Name: Miso-Rubbed Turkey with Turkey Gravy
Cook time: 1 1/4 hr
Total time: 4 1/2 hr
Yield: 8–10 servings
Ingredients: 1 medium onion, quartered but left unpeeled; 1/2 cup miso (white or red fermented-soybean paste); 1 stick (1/2 cup) unsalted butter, softened, plus additional melted butter (from 1/2 stick) if turkey drippings yield less than 1/2 cup fat; 1 teaspoon black pepper; 1 (12- to 14-lb) turkey, any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets reserved for another use if desired; 1/2 teaspoon salt; 1 cup water; 9 cupsturkey stock; 3/4 cup all-purpose flour; 2 small metal picks or skewers; kitchen string; a 19- by 13-inch flameproof roasting pan with a rack; an instant-read thermometer

Whole roast turkey on a platter decorated with persimmons and sage leaves.

Photo by Matthew Hranek

Using miso on the turkey is a great way to get wonderfully moist meat — always a challenge at Thanksgiving. The skin doesn't get as crisp as it would without, but we think the succulent results are well worth the trade-off. The miso won't give the turkey an Asian flavor, but it will add a rich meatiness to the gravy. Don't use a brined or kosher turkey for this recipe or the bird will be too salty (miso has a high sodium content).

Cooks' Notes

•Miso butter can be made 4 days ahead and chilled, covered. Soften at room temperature before using.
•Miso butter can be pushed under turkey skin 1 day ahead; chill bird on rack in roasting pan, covered with plastic wrap.

Recipe notes

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