It's all about the figs. Figs? On Thanksgiving? Why would the sweet nectar of the gods, grown in the Elysian Fields of the Mediterranean (or, you know, California), be adopted by the Pilgrims when they had plenty of maize and poultry to feast on? Well, they weren’t. But this is the internet, where anyone can be an authority on something. So, with that, behold, I give you fig-stuffed turkey with gravy (trademark pending catchy name still loading).
First, thaw that turkey in the fridge for a solid 2-3 days. Now, here’s where the magic happens: in a separate bowl, mix butter, chopped parsley, lemon juice, lemon zest, olive oil, salt, and pepper. Chop a generous amount of dried figs and add them to the mixture.
Turkey is a dry bird, so don't be afraid to go heavy on the butter. Roll the mixture between the skin and the meat to trap the moisture. Cut up some lemons and onions and stuff them in the cavity. Don’t ask me for measurements. Eyeball it like our grandmas did. They didn’t live through the polio era so that we can ask Siri to convert 1 mg to ounces.
Next, take several strips of bacon and lay them over the top of the turkey. Transfer to a roasting tray, place in the oven, and cook to an internal temperature of about 165°F, basting every 30 minutes or so. There’s no strict rule—just follow the spirit of your nonna, abuela, or teta, and cook with your heart, not just your head.
Now, here’s the worst-kept but most under-practiced secret: let that turkey rest like you would on the seventh day after creating the sun, moon, stars, and roller hockey.
We’ll pick up this fireside chat next time as I take you through the wonderment of the gravy - the fun bridesmaid to this turkey feast.
