Miso-Rubbed Turkey With Turkey Gravy
Serves: 5
Lilian Bahringer
1 January 1970
Based on User reviews:
47
Spice
66
Sweetness
63
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 medium
Onion (quartered but left unpeeled)1 tsp
Black Pepper1 tsp
Salt1 cup
Water9 cups
Turkey Stock3 cup
All-Purpose FlourDirections:
1
Remove foil for last 30 minutes of roasting if turkey is pale
2
Peel and chop 1 onion quarter, then pulse in a food processor until finely chopped
3
Add miso and purée until smooth
4
Add 1/2 stick softened butter and 1/2 teaspoon pepper and purée until combined (mixture will appear curdled)
5
Put oven rack in lowest position and preheat oven to 350°F
6
Rinse turkey inside and out, then pat dry
7
Working from large cavity end, gently run your fingers between skin and meat of breast to loosen skin, being careful not to tear skin
8
Push miso butter under skin, including thighs and drumsticks, and massage skin from outside to spread miso evenly (see Kitchen Notebook, page 230)
9
Sprinkle large cavity with salt and remaining 1/2 teaspoon pepper
10
Fold neck skin under body and secure with metal picks or skewers, then stuff large cavity with remaining 3 onion quarters
11
Tie drumsticks together with string and tuck wings under body
12
Put turkey on rack in roasting pan and roast 30 minutes
13
Melt remaining 1/2 stick softened butter and brush over turkey, then add water (1 cup) to roasting pan
14
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)
15
Transfer turkey to a platter (reserve roasting pan) and let stand, loosely covered, 25 minutes (temperature will rise to 180°F while turkey stands)
16
Remove picks from turkey
17
Pour pan juices through a fine-mesh sieve into a 2-quart glass measure, then skim off and reserve fat
18
(If there is less than 1/2 cup fat, add enough melted butter to total 1/2 cup
19
) Pour pan juices and 8 cups turkey stock into a 3-quart saucepan and bring to a simmer
20
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
21
Pour through sieve into remaining stock and bring to a simmer
22
Cook flour and 1/2 cup reserved fat in a 4-quart heavy pot over moderately low heat, whisking, 5 minutes
23
Add hot stock mixture in a fast stream, whisking constantly to prevent lumps, then simmer, whisking occasionally, until gravy is thickened, about 10 minutes
24
Stir in any turkey juices accumulated on platter and season gravy with salt and pepper
25
Peel and chop 1 onion quarter, then pulse in a food processor until finely chopped
26
Add miso and purée until smooth
27
Add 1/2 stick softened butter and 1/2 teaspoon pepper and purée until combined (mixture will appear curdled)
28
Put oven rack in lowest position and preheat oven to 350°F
29
Rinse turkey inside and out, then pat dry
30
Working from large cavity end, gently run your fingers between skin and meat of breast to loosen skin, being careful not to tear skin
31
Push miso butter under skin, including thighs and drumsticks, and massage skin from outside to spread miso evenly (see Kitchen Notebook, page 230)
32
Sprinkle large cavity with salt and remaining 1/2 teaspoon pepper
33
Fold neck skin under body and secure with metal picks or skewers, then stuff large cavity with remaining 3 onion quarters
34
Tie drumsticks together with string and tuck wings under body
35
Put turkey on rack in roasting pan and roast 30 minutes
36
Melt remaining 1/2 stick softened butter and brush over turkey, then add water (1 cup) to roasting pan
37
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)
38
Remove foil for last 30 minutes of roasting if turkey is pale
39
Transfer turkey to a platter (reserve roasting pan) and let stand, loosely covered, 25 minutes (temperature will rise to 180°F while turkey stands)
40
Remove picks from turkey
41
Pour pan juices through a fine-mesh sieve into a 2-quart glass measure, then skim off and reserve fat
42
(If there is less than 1/2 cup fat, add enough melted butter to total 1/2 cup
43
) Pour pan juices and 8 cups turkey stock into a 3-quart saucepan and bring to a simmer
44
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
45
Pour through sieve into remaining stock and bring to a simmer
46
Cook flour and 1/2 cup reserved fat in a 4-quart heavy pot over moderately low heat, whisking, 5 minutes
47
Add hot stock mixture in a fast stream, whisking constantly to prevent lumps, then simmer, whisking occasionally, until gravy is thickened, about 10 minutes
48
Stir in any turkey juices accumulated on platter and season gravy with salt and pepper