Roasted Turkey with Figs and Muscat Gravy Recipe

Name: Roasted Turkey with Figs and Muscat Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Muscat; 2 sage leaves; 1 Scotch bonnet chile, halved; Salt; 1 stick (4 ounces) unsalted butter, at room temperature; One 20-pound fresh turkey at room temperature, neck and giblets reserved for stock; Salt and freshly ground pepper; Anadama Bread and Fig Stuffing with Celery and Cracklings; 10 boiling onions, peeled and halved lengthwise; 20 moist and plump dried black Mission figs, steeped in 2 cups of Muscat for 10 minutes; Thyme sprigs and sage leaves; 1 stick (4 ounces) unsalted butter, melted; 4 fresh fig or grape leaves or rinsed brined grape leaves; 3/4 cup all-purpose flour; 1 tablespoon fresh lemon juice; 3 cups Rich Turkey Stock, plus reserved giblets

Servings: persons

1 cup Muscat
2 sage leaves
1 Scotch bonnet chile, halved
Salt
1 stick (4 ounces) unsalted butter, at room temperature
One 20-pound fresh turkey at room temperature, neck and giblets reserved for stock
Salt and freshly ground pepper
Anadama Bread and Fig Stuffing with Celery and Cracklings
10 boiling onions, peeled and halved lengthwise
20 moist and plump dried black Mission figs, steeped in 2 cups of Muscat for 10 minutes
Thyme sprigs and sage leaves
1 stick (4 ounces) unsalted butter, melted
4 fresh fig or grape leaves or rinsed brined grape leaves
3/4 cup all-purpose flour
1 tablespoon fresh lemon juice
3 cups Rich Turkey Stock, plus reserved giblets

1
In a small saucepan, simmer the Muscat with the sage leaves, chile, and a large pinch of salt until reduced to 1/3 cup, about 8 minutes.
2
Remove from the heat and strain into a heatproof bowl.
3
Let cool slightly, then whisk in the butter.
4
Fill an injector with the Muscat butter.
5
Preheat the oven to 325.
6
Wipe the turkey completely dry and season it well inside and out with salt and pepper.
7
Fill the central cavity with about 6 cups of the stuffing; seal the cavity with bamboo skewers.
8
Fill the neck cavity with about 3 cups of the stuffing, cover with the skin and skewer shut.
9
Put the remaining stuffing in a large baking dish and set aside.
10
Inject the Muscat butter deep into the thighs and breast of the turkey.
11
Put the bird in a large roasting bag and set it in a large roasting pan.
12
Scatter the onions around the turkey in the bag and add the steeped figs and their liquid, the thyme, and the sage.
13
Pour 6 tablespoons of the melted butter over the turkey breast.
14
Dip the fig leaves in the remaining 2 tablespoons of melted butter and press them onto the bird.
15
Seal the bag.
16
Roast the turkey for about 3 hours, or until it is just cooked through.
17
About 25 minutes before the turkey is done, bake the dish of stuffing until heated through.
18
Remove the turkey from the oven and open the bag carefully; there will be a lot of accumulated juices in it.
19
Transfer the turkey, onions, and figs to a platter; cover loosely with foil and keep warm.
20
Pour all the pan juices into a large saucepan and skim off the fat.
21
Bring to a boil over moderately high heat.
22
Put the flour in a medium bowl and gradually whisk in the Rich Turkey Stock until smooth.
23
Whisk this slurry into the juices in the saucepan and simmer, whisking frequently, until thickened.
24
Reduce the heat to low and simmer the gravy until flavorful, about 10 minutes.
25
Add the lemon juice and reserved giblets and season with salt and pepper.
26
Carve the turkey at the table and serve warm, with the stuffing and gravy.

990

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup Muscat, 2 sage leaves, 1 Scotch bonnet chile, halved, Salt, and more.

Yes, Roasted Turkey with Figs and Muscat Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Turkey with Figs and Muscat Gravy

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