Ingredients
1(12- to 14-lb.
Sprinkle over turkey and in cavity.
Place turkey on a wire rack set inside a rimmed baking sheet.
Credit:Dane Tashima; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Daley
Chill turkey, uncovered, at least 12 hours or up to 36 hours.
Remove turkey from refrigerator; let stand at room temperature 1 hour.
Preheat oven to 425F with rack in lower third position.
Arrange yellow onion rounds in bottom of a large roasting pan.
Loosen skin from turkey breast and thighs; spread butter mixture under skin and all over turkey.
Tuck wing tips under; transfer turkey to prepared roasting pan, breast side up.
Stuff yellow onion quarters and 4 thyme sprigs in turkey cavity.
Tie legs together with kitchen twine.
Pour 1 cup water into bottom of roasting pan.
Roast turkey in preheated oven for 30 minutes.
Loosely cover with aluminum foil, and reduce heat to 350F.
Roast for 1 hour.
Remove from oven, and nestle red and sweet onion wedges around turkey.
Transfer turkey to a cutting board and onions to a serving platter; reserve drippings for gravy.
Let rest for 30 minutes before carving.
Transfer meat to platter with roasted onion wedges.
