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Packed with unexpected sweet and savory umami flavor plus all the nostalgic nuances of tradition this Baked Turkey Breast with Miso and Orange is the perfect departure to your Thanksgiving – or really any – table.
Baked Turkey with Miso and Orange
I have made my fair share of roast chickens, turkeys and beyond but this Baked Turkey Breast with Miso and Orange may surpass them all. Because we skip baking the entire turkey, the breast stays tender and moist and honestly who likes the dark meat anyways? But the true star of the show is of course the complex sweet/savory glaze concoction I’ve created is the power player bring this recipe to stardom. I swear I want to slather it on everything from our air fryer salmon to shrimp and beyond. While miso and orange aren’t traditionally found in many turkey recipes, it’s the flavor departure we need to add a little excitement to Thanksgiving this year.
If you’ve ever cooked turkey or chicken that felt a little complacent and sad, this is sure to bring new life to your perspective.
Why We Love this Baked Turkey
- Bone-in, skin-on turkey breast is more flavorful than a simple skinless, boneless breast. The bone helps keep the flesh juicy while the skin helps gives you that crispy salty bite.
- The brine (if you choose to do it) of water + brown sugar + kosher salt impacts both flavor and moisture. It also helps ensure you don’t end up with those dry turkey-breast moments we all dread. But if you don’t have time, it’s no big deal to skip it.
- The miso-butter mixture (softened butter + white miso paste + grated garlic + ginger + orange zest + brown sugar + salt) is your flavor engine. Deep umami from the miso, sweetness from the sugar, brightness from the zest.
- Brushing the glaze (melted remaining miso-butter) partway through roasting adds another layer: that sticky, slightly shiny, deeply savory-sweet finish.
Ingredients in Baked Turkey
Turkey Breast. You need a bone-in, skin-on turkey breast – about five pounds. Something smaller or larger will also work but make sure to adjust the miso and cooking time accordingly.
Butter. I like to use a salted butter but anything works.
Miso. If you’ve never worked with miso paste, this is a great place to start! It’s sweet, savory and packed with umami flavor. I get mine here or at Whole Foods.
Garlic. You can either mince the garlic or grate it.
Brown sugar. A little bit of sweetness enchanses the miso.
Ginger. I don’t like a heavy hand of ginger but just a touch is the perfect compliment.
Orange zest. I don’t want to water down the compound butter with juice so the zest of the orange is the perfect way to infuse orange flavor without adding moisture.
Salt. Salt is arguably the most important aspect of any roast chicken or turkey. Not only does it flavor the meat but keeps it moist as well.
Let’s make Baked Turkey with Miso and Orange
Brine the turkey. It’s totally optional to brine the turkey. I’ve done it both with and without and if you have the time or remember ahead of time it’s pretty low maintenance and easy. Just pop the turkey in a solution of water, salt and sugar and let it sit overnight.
Dry the turkey. It is essential for the turkey skin to be super dry. I like to let it sit out at room temperature for an hour or so for two reasons: One, to dry the skin out. Two, so that the miso butter can easily glide over the turkey. If the turkey is super cold it will solidify.
Make the butter. Combine the softened butter, white miso paste, grated garlic, 2 tsp brown sugar, grated ginger, orange zest and 1 tsp salt.
Spread the butter. Place your turkey breast in a roasting pan or casserole dish.Using your fingers (or a small spoon), gently separate the skin from the flesh (most of the way down the breast). Spoon ¾ of the miso-butter under the skin, spreading it as far as you can reach — around the front, to the edges, etc.
Season! With the remaining 1½ tsp salt (you’ve already used 1 tsp in the mixture), sprinkle it over the exterior of the turkey breast (skin side up).
Bake! Slide the turkey into the preheated oven and roast for 1 hour.While it’s roasting, take the remaining miso-butter and melt it (microwave in 15-second increments until fully melted). After the 1 hour mark: open the oven, quickly brush the turkey with the glaze. Return to the oven and continue to cook until the internal temperature reaches 165 °F (use a reliable meat thermometer in the thickest part of the breast, not touching bone).
Rest! Let the turkey rest 15 minutes before carving. This pause allows juices to redistribute rather than run out onto your cutting board. Then carve, serve, and bask in the “ooo’s… ahh’s… did you make this?” comments.
Can you make this Baked Turkey Ahead of time?
Yes! You can prep the butter mixture a few hours ahead and keep it covered in the fridge. Also the brine can be done the night before. On the day-of: pat dry, bring to room temp, spread the butter and you’re set.
Tips and Tricks for Recipe Success
- Be gentle when lifting the skin. You don’t want to rip it — the skin helps hold the butter in place and crisp nicely. If torn, just adjust carefully.
- Temperature probe placement: Ensure your thermometer is not touching bone and is in the thickest part of the breast. Bones conduct heat faster, so you don’t want a false high reading.
- The miso + sugar mixture will start to caramelize at the edges; if you see it’s getting too dark too quickly, you can tent loosely with foil for the last 10-15 minutes. But you do want that nicely browned outer skin.
- Baked Turkey with Miso spectacular leftovers. Shaved slices for sandwiches, chopped into salads, even tossed into fried rice with the miso-orange glaze flavor still behind it.
Baked Turkey Breast with Miso
Ingredients
- 5 lb bone in, skin on turkey breast, thawed
- 5 tbsp softened butter
- 3 tbsp white miso paste
- 1 large garlic clove, grated
- 2 tsp brown sugar
- 1 tsp grated fresh ginger
- 1 1/2 tsp orange zest
- 2 1/2 tsp salt, divided
Turkey Brine
- 4 cup water
- 1/4 cup brown sugar
- 1/2 cup kosher salt
Equipment
Instructions
- If brining the turkey, start the night before. Add water, brown sugar and salt to a large pot that will hold the entire turkey breast. Stir to combine. Add the turkey. Place a lid on top and chill in the fridge overnight.
- One hour before you are ready to cook, take the turkey out of the brine and pat dry with paper towels. It's best if the turkey comes to room temperature before you bake and spread the miso butter under the skin. If you have a cold turkey breast, the butter will solidify and be difficult to spread. Preheat the oven to 375 degrees. Set the turkey aside to dry more while you prepare the miso butter and glaze.
- To a medium bowl, add the softened butter, miso paste, garlic, 2 teaspoons brown sugar, ginger, orange zest and 1 teaspoon salt. Mix until combined.
- If your turkey still has the back bone and ribs, you can remove them to speed up the cooking time. Simply flip the turkey over and use very strong kitchen shears to cut the back bone and ribs out of the chicken breast.
- Place the turkey breast in a small roasting pan or 15-inch cast iron skillet. Use your fingers to separate the skin of the turkey. Set 1/4 of the miso butter aside. Using your fingers or a spoon, gently spoon the remaining 3/4 of the miso butter under the skin. Spreading it as far as it will go. Sprinkle the remaining 1 1/2 teaspoons salt all over the top of the turkey breast.
- Place in the oven and bake for 1 hour. While the turkey bakes, make the glaze. Take the rest of the miso butter and microwave in 15 second increments until it has melted completely. Whisk the ingredients together. Add in the soy sauce and orange juice. Whisk to combine. After one hour of cooking, open the oven, slide the turkey out and brush with the glaze. Pour 1/2 cup of chicken stock in the bottom of the pan and use a wooden spoon to scrape up any bits that are sticking to the bottom. Place the turkey back in the oven. Continue to bake until the turkey reaches and internal temperature of 165 degrees with a meat thermometer. If at any point, the turkey starts to get too caramelized and brown, tent with foil. Additionally if the chicken broth at the bottom of the pan starts to dry up and burn, pour 1/4 cup more into the pan to avoid a burnt bottom.
- Let the turkey rest 15 minutes before carving. To carve, take your knife to the top of the breast bone and slice all along the breast bone removing the entire breast. Do the same on the other side. Then slice each breast into 1/4-inch or desired thickness slices. Serve with the pan juices.
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