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1
Combine the figs, honey and lemon juice in a large bowl; add 3 cups warm water.
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2
Cover with plastic wrap and set aside until the figs are tender and soft, 20 to 25 minutes.
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3
Pour off the liquid into a separate bowl; set aside.
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4
Make the stuffing: Heat the olive oil in a large skillet over medium heat.
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5
Add the onions and rosemary and gently saute until translucent, about 4 minutes.
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6
Add the sausage and saute until browned, 10 to 12 minutes.
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7
Scrape the sausage mixture into the bowl with the figs.
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8
Add the cornbread pieces and season well with salt and pepper.
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9
Give it a good toss until it's well combined.
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10
In a separate bowl, whisk the eggs, heavy cream and 1/2 cup stock; pour over the cornbread-sausage mixture and stir to combine, adding up to 1/2 cup more stock if the mixture is dry.
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11
Set aside while you work on the turkey.
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12
Preheat the oven to 350 degrees F. Rinse the turkey thoroughly inside and out with cold water and pat dry with paper towels.
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13
Using your fingers, gently lift the skin from the turkey breast and massage the 1 stick softened butter onto the breast meat.
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14
Sprinkle the cavity and skin liberally with salt and pepper.
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15
Stuff the bird with the cornbread stuffing.
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16
Cross the legs over each other and tie with kitchen twine.
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17
Put the turkey on a rack in a large roasting pan and place it in the oven.
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18
Roast 2 hours.
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19
Meanwhile, make the glaze: Bring the reserved fig liquid to a simmer in a small saucepan over medium heat; cook until reduced by half, 10 to 12 minutes.
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20
Add the balsamic vinegar and cook until syrupy, about 8 more minutes.
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21
Cut up the remaining stick of butter and whisk it into the glaze.
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22
After the turkey has roasted 2 hours, baste it with the fig glaze and continue roasting until a thermometer inserted into the meaty part of the thigh registers 170 degrees F, 30 minutes to 1 hour more.
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23
(If the legs or breast brown too quickly during roasting, cover them with foil.)
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24
Transfer the turkey to a platter or cutting board, loosely cover with foil and let rest up to 30 minutes before carving.
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25
Garnish with rosemary sprigs.
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26
Photograph by Kana Okada
