Roasted Turkey With Fig, Balsamic, Orange Glaze

Sliced turkey with balsamic fig orange glaze and dressing on the side

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4 from 1 vote

Roasted Turkey With Fig, Balsamic, Orange Glaze

Simple to make because the glaze adds flavour to the bird and the gravy!

Prep Time20

Cook Time3 30

Resting time20

Total Time4 10

Course: Main Dish

Cuisine: American

Servings: servings

Calories: 274kcal

Author: Carolyn Hetke

Ingredients

10.5 lb turkey
1 recipe Cranberry Orange Dressing optional

Glaze

¾ cup balsamic vinegar
¾ c cup fig jam
⅓ cup fresh orange juice
zest of one orange
2 tablespoon olive oil

Instructions

Remove neck and gizzards from cavity if they are there. Rinse turkey.
Optional- simmer neck and gizzards in sauce pan covered with water 10-15 minutes to create turkey broth.
Stuff turkey and seal up the loose skin with skewers so stuffing is held inside the cavity and the neck space.
Preheat oven to 325 degrees for convection or 350 degrees for regular.
Add 2-3 cups of turkey broth from above to the bottom of the roasting pan. (Or substitute chicken broth). Settle turkey breast side up in the roasting pan. I use a turkey lifter in the bottom of the pan to keep the turkey a bit above the pan juices and aid in removing the cooked bird eventually.
Cover the turkey breast loosely with foil. Calculate roughly 20 minutes per pound for cooking time. While turkey is roasting prepare the glaze.
For the glaze, whisk the vinegar, fig jam and orange juice together in a medium saucepan and bring to a boil. Simmer until mixture reduces to about 1 cup and the texture of runny jam -about 15-20 minutes. Remove from heat, stir in the olive oil and zest and set aside to cool.
Thirty minutes before the end of the turkey roasting time remove the foil and brush ⅓ of the glaze over the breast and legs. Roast another 15 minutes and then spread ⅓ of the glaze over turkey again. Return to oven for another 15 minutes. Check for doneness with a meat thermometer. The thickest part of the breast and leg (without touching bone) should reach 175 degrees F.
When turkey is done remove from oven, spread the remaining glaze over the turkey. Transfer turkey to a carving surface and tent loosely with foil. Allow turkey to rest 20-30 minutes. Turkey will continue to cook during tenting.
While turkey is resting strain any solids out of the pan juices. Deglaze the bottom of the roasting pan with a splash or two of white wine over the burners or bridge burner on top of your stove. Return the strained pan juices to roasting pan. Take about ⅓ cup of the pan juices and shake in a tightly sealed jar with about 2 Tbsps of corn starch. Stir slurry back into the pan juices and simmer until gravy is the consistency you like.
When ready to serve, remove stuffing from the cavities and transfer to a serving bow.
Carve and plate turkey. Drizzle with gravy or pass gravy separately.
Enjoy!

Notes

Nutrition assumes 6 oz turkey per person and does not include dressing.

Nutrition