Recipe adapted from Edith Stevenson

Directions

1. Preheat the oven to 325 degrees F.
2. Dry the turkey with paper towels. Shmear all over with chicken or duck shmaltz, then dust with paprika.
3. Place chopped onions in the bottom of the pan. If you like, put aromatics such as apples, fresh herbs or lemon halves inside the cavity.
4. Place breast-side up in a roasting pan and brush with shmaltz.
5. Tent with foil and roast for for 45-60 minutes (in general, allow 12-14 minutes/pound. You may cook it all at 325F, or choose to raise the heat at the end to get a crisp skin, but be careful of overcooking the bird!)
6. To sear: Remove the foil, baste with more shmaltz and crank the oven to 425 degrees F. Roast for another 15-20 minutes or until the meat at the thigh registers 165 degrees F.
7. Let rest while you make the gravy.