Marukan Yuzu Ponzu-Brined Spatchcock Turkey with Miso Glaze

INSTRUCTIONS

In a large pot or container, combine the cold water, kosher salt, sugar, and Marukan Yuzu Ponzu. Stir until the salt and sugar are fully dissolved, then add the garlic, ginger, and peppercorns.

Place the spatchcocked turkey into the brine, ensuring it is fully submerged. You can brine in a brining bag or large container. Add more water if needed to cover the turkey. Cover and refrigerate for 12–18 hours.

Remove the turkey from the brine and pat it very dry with paper towels. For the crispiest skin, place the turkey uncovered in the refrigerator for 1–2 hours to air-dry.

Preheat the oven to 425°F. Place the turkey on a large, rimmed baking sheet fitted with a rack.

Rub the turkey all over with olive oil or melted butter. Roast for 45 minutes.

While the turkey roasts, prepare the glaze by whisking together the Marukan Yuzu Ponzu, honey or maple syrup, and miso paste until smooth. If needed, warm slightly or add a small splash of water to help the miso fully incorporate.

After the initial roasting time, brush the turkey generously with the miso-ponzu glaze. Continue roasting for another 25–40 minutes, brushing with additional glaze every 10–15 minutes, until the skin is deeply golden and caramelized and the internal temperature reaches 165°F in the thickest part of the breast. If the turkey starts to brown too much in any place, simply cover loosely with foil.

Remove the turkey from the oven and let it rest for 15–20 minutes before carving to retain juices.