Main Dishes

by Josh Kaplan

Fig and Cider Glazed Turkey

Ingredients: 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     Preparation: 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. BUY NOW FOR NATURAL COOKING TWINE BUY NOW FOR ROASTING BAGS

by Snow Commerce

Fig and Cider Glazed Turkey 

INGREDIENTS 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      INSTRUCTIONS 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.