1 12-14lb fresh whole turkey, cleaned and dried
1 cup fig preserves
½ cup Dijon mustard
½ cup apple cider vinegar
¼ cup white wine
1 bunch rosemary
3 shallots, minced
2 cups figs
- Preheat oven to 325 degrees F.
- Remove giblets and neck from the inside of the turkey. Discard or reserve for gravy if desired.
- Rub the turkey (inside and out) with ¼ cup sea salt, and then rinse with cold water. Pat the turkey dry completely both inside and out.
- Stuff your turkey. Using If You Care Kitchen Twine, secure the wings to the body of the turkey and close the neck and bottom gap.
- Carefully place the turkey, breast side up, in an If You Care Extra Large Roasting Bag with the seam side up on in a large roasting pan.
- In a medium bowl, mix together fig preserves, mustard, apple cider vinegar, white wine, rosemary and shallots.
- Brush the turkey with half the mixture and reserve the other half for later. Add half the fresh figs and more rosemary to the bag.
- Secure the opening of the Roasting Bag by folding towards the top of the turkey and roast for 3 hours.
- Carefully cut or rip the top of the Roasting Bag to expose the turkey. Use extreme caution, as the steam will be very hot.
- Brush the turkey with the remaining fig and cider glaze and place the turkey back in the oven until desired brownness or until your meat thermometer reaches 165 degrees F.
- Carefully remove the turkey from the Roasting Bag by lifting and let it rest on a cutting board or platter for at least 20 minutes.
- While the turkey is resting, you can reserve some of the drippings in the Roasting Bag to use for gravy before composting the bag.