Ingredients
1 Fresh Turkey about 16 lb. brined in brining bag with Brine blend 6 - 24 hours
1 cup maple syrup
12 TBS butter, melted
2 yellow onions, cut into eights
6 carrots, peeled, cut into 2" lengths
4 parsnips, peeled, cut into 2" lengths
1 large acorn squash, halved, seeded and cut into 1" pieces
Salt and freshly ground pepper, to taste
Preparation
Remove turkey from brining bag. Rinse with cole water; pat dry. Place turkey, breast side up, on flat rack in large roasting pan. Let stand at room temperature 1-1 1/2 hours. In a small bowl, combine onions, carrots, parsnips, squast, 4 TBS butter, salt and pepper.
Position rack in lower third of oven, preheat to 425 degrees F. Roast turkey 45 minutes; begin basting every 30 minutes with maple butter. After 2.5 hours total roasting time, place vegetables on roasting rack. Roast until instant read thermometer registers 165 F for breast, 175 F for thigh. Total roasting time should be 3-3 3/4 hours. Transfer turkey to carving board; tent with foil. Let rest 20 minutes.
Increase heat to 375 F; roast vegetables until tender. Mix with pan drippings; transfer to serving dish. Carve turkey; pass vegetables alongside.
