Miso-Rubbed Turkey with Turkey Gravy Recipe

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Ingredients:

Serving

1 medium onion, quartered but left unpeeled
1/2 cup miso (white or red fermented-soybean paste)
1 stick (1/2 cup) unsalted butter, softened
1 tsp 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 tsp salt
1 cup water
9 cupsturkey stock
3/4 cup all-purpose flour

Directions:

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 teaspoon pepper and purée until combined (mixture will appear curdled).
Put oven rack in lowest position and preheat oven to 350°F.
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). 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.
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 (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). 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 180°F 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 1/2 cup fat, add enough melted butter to total 1/2 cup.) 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. Pour through sieve into remaining stock and bring to a simmer.
Cook flour and 1/2 cup 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.
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1405.54 Kcal (5885 kJ)
Calories from fat	645.82 Kcal
		% Daily Value*
Total Fat	71.76g	110%
Cholesterol	632.42mg	211%
Sodium	1679.51mg	70%
Potassium	1857.09mg	40%
Total Carbs	14.8g	5%
Sugars	1.58g	6%
Dietary Fiber	1.56g	6%
Protein	178.28g	357%
Vitamin C	1mg	2%
Vitamin A	0.3mg	9%
Iron	8.4mg	47%
Calcium	113.2mg	11%

Amount Per 100 g
Calories	157.05 Kcal (658 kJ)
Calories from fat	72.16 Kcal
		% Daily Value*
Total Fat	8.02g	110%
Cholesterol	70.67mg	211%
Sodium	187.67mg	70%
Potassium	207.51mg	40%
Total Carbs	1.65g	5%
Sugars	0.18g	6%
Dietary Fiber	0.17g	6%
Protein	19.92g	357%
Vitamin C	0.1mg	2%
Iron	0.9mg	47%
Calcium	12.6mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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