Mellow white miso paste is the secret ingredient in this amazing roast turkey rubbed with Meyer lemon and roasted garlic. The miso gives the turkey a mildly salted taste without the hassle of brining.

Make Ahead Tip: Prepare through Step 4; cover and refrigerate the garlic-lemon paste for up to 1 week.

Look for Meyer lemons from late fall to early spring in well-stocked supermarkets and specialty grocers. If you can’t find them, use 2 teaspoons lemon zest and 1 teaspoon orange zest plus 2 tablespoons lemon juice and 2 teaspoons orange juice in Step 3. Place lemon and orange skins into the cavity in Step 6. Note: Miso is fermented soybean paste made by inoculating a mixture of soybeans, salt and grains (usually barley or rice) with koji, a beneficial mold. Miso is undeniably salty, so a little goes a long way. White or sweet miso (Shiromiso), made with soy and rice, is yellow and milder in flavor than red miso. Look for it near the tofu in most supermarkets or natural-foods stores

For moister meat, turkey should be salted for one to two days in advance. Season turkey on all sides with salt (preferably under the skin), place on a large plate, cover loosely with foil or plastic wrap, and refrigerate for one to two days. If desired, rinse off excess salt before cooking and pat dry with paper towels.