Roast Turkey with Saffron and Quince

Ingredients

• 2 large onions, peeled and sliced into ½” rings
• 1 fresh turkey (10-12 lb), defrosted if needed
• Kosher salt
• 1 large bunch fresh parsley
• 2 large lemons, juiced and spent halves reserved
• 1 large lemon, halved
• 1 teaspoon fine sea salt
• ½ teaspoon finely ground black pepper
• ½ teaspoon ground saffron
• ½ teaspoon ground turmeric
• 1 cup prunes
• 1 cup dried apricots
• 1 large quince, cut into eight slices
• 1 large navel orange, quartered