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Recipe Detail Page
Fig, Balsamic and Orange Glaze
Holiday 2018
We love this glaze on traditional roast turkey, especially as the sticky drippings in the roasting pan make the best gravy. Simply deglaze the pan with some fruity white wine—Chardonnay is good—then add turkey stock and simmer down until the gravy is the consistency you like. Add a splash of cream, and season with salt and pepper to taste. Reduce the quantity of glaze for a smaller turkey, or refrigerate any leftovers to use later on roast chicken or pork.
Makes about 1 cup (250 mL); enough for one 15- to 18-lb (6.8- to 8.16-kg) turkey
¾ cup (175 mL) good-quality balsamic vinegar
¾ cup (175 mL) fig jam
⅓ cup (80 mL) orange juice
2 tbsp (30 mL) olive oil
1 tsp (5 mL) finely grated orange zest
15 to 18 lb (6.8 to 8.16 kg) turkey
1. In a small saucepan, whisk together vinegar, jam and orange juice. Bring to a boil over medium- high heat. Reduce heat to medium and boil gently, stirring often, until mixture has reduced to about 1 cup (250 mL) and is jamlike but still a little loose, 15 to 20 minutes.
2. Remove from heat and stir in olive oil and orange zest. Set aside to cool slightly.
3. Roast turkey following your favourite method. Thirty minutes before turkey is ready, spoon and spread one-third of glaze over breast, legs and wings. Roast for 15 minutes, then spoon and spread with a further one-third of glaze.
4. When ready, remove turkey from oven, then spoon over remaining glaze. Let stand for at least 15 minutes before carving.
Makes about 1 cup (250 mL); enough for one 15- to 18-lb (6.8- to 8.16-kg) turkey
