Step 1: Make miso paste
2-4 large scoops miso paste
dash soy sauce
Combine all ingredients to make a soft paste. Taste it and adjust seasonings- this will flavor your bird, so make sure it's to your liking.
Step 2: Find turkey and pan
I've got a very small (8 lb) turkey, and a rather large pan that can accommodate a much larger bird. Yours can fit more snugly.
*There are many varieties to choose from. The standard production turkey is a Broad Breasted White, which has such a large breast that mating is impossible and all birds are the product of artificial insemination. There are also "heritage" breeds of turkey such as the Bourbon Red, Bronze, and Narragansett, which have smaller breasts but generally more flavorful meat.. Any of these can be raised free-range, which usually results in lower fat content, more dark meat, and larger/stronger bones. These features usually cost more, unfortunately.
Step 3: Rub and stuff
Place the turkey in the pan, and surround it with chopped onions, root vegetables (carrots, regular or sweet potatoes, celery root, parsnips, etc), tomatoes, parsley, and pepper.
If you're using a low-fat bird (heritage or true free-range turkey) then drizzle the veggies with olive oil and stir to coat. This will prevent them from sticking and burning. A regular production turkey will drop plenty of liquid.