1. Preheat oven to 450°F. In a large oven-safe heavy bottom skillet over medium high heat, add olive oil, then sauté onion 3-4 minutes, or until fragrant and just tender. Scatter rosemary sprigs around the edges of the pan.
2. Rub turkey on all sides with oil (or butter) and sprinkle with salt and pepper.
3. Place turkey in the skillet, on top of onion mixture; transfer skillet to the oven and turn temperature down to 400°F, and bake for 40 minutes. While it’s baking make the glaze.

Blueberry Balsamic Glaze:

1. Place 1⁄2 cup of the blueberries, figs and the balsamic vinegar in small sauce pan. Bring to a simmer, then turn heat to low, stirring occasionally until reduced by half.
2. Stir in maple syrup, whole grain mustard and a pinch of salt and pepper.
3. After the turkey has cooked for 40 minutes, brush the top with the glaze and pour the rest over the top. Give the pan a good shake.
4. Surround the turkey with the remaining blueberries, lower the oven temperature to 350 F, and continue roasting for 20 minutes until the turkey is cooked and reaches 160°F.