insider scoop
1/3 cup coarse kosher salt
12 small clementines or tangerines (about); peel finely grated (3 tablespoons); fruit, wrapped, chilled
20-to 22-pound turkey, rinsed, patted dry; neck, heart, and gizzard reserved for turkey stock
2 large onions, quartered
1/2 cup unsalted butter, room temp.
1 teaspoon freshly ground black pepper
6 cups (or more) low-salt chicken broth, divided
Rub salt and clementine peel together in bowl. Sprinkle seasoned salt in cavities of turkey. Place turkey in roasting pan. Reserve two teaspoons clementine salt for roasting; sprinkle remaining salt all over turkey. Cover pan with plastic wrap and refrigerate turkey overnight.
Rinse turkey thoroughly inside and out; pat dry. Rinse roasting pan and wipe dry. Place rack in pan; place turkey on rack and let stand uncovered at room temperature one hour.
Set rack at lowest position in oven and preheat to 375°. Tuck turkey wing tips under. Cut six clementines into quarters (reserve remaining clementines for another use). Stuff cut clementines and onions into main cavity. Tie legs together loosely. Spread butter all over turkey. Sprinkle with one teaspoon pepper and reserved two teaspoons clementine salt. Pour three cups chicken broth into pan.
Roast turkey 45 minutes; baste with pan juices. Reduce oven temperature to 350°. Roast turkey until instant-read thermometer inserted into thickest part of thigh registers 165°. Baste occasionally with pan juices, adding more broth to maintain liquid level. Cover loosely with foil if browning too quickly. Roast about 3 hours and 45 minutes. Transfer turkey to platter; tent with foil and let rest 30 to 45 minutes.
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