Step 1: Make Miso Rub
Grate (on a microplane or ginger grater) or food-process the onion and garlic until you have at least half a cup of extremely fine puree. Make sure not to lose any of the onion juice. Mix in roughly an equal amount of miso paste, some freshly ground black pepper, and a dollop of olive oil. The result should be a nice brown color.
Step 2: Rub Down Turkey
Starting at the back of the bird (larger cavity) run your hands under the skin of the breast, and spread your fingers to detatch the skin from the meat. Wiggle your hand around to the leg/thigh area, detatching as you go. Spin the pan and do the same thing from the front of the bird. If this doesn't look positively indecent, you're not doing it right.
Scoop up some miso rub, and shove it in under the skin. It's fine to leave big miso lumps; you can massage the skin from the outside to spread it properly. Work about 75% of the rub in under the skin, trying to reach as much of the bird surface as possible. Flip the bird over, and rub a bit more into the surface of the skin on its back, then return to original belly-up position. Rub remaining miso onto the outside of the breast and leg skin.
Step 3: Roast Bird
Step 4: Monitor Roasting Progress
When a meat thermometer inserted into the meaty part of the thigh/body junction reads ~160, it's time to take the bird out. I don't really trust those "popper" thermometers the turkeys come with, especially since they're located in the breast, which often cooks at a different rate from the rest of the bird.
Step 5: Let It Rest
Step 6: Finish
Save all of the pan juices and fiddly bits from the roasting pan, as they're a key component to a fantastic gravy. Skim off some or all of the fat, to your taste. See the related project for gravy-making instructions.