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1 to 2 days before serving: Remove giblets from the turkey’s cavity. Sprinkle kosher salt all over the turkey, using about 1 tablespoon per 4 pounds, including inside cavities. Cover loosely with plastic and refrigerate.
1 to 2 hours before roasting: Remove plastic and discard any juices. Allow turkey to come to room temperature.
2 ½ to 3 ½ hours before serving: Preheat oven to 450°F. If stuffing, do so now. Truss the legs with kitchen twine.
Toss onions with oil and arrange around the turkey. Mix melted butter, maple syrup, and chili paste, and brush all over the turkey.
Roast turkey for 25 to 30 minutes, then reduce heat to 350°F and continue roasting until a thermometer reads 150 to 155°F in the thickest part of the breast.
Baste periodically with melted butter and pan juices. Cover with foil if it browns too quickly.
Remove foil for the last 5 to 10 minutes to crisp the skin.
Rest turkey for 15 to 20 minutes before carving. Serve with onions.