Name: Miso-Rubbed Turkey with Turkey Gravy
Cook time: 1 1/4 hr
Total time: 4 1/2 hr
Yield: 8–10 servings
Ingredients: 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, plus additional melted butter (from 1/2 stick) if turkey drippings yield less than 1/2 cup 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 teaspoon salt; 1 cup water; 9 cupsturkey stock; 3/4 cup all-purpose flour; 2 small metal picks or skewers; kitchen string; a 19- by 13-inch flameproof roasting pan with a rack; an instant-read thermometer

Whole roast turkey on a platter decorated with persimmons and sage leaves.

Photo by Matthew Hranek

Using miso on the turkey is a great way to get wonderfully moist meat — always a challenge at Thanksgiving. The skin doesn't get as crisp as it would without, but we think the succulent results are well worth the trade-off. The miso won't give the turkey an Asian flavor, but it will add a rich meatiness to the gravy. Don't use a brined or kosher turkey for this recipe or the bird will be too salty (miso has a high sodium content).

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.

Recipe notes

See Related Recipes and Cooking Tips

17 Ways to Make the Most Out of Miso
The secret to extra-savory flavor is in your fridge.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

Gochujang Turkey Sweet Potatoes

Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.

Recipe notes

17 Ways to Make the Most Out of Miso