Roasted Turkey with Figs and Muscat Gravy
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Ingredients

  • For the Muscat Butter
  • 1 cup muscat wine
  • 2 sage leaves
  • 1 Scotch bonnet chile, halved
  • salt
  • 1 stick (4 ounces) unsalted butter, at room temperature
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  • For the Turkey
  • 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 (see recipe)
  • 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
  • 3 cups Rich Turkey Stock (see recipe), plus reserved giblets
  • 1 tablespoon fresh lemon juice

Instructions

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