Miso Ginger Turkey
The combination of miso and ginger is one of my favorite glazes to use on everything from turkey to chicken or salmon. As the meat cooks the butter keeps the meat moist while the miso and honey caramelize on the outside.
Nutrition Facts
Ingredients
Instructions
Heat oven to 375ºF (190ºC).
In a small bowl whisk together the white miso, butter, honey, mirin and ginger until completely combined.
Remove the giblets from the turkey if necessary and discard (or save for stock) then dry the cavity of the bird with paper towels.
Lay the turkey on its back and pull the legs away from the bird, slicing through the skin and around the leg along the bone until you can easily remove the legs. Halve the legs by dividing them into the thigh and the drumstick.
Pull out the wings so you can see the joints. Slice through the skin at the middle joint and bend to expose the joint and slice through it.
Use kitchen shears to remove the backbone by cutting down the sides of the backbone where it meets the ribcage of the turkey and discard (or save for stock). Slice the breasts off the carcass.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Cookingwithcocktailrings →
Comments & Photos
Be the first to share your thoughts!
Did you make this recipe?
Leave a Comment