Miso Ginger Turkey

The combination of miso and ginger is one of my favorite glazes to use on everything from turkey to chicken or salmon. As the meat cooks the butter keeps the meat moist while the miso and honey caramelize on the outside.

📝 Ingredients

• 1/4 cup white miso
• 4 tablespoons unsalted butter, (at room temperature)
• 2 tablespoons honey
• 1 tablespoon mirin
• 2 tablespoons freshly grated ginger
• 1 10-14 pound young turkey, thawed if necessary
• Kosher salt, (as needed)
• 1 teaspoon white sesame seeds

👨‍🍳 Instructions

1. 1Heat oven to 375ºF (190ºC).
2. 2In a small bowl whisk together the white miso, butter, honey, mirin and ginger until completely combined.
3. 3Remove the giblets from the turkey if necessary and discard (or save for stock) then dry the cavity of the bird with paper towels.
4. 4Lay the turkey on its back and pull the legs away from the bird, slicing through the skin and around the leg along the bone until you can easily remove the legs. Halve the legs by dividing them into the thigh and the drumstick.
5. 5Pull out the wings so you can see the joints. Slice through the skin at the middle joint and bend to expose the joint and slice through it.
6. 6Use kitchen shears to remove the backbone by cutting down the sides of the backbone where it meets the ribcage of the turkey and discard (or save for stock). Slice the breasts off the carcass.
7. 7Arrange the turkey breasts, thighs, drumsticks and wings on a large baking sheet or two half sheet pans. Spread the miso butter mixture all over the skin of the turkey, making sure all sides of the drumsticks are covered. Season the turkey generously with salt.
8. 8Roast the turkey breast until the internal temperature reaches 165ºF (74ºC), about 1 hour. If it needs more time continue to check the temperature every 15 minutes.
9. 9Remove the turkey from the oven to a cutting board, cover and let rest for 10 to 15 minutes. Cut the turkey breast into slices on the bias and arrange on a serving platter with the drumsticks, thighs and wings. Serve hot or at room temperature garnished with sesame seeds.