Combine all of the spices together in a small bowl.
Place the turkey breast side up on a metal rack fitted inside a roasting pan. If you don’t have one you can always use a cookie sheet pan topped with a cooling rack. You want the turkey to sit on something and be able to drip down into a pan.
Rub the spice mixture evenly over the whole exterior of the turkey. Place turkey in the fridge uncovered for 24 or up to 48.
When you are ready to cook simply remove from the fridge and brush off (DON'T wash) as much of the spice mixture as possible as it has already done its job and you don’t want it to be too salty. Remember to wipe out or rinse the bottom of the pan as well so that your gravy won’t be too salty either.
Pat the turkey dry with a paper towel. This helps the butter mixtures adhere and also makes for a crispier skin,. Set aside and let come to room temp while you prep the butter.
In a food processor, combine the butter, maple syrup, garlic, rosemary, thyme, parsley, lemon zest and salt and pepper. Pulse for a minute or two until everything is blended and smooth. Remove butter from the food processor and set aside.
Preheat oven to 450 degrees with rack placed at the lowest level.
Massage the butter mixture all over the turkey getting some under the skin as well. Stuff the inside of the turkey with the onion, lemon, clementines and bunch of thyme, Tie the legs together with a bit of kitchen twine (or use tinfoil if needed to hold the legs together. Roast uncovered for 25 minutes at 450 degrees.
Reduce the oven temperature to 350 degrees, and continue to cook for about 2 more hours, basting turkey with juices that accumulate at the bottom and rotating the pan every 30-45 minutes. If the skin ever gets too dark you can tent the turkey with some tinfoil but don't cover completely as you don't want it to steam. Just drape the foil over the turkey.
As you get closer to the 2-hour mark start testing with a meat thermometer and test right where the leg meets the breast to ensure you’re at 165 degrees. The turkey should be deeply golden at this point. If the turkey is not done, continue to cook it until it reaches 165 degrees.
Remove the turkey from the oven and tent with foil. Let it rest for 20-30 minutes to keep all of the juices inside the turkey. Carve and enjoy!
