Rub salt and clementine peel together in small bowl. Sprinkle some seasoned salt in main and neck cavities of turkey. Place turkey in large roasting pan. Reserve 2 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 large roasting pan and wipe dry. Place rack in pan; place turkey on rack and let stand uncovered at room temperature 1 hour.
Set rack at lowest position in oven and preheat to 375°F. Tuck turkey wing tips under. Cut 6 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 1 teaspoon pepper and reserved 2 teaspoons clementine salt. Pour 3 cups chicken broth into pan.
Roast turkey 45 minutes; baste with pan juices. Reduce oven temperature to 350°F. Roast turkey until instant-read thermometer inserted into thickest part of thigh registers 165°F, basting occasionally with pan juices, adding more broth to maintain liquid level, and covering loosely with foil if browning too quickly, about 3 3/4 hours. Transfer turkey to platter; tent with foil and let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees).
Pour juices from roasting pan into large measuring cup. Spoon off fat that rises to surface into 1-cup measuring cup. Add enough Turkey Stock to degreased pan juices to measure 5 cups. If necessary, add enough fat reserved from Turkey Stock to fat from pan juices to measure 1/2 cup.
Heat 1/2 cup fat in heavy large saucepan over medium-high heat. Add ham and sauté 3 minutes. Whisk in flour; cook 1 minute. Whisk in 5 cups broth mixture and coffee. Boil until gravy is reduced to 61/2 cups, about 15 minutes. Season to taste with pepper. Serve turkey with gravy.
Despite being an I-can't-follow-a-recipe reviewer for this recipe, I want to say how well this unusual basic flavor combination can work for turkey leftovers as well: about 3/4 cup leftover turkey, 1/4 cup diced country ham, 2 cups chopped caramelized onions, 1 cup quartered onion, 1/2 cup espresso, zest from 1 1/2 oranges, a couple T honey/maple syrup to counteract the coffee bitterness, black pepper, some spices of your choice (garlic, fennel, marjoram, coriander seed, clove, cinnamon), 1/4 cup citrusy white wine for a touch more zing, 1/2 cup white sauce to smooth it all out, a few vegetables: 1 slivered carrot, 1 cup chopped fresh kale. Even my mother declared she liked this and ate every bite, which is saying something.
Turkey was wonderful and easy. A keeper. My 12 pound bird cooked in an hr less time than dictated. The gravy was not a keeper... salty and coffee-on-the-burner-all-day taste.
This was my first turkey I ever made. Made it for thanksgiving and everyone devoured it! It came out so tender and delicious.It was so easy to follow.
Absolutely unreal - made it for Thanksgiving this year and my guests were flipping out! I've only been making Thanksgiving turkey for 3 years now, but this is by FAR my favorite & might just be my new go-to recipe. The gravy is also spectacular.
This was an amazing recipe...the family devoured it! Turkey was super moist, the gravy seemed odd by reading the ingredients, but was really tasty. My Father In Law asked me to keep the recipe (and share it with my MIL) b/c it was so moist and tender!
I made this with a chicken and it was excellent! Used 3 large tangerines for the salts, 1.5 went into the cavity with a small onion (added also pistachios). Cooked 15 minutes at 200 oC then another hour at 180 oC. It came out tender and juicy and very tasty. Made the gravy as instructed and it was very good too, but as we are not used to using gravy, I'll ommit it next time - I feel it is not necessary and takes too much time to preapre.
I made this turkey yesterday for our family thanksgiving - WOW. Followed the recipe as written except I added some fresh chopped sage to the rub; included a couple of lemons (did not have many oranges on hand as recipe called for) and some sprigs of fresh herbs (sage,rosemary, thyme) to the other ingredients when I filled the cavity before cooking. Made regular gravy with the pan drippings and it was a tad salty for me so I am glad I rinsed the turkey. The turkey was excellent - very moist and flavorful. The skin was perfectly crisp and made a beautiful presentation. I think the turkey was one the best I ever made.
Ever had the "poor mans" red eye? My grandma did not cook well...she cooked in surplus. Red eye at her house was a homemade biscuit, a dollop of bacon grease, sugar and hot coffee...boiling water to thin it out when needed. Normal folks couldn't drink the coffee at Grandmas until at least the middle of the afternoon.I have many family members that still love it.
we had this for canadian thanksgiving. i did my own gravy, not this one, but the tangerine salting was delish. i don't rinse the salt off after putting on the night before... just a little brush so it isn't over the top.