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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 325°F. Place turkey, skin-side down, between two pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly from the center to the edges into a square of even thickness. Remove plastic wrap. Sprinkle turkey evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper.
For stuffing, cook sausage in a medium skillet until browned, using a wooden spoon to break up meat as it cooks. Drain off fat. In a medium bowl, combine sausage, green onions, figs and fennel seeds.
Spoon stuffing onto turkey. Roll up turkey and stuffing into a spiral. Tie at 2-inch intervals with 100-percent-cotton kitchen string. Sprinkle with the remaining 1/4 teaspoon each salt and pepper.
Place turkey in a shallow roasting pan. Rub skin with the oil. Roast for 1 1/4 to 1 3/4 hours or until turkey is no longer pink (170°F) and an instant-read thermometer inserted into center of the stuffing registers 165°F.
Transfer turkey to a cutting board. Cover with foil; let stand for 10 minutes. Remove and discard string before slicing.