Roast Turkey with Spiced Turmeric Honey Butter

• 1 (~20 lb) fresh turkey
• Kosher salt
• 16 tbsp (2 sticks)salted butter, softened
• 1 tbsp The Fresh Market Ground Turmeric
• 1 tsp The Fresh Market Dried Rosemary Leaves
• 1 tsp The Fresh Market Smoked Paprika
• 2 tsp The Fresh Market Ground Coriander
• 2 tbsp honey

Preheat oven to 325°F. Remove giblets and neck from turkey and discard. Place turkey on a roasting rack set in a roasting pan. Tie ends of drumsticks together with kitchen twine. Lift wing tips up and over back and tuck them under bird. Pat turkey dry with paper towels and generously season inside and out with kosher salt.

Add butter and remaining ingredients to a large bowl and stir until well combined. Store at room temperature if using within a day, otherwise refrigerate.

Gently loosen the skin from the turkey and generously spread about half the butter mixture evenly under the skin. Spread the remaining butter over the skin liberally.

Cover turkey breasts (not wings) with aluminum foil. Add 2 c water to pan. Bake, basting every 45 minutes or so (including area under foil) until an instant-read thermometer inserted in meaty part of thigh (not touching bone) registers 180°F, about 4 hour and 45 minutes. During last hour of roasting, remove and discard foil. As water in roasting pan evaporates, add additional water to keep drippings from scorching.

Transfer turkey to a large serving platter. Let turkey stand uncovered for at least 30 minutes before carving.

Notes: Use disposable gloves or a spatula when applying butter to avoid staining your fingers.