Ginger-Glazed Turkey with Roasted Fruits
- 1 (12- to 16-pound) turkey, neck and giblets removed
- 8 tablespoons (1 stick) unsalted butter, melted and divided
- 1 teaspoon fine sea salt, divided
- 1/4 cup lemon juice, divided
- 1 tablespoon grated fresh ginger
- 1/4 cup packed light brown sugar
- 2 pears, cored and cut into 1/2-inch thick slices
- 2 apples, cored and cut into 1/2-inch thick slices
- 1 small yellow onion, thinly sliced
- 8 dried figs, halved lengthwise
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon ground black pepper
Preheat the oven to 375°F.
Pat turkey dry with paper towels, then transfer to a rack set inside a large roasting pan and brush all over with 4 tablespoons of the butter.
Sprinkle all over with 1/2 teaspoon of the salt and roast, basting occasionally and tenting with foil if it gets too dark, about 2 hours.
Meanwhile, make the glaze by whisking together 2 tablespoons of the lemon juice, 1 tablespoon of the remaining butter, ginger and sugar until well combined.
Brush entire turkey with glaze and continue to roast, uncovered, until a thermometer inserted in the thickest part of the leg reads 165°F, about 30 minutes longer.
Remove turkey from the oven and set aside to let rest for 15 minutes before carving.
Just after glazing the turkey, prepare the roasted fruit.
Combine pears, apples, onions and figs in a medium bowl and toss with remaining 3 tablespoons butter, 2 tablespoons lemon juice, 1/2 teaspoon salt, thyme and pepper.
Transfer fruit mixture to a greased 9x13-inch baking dish and roast, tossing gently halfway through, until softened and golden brown, about 30 minutes; transfer fruit to a serving dish.
Drizzle turkey with pan drippings and serve with fruit on the side.
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- 1 (12- to 16-pound) turkey, neck and giblets removed
- 8 tablespoons (1 stick) unsalted butter, melted and divided
- 1 teaspoon fine sea salt, divided
- 1/4 cup lemon juice, divided
- 1 tablespoon grated fresh ginger
- 1/4 cup packed light brown sugar
- 2 pears, cored and cut into 1/2-inch thick slices
- 2 apples, cored and cut into 1/2-inch thick slices
- 1 small yellow onion, thinly sliced
- 8 dried figs, halved lengthwise
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon ground black pepper