Roast Turkey with Fig Glaze
Ingredients
- 2 cups dried figs, pitted and roughly chopped
- 1/4 cup honey
- 2 tablespoons lemon juice
- 3 cups warm water
- 1/2 cup fig-infused balsamic vinegar (if available, such as the fig balsamic from the Olive Tap www.theolivetap.com, otherwise regular balsamic is fine)
- 1/3 cup and 4 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon pepper
In a large mixing bowl, combine figs, honey, lemon juice and cover with warm water. Cover with plastic wrap and set aside for 20 to 25 minutes until the figs are tender and soft. Strain the figs and reserve the liquid for glaze. Reserve figs for use in your stuffing. If desired.
Rub bird with 4 tablespoons butter. Sprinkle with salt and pepper. Place bird in roasting tray and bake in a 324 degree F oven until internal temperature reaches 160 degrees (approximately 3 hours for a small turkey, up to 6 hours for a large turkey). To make the glaze, cook the liquid from the fig mixture in a pan over medium-high heat and add vinegar and 1/3 cup butter. Cook, stirring often, until syrupy. Baste the bird with fig glaze during last 10 minutes of baking.
