Roasted Garlic & Meyer Lemon-Rubbed Turkey

Ingredients
  

  • 2 heads Garlic
  • 3 Meyer Lemons
  • 1/4 cup White Miso
  • 2 tbsps Canola Oil
  • 1 tbsp Fresh Thyme chopped, plus 3 sprigs
  • 1/2 tsp Freshly Ground Pepper
  • 1 10 to 12lb Turkey
  • 1 medium Yellow Onion, peeled and quartered, divided
  • 2 cups Water, plus more as needed

Instructions
 

  • To prepare turkey: Position rack in lower third of oven; preheat to 400°F.
  • Rub off excess papery skin from garlic heads without separating the cloves. Slice the tips off, exposing the ends of the cloves. Place the heads on a square of foil. Sprinkle with 4 teaspoons water and wrap into a package. Roast until very soft, 40 to 45 minutes. Unwrap and let cool.
  • Zest lemons. Place the zest in a medium bowl; juice the lemons into the bowl through a strainer to catch the seeds. Reserve the squeezed lemon skins.
  • Add miso, oil, chopped thyme and pepper to the lemon mixture. Squeeze the garlic cloves out of their skins into the bowl. Whisk until the mixture forms a paste.
  • Reduce oven temperature to 350 degrees. Set aside giblets and neck for making Turkey Giblet Stock, if desired. Pat the turkey dry with paper towels.
  • Loosen the skin over the breast and thigh meat. Rub the paste under the skin onto the breast meat and leg meat and a little inside the cavity. Tuck the wing tips under the turkey. Place the reserved squeezed lemon skins, thyme sprigs and 2 onion quarters in the cavity. (You may not use all the citrus skins.) Tie the legs together with kitchen string. Place the turkey breast-side up on a roasting rack set in a large roasting pan.
  • Roast the turkey for 1 hour. Add 2 cups water and the remaining onion to the pan, tent with foil and continue roasting for 1 hour more. Baste the turkey with pan drippings and continue roasting, basting every 15 minutes or so, until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165°F, 1½ to 2 hours more. Add more water 1 cup at a time if the pan is dry.
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