Rosemary Citrus Miso-Rubbed Turkey
Serves: 4
Isabella Feil
1 January 1970
Based on User reviews:
34
Spice
51
Sweetness
58
Sourness
48
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
1 tbsp
Rosemary Leaves (dried)1 clove
Garlic (chopped)1 tsp
Poultry Seasoning2 cup
Unsalted Butter1 tsp
Seasoned Salt2 tbsps
Oil1 tbsp
Flour4 cups
Turkey Stock1 cup
Water1 cup
CornstarchDirections:
1
Pulse about 1/4 of onion rings, plus rosemary and garlic in a food processor until finely chopped
2
Add black pepper, poultry seasoning, and miso paste and purée until smooth
3
Add butter and purée — mixture will appear curdled
4
Put oven rack in lowest position and preheat to 350°F
5
Rinse turkey inside and out, then pat dry
6
Working from large cavity end, gently run fingers between skin and meat of breast to loosen skin, being careful not to tear skin
7
Push miso butter under skin, including thighs and drumsticks, and massage from outside to spread evenly
8
Place a lemon slice inside of a pepper ring and slide under skin, positioning evenly over breast and drumsticks
9
Repeat with remaining pepper and lemon slices until a pleasing pattern results
10
Sprinkle cavity with seasoned salt
11
Stuff cavity with lemon and orange quarters, squeezing juice into cavity as you go, and fold neck skin and flap into the cavity
12
Tie drumsticks together with kitchen string and tuck wings under body
13
Rub turkey with 2 tablespoons of oil
14
Shake 1 tablespoon flour in oven roasting bag, layer bottom of bag with onion and celery slices, and place bag into roasting pan
15
Place turkey on top of onions and celery in bag and close bag with tie included in the box
16
Cut six 1/2-inch slits in top of bag, as directed
17
Roast according to package directions, about 2 1/2 to 3 hours, or until timer pops out
18
Remove from oven and let sit in the bag for 30 minutes
19
Remove turkey from bag
20
Strain pan juices into a 3-quart saucepan and skim off excess fat, if desired
21
Add 4 cups turkey stock to pan juices and bring to a boil
22
While stock is reaching boil, whisk together water and cornstarch
23
Slowly pour cornstarch mixture into boiling stock, whisking continuously
24
Cook for 5 to 6 minutes or until gravy is thickened and clear
25
Stir in any turkey juices accumulated on platter and season gravy with salt and pepper
26
Pulse about 1/4 of onion rings, plus rosemary and garlic in a food processor until finely chopped
27
Add black pepper, poultry seasoning, and miso paste and purée until smooth
28
Add butter and purée — mixture will appear curdled
29
Put oven rack in lowest position and preheat to 350°F
30
Rinse turkey inside and out, then pat dry
31
Working from large cavity end, gently run fingers between skin and meat of breast to loosen skin, being careful not to tear skin
32
Push miso butter under skin, including thighs and drumsticks, and massage from outside to spread evenly
33
Place a lemon slice inside of a pepper ring and slide under skin, positioning evenly over breast and drumsticks
34
Repeat with remaining pepper and lemon slices until a pleasing pattern results
35
Sprinkle cavity with seasoned salt
36
Stuff cavity with lemon and orange quarters, squeezing juice into cavity as you go, and fold neck skin and flap into the cavity
37
Tie drumsticks together with kitchen string and tuck wings under body
38
Rub turkey with 2 tablespoons of oil
39
Shake 1 tablespoon flour in oven roasting bag, layer bottom of bag with onion and celery slices, and place bag into roasting pan
40
Place turkey on top of onions and celery in bag and close bag with tie included in the box
41
Cut six 1/2-inch slits in top of bag, as directed
42
Roast according to package directions, about 2 1/2 to 3 hours, or until timer pops out
43
Remove from oven and let sit in the bag for 30 minutes
44
Remove turkey from bag
45
Strain pan juices into a 3-quart saucepan and skim off excess fat, if desired
46
Add 4 cups turkey stock to pan juices and bring to a boil
47
While stock is reaching boil, whisk together water and cornstarch
48
Slowly pour cornstarch mixture into boiling stock, whisking continuously
49
Cook for 5 to 6 minutes or until gravy is thickened and clear
50
Stir in any turkey juices accumulated on platter and season gravy with salt and pepper