Roasted Garlic & Meyer Lemon-Rubbed Turkey
- 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
- 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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