Add the tofu, vital wheat gluten, nutritional yeast, water, miso paste, onion powder, vegetable broth powder, garlic powder, salt, thyme, and sage to a food processor. Using the S-blade, blend the mixture until it is mixed well and forms a ball in the food processor. If a ball doesn't form then turn it into a ball by hand. *Do not knead the dough as it will make the turkey tough.

Place the ball on a sheet of aluminum foil (you can line your foil with parchment if you like). Shape into the form you like, preferably slightly oval then wrap the foil around the ball securely but not too tightly. Then add a double layer of foil to ensure it is wrapped well.

Add several inches of water to a large pot with a steamer basket and bring to a boil. Place the foil-wrapped ball into the steamer basket. Let steam for 1 hour, or until the internal temperature reaches at least 160F (71C). Remove and allow to cool. For the best texture let the ball cool overnight in the refrigerator (or up to 3 days).

Preheat your oven to 400F (200C).

In a small bowl add the melted butter, garlic, maple syrup, soy sauce, thyme, rosemary, and black pepper and mix.

Remove the foil from the cooled turkey ball and place it in the baking dish. Brush generously with the maple butter garlic mix.

Run the rice paper under running water and allow it to sit on a clean surface like a large plate for about 30 seconds until it begins to soften. Place the rice paper over the roast (covering it to the bottom and tucked down) then brush the butter garlic mixture over the rice paper to stick it to the roast.

Bake the roast uncovered for 15 minutes. Brush with the remaining butter garlic mixture, then return to the oven and bake for another 15 - 25 minutes until the skin is golden brown.

Allow the roast to cool for 10 minutes before slicing to let the skin get crispier as it cools. Serve!