Position rack in bottom third of oven; preheat to 400°F
Whisk butter, honey, cinnamon, and turmeric in small bowl.
Season with salt and pepper.
Transfer 1/4 cup honey butter to small bowl; reserve.
Place chicken on rack in roasting pan.
Brush with some of remaining honey butter; sprinkle with salt and pepper.
Roast chicken until thermometer inserted into thickest part of thigh registers 165°F to 170°F, brushing occasionally with honey butter and covering loosely with foil if browning too quickly, about 1 hour 10 minutes.
Transfer to platter. Serve with reserved honey butter.