Photo: Nabi Verushka
2 cups dried figs, pitted and roughly chopped
1/4 cup honey
2 tablespoons lemon juice
3 cups warm water
3 spoons Fig and Balsamic Vinegar Confit
1/3 cup and 4 tablespoons butter
Kosher salt and freshly groundreshblack pepper
Fresh free-range turkey (small 10-12 lb)
1. Re-hydrate the figs by putting them in a large mixing bowl with the lemon juice and honey. Add warm water and cover with plastic wrap and set aside until the figs are tender and soft (20 to 25 minutes).
2. Strain the figs and reserve the liquid and figs in separate bowls. You can use the figs for a salad dressing, thicken the glaze if needed or other recipes.
3. Preheat the oven to 350 degrees F. Rinse the bird both inside and out and pat dry with paper towels. Massage the bird with 4 tablespoons of butter and sprinkle with salt and fresh ground pepper. Put the turkey on a rack in a large roasting pan and place in the oven.
4. Roast the turkey until internal temperature reaches 170 degrees (approximately 2.5 hours for a small turkey) and 20 minutes before the turkey is done, baste the turkey with the fig glaze making sure it is coated evenly.
5. To make the glaze, cook the liquid from the fig mixture in a pan over medium-high heat, add the Fig and Balsamic Vinegar Confit and 1/3 cup butter. Cook, stirring often, until syrupy.
If legs or breast brown too quickly during roasting, cover them with foil.
Let turkey rest for 20 minutes before carving.