Roasted Turkey With Figs And Muscat Gravy

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1 cup Muscat

2 sage leaves

1 Scotch bonnet chile, halved


1 stick (4 ounces) unsalted butter, at room temperature

One 20-pound fresh turkey at room temperature, neck and giblets reserved for stock

Salt and freshly ground pepper

Anadama Bread and Fig Stuffing with Celery and Cracklings

10 boiling onions, peeled and halved lengthwise

20 moist and plump dried black Mission figs, steeped in 2 cups of Muscat for 10 minutes

Thyme sprigs and sage leaves

1 stick (4 ounces) unsalted butter, melted

4 fresh fig or grape leaves or rinsed brined grape leaves

3/4 cup all-purpose flour

3 cups Rich Turkey Stock, plus reserved giblets

1 tablespoon fresh lemon juice

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