How to make it

1. Season the turkey all over with 1 tablespoon plus 1 teaspoon kosher salt. Use your finger to gently loosen the skin on the breast, then rub the rosemary onto the breast meat. Cover the turkey loosely with plastic wrap and refrigerate at least 24 hours or up to 3 days. One hour before roasting, let the turkey breast sit at room temperature.  Arrange a rack in the middle of the oven and heat the oven to 450ºF. Combine the butter, lime zest and Lee Kum Kee Minced Garlic in a small bowl. Add white miso paste and smash and stir with a fork to combine.
2. Arrange the red onions on the baking sheet around the turkey breast. Drizzle 3 tablespoons of olive oil over the turkey and onion then rub the oil over the turkey to evenly coat. Take a small spoonful of the miso butter, lift up the skin over one breast half, and tuck it under the skin. Repeat with the remaining breast half. Rub the remaining compound butter all over the skin covering the breast in an even layer with no clumps. 
3. Roast the turkey until the skin starts to darken and bubble, 25 to 30 minutes. If it looks like it’s burning or smoking, reduce the heat by 25 or 50 degrees. Spoon any juices on the baking sheet over the turkey and stir the onions. Rotate the baking sheet. Continue to roast until the skin is darkened and an instant-read thermometer inserted registers at least 165°F, 55 to 65 minutes more. Let the turkey rest for at least 10 minutes before carving.
4. Towards the end of your turkey cooking time, heat 1/4 cup olive oil in a large (about 12-inch) skillet over medium heat until shimmering. Add the onion, season with 1/4 teaspoon of the kosher salt, and cook, stirring occasionally, until starting to soften, about 4 minutes. Add the mushrooms, season with the remaining 1/2 teaspoon kosher salt, and cook, stirring every few minutes, until they have shrunken down and are silky and most of the liquid has evaporated, 10 to 12 minutes.
5. In a medium saucepan, add 2 tablespoons butter and 1 tablespoon white miso paste and stir until melted. While stirring constantly with a wooden spoon and scraping up anything on the bottom of the pan, sprinkle in 1/2 cup all-purpose flour in about a tablespoon at a time. Continue stirring for 1 minute. While stirring constantly, pour in 1 (32-ounce) box vegetable broth a little at a time, and stir until the flour is dissolved. Bring to a simmer. Continue to simmer, stirring often, until thickened but still pourable, about 8 minutes more. Add Lee Kum Kee Panda Brand Cooking Soy Sauce and stir to combine. Remove from the heat. Taste and season with kosher salt and black pepper as needed.
6. Serve the gravy hot with the roasted turkey and onions, and enjoy!