Go Back
Fig and Balsamic Glazed Turkey

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
Cook Time 3 hours 15 minutes
Total Time 3 hours 45 minutes
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.
Keyword #balsamic glazed turkey, #beautiful turkey, #christmas turkey, #eat turkey, #fig and balsamic, #fig glazed turkey, #glazed turkey, #holiday turkey, #thanksgiving turkey, #turkey recipe