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Epicurious
Gourmet

Miso-Rubbed Turkey with Turkey Gravy

4.8

(17)

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.

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