Photo: Claudio Schwarz
Estimated Nutrition (whole recipe, rough)
413
Calories
30g
Protein
19g
Fat
32g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Turkey | 100g cooked | 189 |
| Butter | 1 tbsp (14g) | 102 |
| Honey | 1 tbsp (21g) | 64 |
| Fig | 1 medium (50g) | 37 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (10 to 12 pound) fresh turkey
- kosher salt and freshly ground black pepper
- 2 sticks unsalted butter, 1 to rub under the skin of the bird and 1 for the glaze
- 1½ cups dried California figs, pitted and roughly chopped
- ¼ cup honey
- 2 tablespoons lemon juice
- 3 cups warm water
- ½ cup balsamic vinegar
- =
Directions
1
Begin by re-hydrating the figs.
2
In a large mixing bowl add the figs, honey, lemon juice and cover with warm water.
3
Cover with plastic wrap and set aside for 20 to 25 minutes until the figs are tender and soft.
4
Strain the figs and reserve the liquid - as this will be the base for the glaze.
Recipe sourced from
fandom