Thaw your turkey in the fridge. This can take anywhere from 1-3 days depending on the size of the turkey.
Once your turkey is thawed, and about 24 hours before you plan to cook it, pat it dry with paper towels to prepare it for brining.
Using a mixture of salt and pepper coat the underside of the turkey, then the breast side, pressing the mixture onto the sides or places it will not stick. Also rub some of the brine inside the cavity. Let sit uncovered in the fridge for 24 hours, give or take, before cooking.
Rinse the turkey of its brine. Put shallots and orange pieces in the cavity.
Place the turkey in a roasting pan, with a rack, and ½ cup of water in the bottom of the pan. Tuck the wing tips under the turkey, and tie the legs together, or truss the turkey if you wish.
Preheat oven to 425 F and then cook the turkey for 40 minutes, or until the skin has browned all over, with the breast towards the back of the oven.
While the turkey is cooking, over medium heat whisk together all the glaze ingredients in a pan, and simmer until it reduces by half, stirring frequently.
Once done the 40 minutes at 425, lower the oven temperature to 300 F for the remainder of the cook time. Depending on the size of the turkey your cook time will vary, but using a meat thermometer is the safest way to know you are not overcooking your turkey (thermometer will read 170°F at the thickest part of the thigh when cooked.) This turkey was cooked for another 2 hours at 300 degrees.
When there is about 1 hour left of cooking, begin taking the turkey out every 20 minutes and brushing all over with the miso orange glaze. Keep repeating the glaze until the turkey is cooked.
Let cool for 20-30 minutes before carving.
Serve with remaining warm glaze, and orange zest if desired.
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