Miso Butter Turkey Thigh

Serves 1 or 2, depending on the size of the turkey thigh


1 tablespoon unsalted butter, room temperature

1 1/2 tablespoons miso

1 teaspoon honey

1 teaspoon plain rice vinegar

ginger garlic bomb

1/2 teaspoon soy sauce

1 large turkey thigh


Mash together all the ingredients except the turkey to make the compound butter. 

Spread as much of the compound butter as you need all over the turkey thigh. If you have any left over, refrigerate it or spread over vegetables.

Preheat oven to 375°. Place the turkey thigh and any vegetables you plan to roast in a roasting pan and cook for 45 minutes or until the internal temperature of the turkey reaches 170° and 175°. Remove from oven. Let rest about 10 minutes, then slice the turkey.