Miso-Honey Glazed Turkey

1. In a mixing bowl, mash together the honey and 3/4 cup of miso paste. Whisk in the soy sauce and sesame oil. Add the garlic and grated ginger. Place the turkey in a large container. Pour in the marinade. Marinate in the refrigerator for 2 hours. Turn the turkey, and marinate for 2 more hours. Let it come to room temperature for 30 minutes before roasting.
2. Preheat oven to 325° F. Transfer the turkey to a large roasting pan. Set the marinade aside. Zest the orange. Add the zest to a bowl, and set the orange aside. Stir in the butter, remaining 2 tablespoons of miso paste, salt and pepper. Rub the butter mixture over the skin of the turkey and in the cavity. Cut the orange into segments. Stuff the cavity with orange segments and sliced ginger. Using kitchen twine, tie the turkey legs together. Add one cup of water to the pan. Loosely cover the turkey with foil. Place in the oven.
3. Transfer the marinade to a saucepan. Bring to a boil. Reduce by half until thick and syrupy. After roasting the turkey for about 3 hours, remove the foil. Generously brush the glaze over the turkey. Roast uncovered until an instant-read meat thermometer inserted into the thickest portion of the thigh reaches 165° F. Depending on the size of the turkey, estimate 15 to 17 minutes per pound. Cover the turkey with foil if it begins to char.
4. When the turkey reaches 165° F, remove from the oven. Apply a light coat of glaze. Untie the legs, and discard the ingredients stuffed inside the cavity. Loosely cover the turkey with foil. Let rest for 30 minutes. Strain the liquid from the roasting pan. Skim off the fat. Add some of the liquid to the remaining glaze to make into a thick sauce. Transfer the turkey to a serving platter. Garnish the turkey with persimmons, citrus and herbs. Serve extra miso sauce with the turkey.

Per Serving (1/2 lb): Calories: 405, Fat: 16 g (5 g Saturated Fat), Cholesterol: 140 mg, Sodium: 3,180 mg, Carbohydrates: 28 g, Fiber: 2 g, Protein: 41 g.