Mellow white miso paste is the secret ingredient in this amazing roast
turkey rubbed with Meyer lemon and roasted garlic. The miso gives the
turkey a mildly salted taste without the hassle of brining.
10 (3-ounce) servings, plus leftovers
Active Time: Total Time:
2 heads garlic
3 Meyer lemons (see Tip)
1/4 cup white miso (see Note)
2 tablespoons canola oil
1 tablespoon chopped fresh thyme, plus 3 sprigs
1/2 teaspoon freshly ground pepper
1 10- to 12-pound turkey, neck and giblets reserved for stock (discard liver)
1 medium yellow onion, peeled and quartered, divided
2 cups water, plus more as needed
Turkey Giblet Stock
(optional; 4 cups reduced-sodium chicken broth may be used instead to make the gravy)
6 cups water
1 medium onion, peeled and quartered
1 medium carrot, chopped
1 stalk celery, chopped
1 bay leaf
1 sprig fresh thyme
1 teaspoon whole black peppercorns
1/4 cup all-purpose flour
1 cup dry white wine
2 tablespoons Meyer lemon juice or 4 teaspoons lemon juice plus 2 teaspoons orange juice
1/4 teaspoon salt
Freshly ground pepper to taste
To prepare turkey: Position rack in lower third of oven; preheat to 400°F.
Rub off excess papery skin from garlic heads without
separating the cloves. Slice the tips off, exposing the ends of the
cloves. Place the heads on a square of foil. Sprinkle with 4 teaspoons
water and wrap into a package. Roast until very soft, 40 to 45 minutes.
Unwrap and let cool.
Zest lemons. Place the zest in a medium bowl; juice the
lemons into the bowl through a strainer to catch the seeds. Reserve the
squeezed lemon skins.
Add miso, oil, chopped thyme and pepper to the lemon
mixture. Squeeze the garlic cloves out of their skins into the bowl.
Whisk until the mixture forms a paste.
Reduce oven temperature to 350°. Set aside giblets and
neck for making Turkey Giblet Stock, if desired. Pat the turkey dry with
Loosen the skin over the breast and thigh meat. Rub the
paste under the skin onto the breast meat and leg meat and a little
inside the cavity. Tuck the wing tips under the turkey. Place the
reserved squeezed lemon skins, thyme sprigs and 2 onion quarters in the
cavity. (You may not use all the citrus skins.) Tie the legs together
with kitchen string. Place the turkey breast-side up on a roasting rack
set in a large roasting pan.
Roast the turkey for 1 hour. Add 2 cups water and the
remaining onion to the pan, tent with foil and continue roasting for 1
hour more. Baste the turkey with pan drippings and continue roasting,
basting every 15 minutes or so, until an instant-read thermometer
inserted into the thickest part of a thigh without touching bone
registers 165°F, 1 1/2 to 2 hours more. Add more water 1 cup at a time
if the pan is dry.
To prepare stock: Meanwhile, combine the reserved turkey
neck and giblets (except liver), water, onion, carrot and celery in a
large saucepan; bring to a boil. Add bay leaf, thyme and peppercorns.
Reduce heat and simmer, skimming and discarding any foam, for 1 hour.
Strain stock through a fine-mesh sieve into a medium bowl and let cool.
Discard solids. If necessary, add enough water (or reduced-sodium
chicken broth) to measure 4 cups stock.
Transfer the turkey to a clean cutting board (reserve
the pan juices and onions). Let the turkey rest while you make Citrus
To prepare gravy: Skim off any visible fat from the juices from the roasting pan.
Whisk 1/2 cup of the stock and flour in a small bowl until smooth; set aside.
Set the roasting pan over two burners on medium heat.
Add wine; bring to a boil and cook, scraping up the browned bits, until
the liquid is reduced by about half, 2 to 4 minutes. Add the remaining 3
1/2 cups stock. Increase heat to medium-high; return to a boil,
stirring often. Boil until the liquid is reduced by about half, 6 to 8
Whisk the reserved flour-stock mixture and add to the
pan, whisking constantly, until the gravy thickens, 1 to 3 minutes. Stir
in lemon juice (or lemon and orange juices). Remove from the heat and
pour the gravy through a fine sieve into a large measuring cup. (Discard
the solids.) Season with salt and pepper.
Remove the string and carve the turkey. Serve with the gravy.
Tips & Notes
Make Ahead Tip: Prepare through Step 4; cover and refrigerate the garlic-lemon paste for up to 1 week. | Equipment: Kitchen string
Tip: Look for Meyer lemons from late
fall to early spring in well-stocked supermarkets and specialty grocers.
If you can’t find them, use 2 teaspoons lemon zest and 1 teaspoon
orange zest plus 2 tablespoons lemon juice and 2 teaspoons orange juice
in Step 3. Place lemon and orange skins into the cavity in Step 6.
Note: Miso is fermented soybean paste
made by inoculating a mixture of soybeans, salt and grains (usually
barley or rice) with koji, a beneficial mold. Miso is undeniably salty,
so a little goes a long way. White or sweet miso (Shiromiso), made with
soy and rice, is yellow and milder in flavor than red miso. Look for it
near the tofu in most supermarkets or natural-foods stores.
Per 3 ounces turkey (without skin) & 1/4 cup gravy:
6 g fat
( 1 g sat , 2 g mono
63 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 26 g protein; 1 g fiber; 250 mg sodium; 312 mg potassium. Nutrition Bonus: Zinc (17% daily value). Carbohydrate Servings: 0 Exchanges: 3 lean meat