Smoked Miso-Sesame Turkey
An exceptional smoked turkey with an umami-rich miso-sesame marinade that imparts a deep, complex flavor to the meat. The fermented miso paste caramelizes during smoking into a beautiful mahogany-brown glaze. A modern fusion of Japanese flavors and classic smoking technique.
Ingredients(for 1 kg)
Instructions
Marinating
24-48 hoursWhisk all marinade ingredients into a smooth paste. Massage marinade deep into the turkey meat, also pushing it under the breast skin. Store turkey covered with remaining marinade in a container in the refrigerator.
Preparation
30 minutesRemove turkey from marinade, lightly pat off excess marinade (do not remove completely). Acclimatize at room temperature for 30 minutes. Preheat smoker with cherry and apricot wood to 115-130 °C.
Smoking
5-6 hoursPlace turkey in smoker and smoke at 115-130 °C. Due to the sugar content in miso and mirin, start at a lower temperature (115 °C) and increase to 130 °C after 2 hours. Check core temperature every 30 minutes.
Glazing & Finish
45 minutesFrom a core temperature of 65 °C, apply remaining marinade (boiled) every 15 minutes. Sprinkle toasted sesame seeds in the last 15 minutes. Remove at 74-77 °C core temperature, rest for 20 minutes, then carve.
Pro Tip
White miso (Shiro Miso) is milder and sweeter than red miso and is better suited for poultry. The marinade can also be used as a mop sauce during smoking, but watch carefully for burning.
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