Roast Turkey with Pistachio Stuffing and Fig Salad

Ingredients

• 1 free-range turkey (about 5kg)
• wild rocket leaves
• Pistachio and rosemary stuffing
• 1 small onion, finely chopped
• 50 ml extra-virgin olive oil
• 2 garlic cloves, finely chopped
• 200 gm bread (such as ciabatta), torn
• 80 gm pistachio kernels
• ¼ cup each finely chopped rosemary and flat-leaf parsley
• Finely grated rind of ½ lemon and ½ orange
• Orange and rosemary butter
• 150 gm butter, softened
• 1 tbsp finely chopped rosemary
• Finely grated rind of ½ orange (reserve orange for pan juices)
• Fig and mint salad
• 8 figs, peeled (optional), halved
• Juice each of 1 orange and 1 lemon
• 1 cup (loosely packed) mint, coarsely chopped
• 1½ golden shallots, shaved thinly on a mandolin