Method

• 1.
  Soak figs in marsala for 30 minutes.
• 2.
  Meanwhile, heat butter and oil in a large frypan over medium heat. Add leeks, sprinkle with thyme and season. Cook, turning, for 10 minutes or until softened. Halve lengthways, then cool.
• 3.
  Place a large sheet of baking paper on a work surface. Lay pancetta slightly overlapping on paper. The layer should be big enough to enclose turkey.
• 4.
  Butterfly turkey through centre - not cutting right through - and open out like a book. Place in a large plastic bag, then flatten thickest parts slightly with a rolling pin. Remove from bag, lay on pancetta, then season. Place 2 leek halves end to end down centre of turkey, followed by figs, then remaining leek. Lift paper and use to help you roll turkey around filling - it should be fully covered by pancetta. Discard paper, then wrap roll tightly in foil. Chill for 2 hours.
• 5.
  Preheat oven to 180°C. Bake turkey in a roasting pan for 1 hour. Remove foil, brush with syrup and roast for 25 minutes or until juices run clear when meat is pierced with a skewer. Cover loosely with foil, rest for 15 minutes, then slice thickly. Serve with scattered with mustard fruits.