Before starting, preheat the oven to 425°F. Wash and dry all produce. Pat turkey dry with paper towels, then arrange on an unlined baking sheet. Drizzle with 1/2 tbsp (1 tbsp) oil. Season all over with 1 tsp (2 tsp) salt and 1/4 tsp (1/2 tsp) pepper.Roast turkey in the middle of the oven until golden-brown, 20-25 min. Meanwhile, stir together half the fig spread and mustard in a small bowl. Set aside.

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.

Drain and return potatoes to the same pot, off heat. Mash 3 tbsp (6 tbsp) butter and 1/2 cup (1 cup) milk into potatoes until creamy. Season with salt and pepper, to taste.Stir Brussels sprouts and remaining chives into mashed potatoes.Carve turkey.Divide turkey, mash and broccolini between plates.Spoon stone fruit salsa over the turkey.