Fig and Balsamic Glazed Turkey with Herbs

Oh what a beautiful bird! This herb and butter bathed turkey is brushed with a sweet and savory glaze of fig preserves, tangy balsamic and sharp Dijon mustard. Filled with aromatics like sage, thyme, rosemary, lemon and onions, this roast turkey will impress with its perfectly dark mahogany finish from the fig and balsamic glaze.

This was inspired by one of my other recipes on The Savory Tart that is also perfect for holiday tables, Fig and Balsamic Glazed Spiral Ham.

The herb butter and the fig and balsamic glaze result in a turkey that is both moist and flavorful. And what I truly love about this turkey preparation is how stunning it presents, with its evenly caramelized skin. The sweet and savory drippings from the fig glaze and herb butter lend well to gravy. Use the turkey drippings in my Turkey Gravy with Madeira and Shallots.

Make it entire meal with this suggested menu from The Savory Tart:

• Pear, Fennel and Arugula Salad with Lemon Tarragon Dressing and Pistachios
• Haricots Verts with Shallots, Tarragon, Hazelnuts and Citrus
• Mashed Potatoes Au Gratin
• Focaccia Stuffing with Sausage, Mushrooms and Fennel
• Italian Olive Oil Cake with Orange, Cardamom and Honey

Somewhere along the way I started tucking a whole apple in the neck cavity of the turkey, stretching the flap of skin over it. And I know exactly why I did that. That extra piece of crispy turkey skin that gets first dibs by the cook!

Ingredients

Turkey Ingredients

Fig and Balsamic Glaze Ingredients

Turkey Ingredients

• fresh turkey
• kosher salt
• fresh ground pepper
• unsalted butter,
• fresh thyme
• fresh rosemary
• fresh sage
• bay leaf
• lemon
• onion
• apple
• chicken broth

Fig and Balsamic Glaze Ingredients

• unsalted butter
• fresh sage
• fig preserves or jam (I used Bonne Maman)
• balsamic vinegar
• Dijon mustard
• kosher salt
• fresh ground black pepper

See recipe card for quantities.

Instructions

Preheat oven to 450°F.

Remove the turkey from the refrigerator at least 30 minutes before putting in the oven. Pat the turkey dry and place it on a rack* in a large roasting pan and season it inside and out with salt and pepper. 

Prep aromatics.

In the bowl of a food processor or blender, mix the minced thyme, rosemary, sage and lemon zest with the butter.

Pulse until combined and smooth.

Gently separate the skin from the turkey breast, creating a pocket. Spread a few tablespoons of herb butter evenly over the breast meat, followed by coating the outside of the turkey with remaining herb butter. 

Placed diced onions, lemon quarters and remaining whole herbs and bay leaf into the cavity of the turkey. Truss legs with kitchen twine (if not trussed already). Place an apple under the neck skin if desired

Place the turkey in the oven and lower the temperature to 350°F. (Total roasting time will be between 3 and 3-½ hours.)

Baste the turkey with pan juices and chicken broth every 30 minutes. Check the turkey at 2 hours and cover the turkey breast with foil if it is browning too quickly. 

Prepare Fig and Balsamic Glaze: In a small saucepan over medium heat, melt butter. Add the sage and cook for two minutes until fragrant. 

Whisk in fig jam and balsamic vinegar.

Whisk in Dijon mustard and bring to a boil. 

Reduce heat and simmer until thickened. Add salt and pepper to taste. 

If using fig preserves, transfer to a food processor or blender and blend until smooth. Reserve.

At 2 hours and 45 minutes, remove the foil and brush the turkey with fig glaze and return to the oven for 15 minutes. 

Brush with fig glaze again and return to the oven until it is deep mahogany and a meat thermometer inserted into the thickest part of the thigh – between the leg and the thigh – reads 165°F.

Remove the turkey from the oven and cover loosely with clean aluminum foil until ready to carve, at least 30 minutes.

Carve turkey and serve.

Hint: If using fig preserves, you will want to blend the fig and balsamic glaze until it is smooth. If using fig jam, this step isn't necessary.

Years ago when I was in my early 20's and hosting Thanksgiving, I didn't have a rack for my roasting pan and improvised. I took three ramekins and turned them over and placed the turkey on top of them. It worked well and have continued to use this method when roasting chicken as well.

Substitutions & Variations

• Cherry Preserves/Jam - Substitute fig jam with cherry preserves or cherry jam.
• Oranges - Instead of lemon, use an orange in the turkey cavity. Use orange zest instead of lemon zest in the herb butter.
• Turkey Breast - This recipe works just as well with a turkey breast. Use a 5- to 7-pound turkey breast. Roasting time is between 15 and 20 minutes per pound. Brush with Fig and Balsamic Glaze ½ hour and 15 minutes prior to removing from the oven.

Equipment

• roasting pan
• roasting rack
• turkey baster
• small sauce pan
• meat thermometer
• basting brush

Storage

Store cooked turkey in an airtight container in the refrigerator for up to 3 days.

To freeze cooked turkey, store in an airtight container or zipper bag for up to 3 months.

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Fig and Balsamic Glazed Turkey with Herbs

The Savory Tart

This herb and butter bathed turkey is brushed with a sweet and savory glaze of fig preserves, tangy balsamic and sharp Dijon mustard. Filled with aromatics like sage, thyme, rosemary, lemon and onions, this roast turkey will impress with its perfectly dark mahogany finish from the fig and balsamic glaze.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 3 hours hrs 15 minutes mins

Total Time 3 hours hrs 45 minutes mins

Course Main Course

Cuisine American

Servings 10

Equipment

• roasting pan
• meat thermometer
• food processor or blender
• small saucepan
• turkey baster

Ingredients

  

Turkey

• 1 13- to 15-pound fresh turkey
• kosher salt
• freshly ground pepper
• ½ cup unsalted butter room temperature
• 4 thyme sprigs plus 1 tablespoon minced
• 4 large rosemary sprigs plus 1 tablespoon minced
• 4 large sage sprigs plus 1 tablespoon minced
• 1 fresh bay leaf
• 1 lemon zested and halved
• 1 yellow onion quartered
• 1 apple
• chicken broth

Fig and Balsamic Glaze

• 2 tablespoons unsalted butter
• 1-½ tablespoons minced sage
• 1 cup fig preserves or jam
• 1-½ tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• kosher salt and freshly ground pepper to taste

Instructions

 

• Preheat oven to 450°F.
• Remove the turkey from the refrigerator at least 30 minutes before putting in the oven. Pat the turkey dry and place it on a rack* in a large roasting pan and season it inside and out with salt and pepper.
• In the bowl of a food processor, mix the minced thyme, rosemary, sage and lemon zest with the butter until combined.
• Gently separate the skin from the turkey breast, creating a pocket. Spread a few tablespoons of herb butter evenly over the breast meat, followed by coating the outside of the turkey with remaining herb butter.
• Placed diced onions, lemon quarters and remaining whole herbs and bay leaf into the cavity of the turkey. Truss legs with kitchen twine (if not trussed already). Place an apple under the neck skin if desired
• Place the turkey in the oven and lower the temperature to 350°F. (Total roasting time will be between 3 and 3-½ hours.) Baste the turkey with pan juices and chicken broth every 30 minutes.
• Meanwhile prepare Fig and Balsamic Glaze: In a small saucepan over medium heat, melt butter. Add the sage and cook for two minutes until fragrant. Whisk in fig jam, balsamic and Dijon mustard and bring to a boil. Reduce heat and simmer until thickened. Transfer to a food processor or blender and blend until smooth. Reserve.
• Check the turkey at 2 hours and cover the turkey breast with foil if it is browning too quickly.
• At 2 hours and 45 minutes, remove the foil and brush the turkey with fig glaze and return to the oven for 15 minutes. Brush with fig glaze again and return to the oven until it is deep mahogany and a meat thermometer inserted into the thickest part of the thigh – between the leg and the thigh – reads 165°F.
• Remove the turkey from the oven and cover loosely with clean aluminum foil until ready to carve, at least 30 minutes.
• Carve turkey and serve.

Notes

If you don't have a roasting rack, turn two or three ramekins over and position the turkey on top of the ramekins.

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