Miso-Rubbed Turkey with Turkey Gravy

Name: Miso-Rubbed Turkey with Turkey Gravy
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoon black pepper; 177 milliliters all-purpose flour; 1 medium onion, quartered but left unpeeled; 118 milliliters miso (white or red fermented-soybean paste); 1 teaspoons salt; 5 kilograms turkey, any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets reserved for another use if desired; 2 liters turkey stock; 118 milliliters stick unsalted butter, softened, plus additional melted butter (from 1/2 stick) if turkey drippings yield less than 1/2 cup fat; 237 milliliters water

Miso-Rubbed Turkey with Turkey Gravy requires roughly 5 hours from start to finish. One serving contains 769 calories, 92g of protein, and 34g of fat. This recipe serves 10. Not Head to the store and pick up pepper, salt, onion, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. It works well as a main course.

Instructions

Peel and chop 1 onion quarter, then pulse in a food processor until finely chopped.

Ingredients you will need

Onion

Equipment you will use

Food Processor

Add miso and purée until smooth.

Ingredients you will need

Miso

Add 1/2 stick softened butter and 1/2 teaspoon pepper and purée until combined (mixture will appear curdled).

Ingredients you will need

Butter

Pepper

Put oven rack in lowest position and preheat oven to 350°F.

Equipment you will use

Oven

Rinse turkey inside and out, then pat dry. Working from large cavity end, gently run your fingers between skin and meat of breast to loosen skin, being careful not to tear skin. Push miso butter under skin, including thighs and drumsticks, and massage skin from outside to spread miso evenly (see Kitchen Notebook, page 230).

Ingredients you will need

Chicken Drumsticks

Butter

Spread

Whole Turkey

Meat

Miso

Sprinkle large cavity with salt and remaining 1/2 teaspoon pepper. Fold neck skin under body and secure with metal picks or skewers, then stuff large cavity with remaining 3 onion quarters. Tie drumsticks together with string and tuck wings under body.

Ingredients you will need

Chicken Drumsticks

Pepper

Onion

Chicken Wings

Salt

Equipment you will use

Skewers

Put turkey on rack in roasting pan and roast 30 minutes.

Ingredients you will need

Whole Turkey

Equipment you will use

Roasting Pan

Melt remaining 1/2 stick softened butter and brush over turkey, then add water (1 cup) to roasting pan. Tent turkey with foil and roast, basting every 30 minutes and adding more water to pan if necessary, until thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 2 to 2 1/2 hours more (total roasting time: 2 1/2 to 3 hours).

Ingredients you will need

Butter

Whole Turkey

Water

Bone

Equipment you will use

Roasting Pan

Kitchen Thermometer

Aluminum Foil

Remove foil for last 30 minutes of roasting if turkey is pale.

Ingredients you will need

Whole Turkey

Equipment you will use

Aluminum Foil

Transfer turkey to a platter (reserve roasting pan) and let stand, loosely covered, 25 minutes (temperature will rise to 180°F while turkey stands).

Ingredients you will need

Whole Turkey

Equipment you will use

Roasting Pan

Remove picks from turkey.

Ingredients you will need

Whole Turkey

Pour pan juices through a fine-mesh sieve into a 2-quart glass measure, then skim off and reserve fat. (If there is less than 1/2 cup fat, add enough melted butter to total 1/2 cup.)

Ingredients you will need

Butter

Equipment you will use

Sieve

Frying Pan

Pour pan juices and 8 cups turkey stock into a 3-quart saucepan and bring to a simmer. Straddle roasting pan across 2 burners, then add remaining cup turkey stock and deglaze roasting pan by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute.

Ingredients you will need

Turkey Stock

Equipment you will use

Roasting Pan

Sauce Pan

Pour through sieve into remaining stock and bring to a simmer.

Ingredients you will need

Stock

Equipment you will use

Sieve

Cook flour and 1/2 cup reserved fat in a 4-quart heavy pot over moderately low heat, whisking, 5 minutes.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Pot

Add hot stock mixture in a fast stream, whisking constantly to prevent lumps, then simmer, whisking occasionally, until gravy is thickened, about 10 minutes. Stir in any turkey juices accumulated on platter and season gravy with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Turkey

Gravy

Stock

Equipment you will use

Whisk

•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.

Ingredients you will need

Butter

Whole Turkey

Miso

Wrap