Miso-Rubbed Turkey with Turkey Gravy

Ingredients for Miso-Rubbed Turkey with Turkey Gravy

• 1 medium onion, quartered but left unpeeled

• 120ml miso (white or red fermented-soybean paste)

• 1 stick (110g ) unsalted butter, softened, plus additional melted butter (from 1/2 stick) if turkey drippings yield less than 80g 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 teaspoons salt

• 240ml water

• 2150ml turkey stock

• 180ml plain flour

• 2 small metal picks or skewers

• kitchen string

• a 19- by 13-inch flameproof roasting pan with a rack

• an instant-read thermometer

Peel and chop 1 onion quarter, then pulse in a food processor until finely chopped. Add miso and purée until smooth. Add 1/2 stick softened butter and 1/2 teaspoons pepper and purée until combined (mixture will appear curdled).

Put oven rack in lowest position and preheat oven to 177°C.

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. Sprinkle large cavity with salt and remaining 1/2 teaspoons 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.

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

Melt remaining 1/2 stick softened butter and brush over turkey, then add water (240ml ) 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 77°C, 2 to 2 1/2 hours more (total roasting time: 2 1/2 to 3 hours). Remove foil for last 30 minutes of roasting if turkey is pale. Transfer turkey to a platter (reserve roasting pan) and let stand, loosely covered, 25 minutes (temperature will rise to 82°C while turkey stands). Remove picks from 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 110g fat, add enough melted butter to total 120ml .) Pour pan juices and 1925ml 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. Pour through sieve into remaining stock and bring to a simmer.

Cook flour and 60g reserved fat in a 4-quart heavy pot over moderately low heat, whisking, 5 minutes. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.