INGREDIENTS:

1 (12 to 14-pound) JENNIE-O® All-Natural All Natural*Young Turkey *Minimally processed. No artificial ingredients, thawed, giblets and neck removed
1 tablespoon Kosher salt
2 teaspoons freshly ground pepper
1 teaspoon Chinese five-spice powder
5 green onions cut into 2-inch pieces
¼ cup sliced fresh ginger
2 cups chicken broth
4 tablespoons softened butter
¾ cup flour

Marinade:
2 cups of soy sauce
1 cup of honey
½ cup white miso
¼ cup thinly sliced fresh ginger
¼ cup toasted sesame oil

Glaze:
½ cup soy sauce
¼ cup honey
2 tablespoon white miso
1 tablespoon toasted sesame oil

DIRECTIONS:

In bowl, combine Marinade ingredients.

Place turkey in extra-large zip top bag in large mixing bowl. Pour Marinade onto turkey in bag. Expel air before sealing. Allow to marinate refrigerated 1 hour, turning a few times. Remove from refrigerator 1 hour before roasting.

Heat oven to 350°F with oven rack in lower third of oven. Place a roasting rack in roasting pan. Remove turkey from marinade in bag to rack in roaster. Discard Marinade.

In small bowl, combine Kosher salt, pepper and five-spice powder. Season turkey inside and out with salt mixture. Place green onions and ¼ cup sliced ginger in cavity. Tie ends of legs together with kitchen twine. Add 2 cups water to bottom of roaster. Cover turkey loosely with foil.
In small bowl, combine Glaze ingredients.

Roast turkey for 2½ to 3 hours, brushing with Glaze every 15 minutes and adding up to 2 cups water to bottom of roaster. Remove foil. Roast uncovered for 1 hour, brushing with Glaze, or until deep golden brown and thermometer inserted in thickest portion of thigh registers 180°F. Transfer to cutting board. Loosely cover with foil. Rest 30 minutes before carving.

Pour pan drippings through fine mesh strainer into a saucepan, skim off fat. Add chicken broth and 2 cups water to saucepan. Bring to boil over high heat.

In bowl, blend flour and butter to make a smooth paste. Whisk flour mixture into the saucepan and bring gravy to a simmer, whisk constantly, until thickened. Simmer gravy over low heat, whisking occasionally, 6 to 8 minutes, or until no flour taste remains. Season to taste with salt and pepper.