Preheat the oven to 424F/220 C.

In a large bowl, whisk together all the ingredients for the marinade until smooth.

Rinse and pat dry the turkey legs. Spread the rosemary, bay leaves, orange slices, and garlic on the bottom of a roasting pan large enough to hold the turkey thighs in one layer. Pour in the chicken broth. Season the thighs with salt and pepper, and brush on all sides with the marinade. Set aside leftover marinade. Cover the pan with parchment paper then with aluminum foil, pressing around the perimeter of the pan to seal.

Roast for about 1 hour, or until the thighs have turned golden brown. Remove the parchment and foil, brush with remaining marinade and continue roasting, uncovered, for about 30 minutes.

While the turkey continues to roast, prepare the figs: In a medium saucepan, place the ouzo or Mavrodaphne wine, water, peppercorns, orange zest and figs. Bring to a boil, then reduce heat and simmer until the figs are puffy and the liquid reduced by half and the consistency of a thin syrup, about 20 minutes. Remove and set aside, covered, to keep warm.

Remove turkey from oven, cool for 10 minutes and serve, with the fig mixture spooned over each thigh.