Roast Turkey with Onions and Maple Chile Butter

Ingredients

1 whole fresh turkey 12- to 16-pound

to taste n/a Kosher salt

4 tablespoons maple syrup

1/2 cup unsalted butter, melted

1 tablespoon chile paste gochujang, harissa, or chipotle

8 to 10 whole medium onions half red, half yellow, peeled and cut into quarters

1 to 2 tablespoons oil sunflower, safflower, or another high-heat friendly

Equipment

roasting pan

kitchen twine

rimmed sheet pan

Directions

Make sure the giblets (usually in a bag) are removed from the turkey’s cavity. Sprinkle all over with kosher salt, using about 1 tablespoon per 4 pounds of bird, including some into cavities. Place in the fridge for 1 to 2 days, until 4 to 5 hours before serving.

1 to 2 hours before roasting: Remove plastic and discard any juices collected around the bird. Allow to come to room temperature for 1 to 2 hours.

Preheat oven to 450°F with a rack on the lowest level of the oven. Stuff the turkey if desired and truss the legs with kitchen twine.

Toss the onions with oil and arrange around the turkey.

Combine 1 tablespoon melted butter with maple syrup and chili paste in a small bowl, whisking until smooth. Brush or coat all over the turkey. Tuck the wings under the bird to prevent burning.

Roast turkey for 25 to 30 minutes, then reduce oven heat to 350°F. Continue roasting until a thermometer in the thickest part of the breast reads 150 to 155°F.

Periodically baste the turkey with remaining melted butter, then juices from the pan once butter is gone. Cover with foil if it browns too quickly. Rotate pan and turn onions for even cooking. Remove foil for the last 5 to 10 minutes of roasting to crisp skin.

Rest turkey at room temperature for 15 to 20 minutes before carving. Use rest time to rewarm sides and make gravy.

Place cutting board inside a rimmed sheet pan to collect juices while carving. Pour some over sliced turkey, sprinkle with salt and pepper before serving. Arrange onions around and serve.