Roasted Turkey with Cranberry Glaze

12-14 lb turkey (thawed)
salt and black pepper to taste
2 T unsalted butter
2 medium onions, chopped fine
1 16-oz can jellied cranberry sauce
1/3 cup brown sugar

Remove giblets (discard livers), neck and any visible fat from turkey;
reserve for stock. Rinse turkey with cold running water and drain
well. Blot dry with paper towels.

Season inside and outside with salt and pepper.

Tie drumsticks together and twist wing tips behind back.

Place turkey, breast side up, on a wire roasting rack (sprayed with
non-stick cooking spray) in shallow roasting pan. Cover loosely with
foil.

Roast turkey at 325 degrees for about 2-1/2 hours, basting with pan
juices.

Meanwhile, in a large saucepan, melt butter over medium heat and cook
onions with salt and pepper, stirring occasionally, 15 minutes or
until very soft.

Stir in cranberry sauce and sugar; bring to a boil. Reduce heat to low
and simmer, stirring occasionally, 10 minutes.

Remove foil and pour glaze over bird.

Continue to roast 1/2 to 1-1/4 hours or until the thermometer
registers 180 degrees in the thigh and 170 degrees in the breast.

Remove turkey from oven. Allow turkey to rest for 10-15 minutes before
carving.