eliminated the need for basting, which I appreciate. The skin was slightly sticky but not in a bad way. I’d rather have a glazed skin than a dried out bird! Stuffing the cavity with fruit and vegetables instead of stuffing makes for a moister turkey as well. There is still air circulation (yay for no food poisoning!) but it generates some steam that seems to help.

*I do a theme each year because 1. it is fun 2. it helps with planning/shopping when you can use the same ingredient in more than one dish. Look for another figgy recipe next week!



    I love figs and turkey but never thought to use them together. Your recipe sounds yummy…

  2. I always pick a theme too: last year it was bacon. This year, it's beer. I think fig is a delightful idea…I will log that away for consideration for next year's theme. What a great idea!

  3. This sounds delishish!

  4. Denise Michaels - Adventurous Foodie

    Fig lovers around the foodosphere just went wild with applause. Love the idea of a similar glaze on ham.