Ingredients:

  • 1 cup (240 ml) white miso paste
  • 1/4 cup (60 ml) low-sodium soy sauce
  • 1/4 cup (60 ml) sesame oil
  • 1/4 cup (60 ml) rice vinegar
  • 2 tablespoons (30 g) brown sugar
  • 4 cloves garlic, minced
  • 1 tablespoon (15 g) fresh ginger, grated
  • 2 tablespoons (30 g) water (to thin, if needed)
  • 12-14 lb (5.4-6.4 kg) whole turkey, thawed
  • 2 tablespoons (30 g) sea salt (for brining)
  • 1 tablespoon (15 g) freshly cracked black pepper
  • Fresh herbs (thyme, rosemary, sage, optional for stuffing)

Instructions:

  1. In a large mixing bowl, whisk together the white miso paste, soy sauce, sesame oil, rice vinegar, brown sugar, minced garlic, grated ginger, and water until smooth.
  2. Place the thawed turkey in a large roasting pan. Pat dry with paper towels. Season the cavity with sea salt and black pepper.
  3. Generously rub the miso marinade all over the turkey, ensuring even coverage. Cover and refrigerate for at least 4 hours (preferably overnight).
  4. Preheat your oven to 350°F (175°C).
  5. Remove turkey from the refrigerator and let it sit at room temperature for 30 minutes. Tent the turkey loosely with aluminum foil and roast for 1.5 hours.
  6. Baste the turkey with additional marinade every 20-30 minutes.
  7. Remove the foil for the last 30 minutes of roasting. Check internal temperature in the thickest part of the breast and thigh, aiming for 165°F (74°C).
  8. Once cooked, remove the turkey from the oven. Let it rest for 20-30 minutes before carving to retain juices. Serve with sides of your choice.