Mustard-Fig Roasted Turkey

Meanwhile, thinly slice Brussels sprouts.Thinly slice chives. Trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole.Peel, then cut potatoes into 1-inch pieces.

Meanwhile, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min. Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then Brussels sprouts and 1 tbsp (2 tbsp) water. Cook, stirring occasionally, until tender and slightly crisp, 6-7 min. Season with salt and pepper, then transfer to a plate.

Meanwhile, carefully remove turkey from the oven. Spoon or brush fig-mustard glaze over top of turkey.Return to the middle of the oven until turkey is cooked through, 18-20 min.**Meanwhile, add broccolini, 1 tbsp (2 tbsp) water, 1 tbsp (2 tbsp) oil to another unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the bottom of the oven, flipping halfway through, until golden-brown, 8-10 min. (TIP: Broccolini can burn quickly, so keep an eye on it!)

Meanwhile, halve plum, then remove pit. Halve nectarine, then remove pit. Heat the same pan (from step 3) over medium-high heat. When hot, add fruit, cut-side down, to the pan. Cover and cook, until golden-brown on bottom and warmed though, 3-4 min. Remove fruit from the pan. Let cool slightly, then cut into 1/4-inch pieces.Add plums, nectarines, half the chives, 1 tsp (2 tsp) oil,1/2 tbsp (1 tbsp) vinegar and remaining fig spread to a medium bowl. Season with salt and pepper, then toss to combine. Set aside.