Skip to main content
Epicurious
Gourmet

Miso-Rubbed Turkey with Turkey Gravy

4.8

(17)

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.

See Related Recipes and Cooking Tips

Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Crème Anglaise
The silky French vanilla sauce that goes with everything.
Smashed Broccoli Pasta
A feel-good dinner designed to cram a ton of veg in each serving.
Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Mascarpone Cheesecake
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.