Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Roast Turkey with Figs, Port and Seville…
Roast Turkey with Figs, Port and Seville Orange Marmalade

Roast Turkey with Figs, Port and Seville Orange Marmalade

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 8

Looking for a special and different way to enjoy turkey? Try this Roast Turkey with Figs, Port and Seville Orange Marmalade from chef and cookbook author Gill Meller. He says, “Sweet, sticky figs and the deep, slightly bitter flavour of seville orange marmalade work beautifully with the port and rosemary. I like to serve a few glazed figs on each plate, alongside slices of moist turkey and a generous trickle of rich, fruity roasting juices.” Serve it with Gill’s Beef Dripping Roast Potatoes with Peppercorns and Smoked Bacon Lardons and Braised Red Cabbage with Pears, Walnuts and RaisinsLooking for more turkey recipes? Look no further.
Share recipe


  • 4½ kg turkey (approx. including giblets), at room temperature, giblets removed
  • 50g salted butter, softened
  • 10g rosemary, stripped and leaves finely chopped (stems reserved)
  • 10g thyme, stripped and leaves finely chopped (stems reserved)
  • 1 red onion, peeled and quartered
  • 1 garlic bulb, halved widthways
  • 3 tbsp seville orange marmalade
  • 300g dried soft figs
  • 250ml port (any type)
  • 650ml ready-made chicken stock
  • 1 small handful bay leaves (fresh or dried), to garnish (optional)
  • 2 tbsp plain flour


Step 1

Preheat the oven to 200°C/180°C fan/gas 6. Put the turkey in a roasting tin; rub with butter and season. Add the giblets to the tin; scatter the chopped herbs over the bird. Stuff the cavity with the herb stems, onion and garlic.

Step 2

Place in the oven for 45 mins. Remove it and reduce the temp to 190°C/170°C fan/gas 5. Baste with the juices and spoon the marmalade loosely over the thighs and breast: it’ll melt to coat the bird in the oven. Scatter the figs around the edge; pour in the port and 250ml stock. Roast for 20 mins per kg, basting often. If the tray looks dry, add a splash of water. To test if done, pierce the thigh where it meets the body: the juices should run clear. If not, roast for 20 mins more; test again. Rest, covered loosely with foil, for at least 25-30 mins.

Step 3

Transfer the turkey to a platter and arrange the figs around it. Garnish with the bay leaves (if using); cover.

Step 4

Set the tin over a medium heat. Whisk the flour into the roasting juices; bubble for 1 min; add the remaining stock. Simmer for 5 mins; strain and season.

Step 5

Carve the turkey and serve in slices with the figs, gravy and sides. Leftovers will keep covered and chilled for 5 days.

Tips or serving suggestions

Allow at least 30 mins for the turkey to rest.

Shop the ingredients

You might like