Ingredients
20 lb turkey (can use smaller just decrease the amount of below ingredients)
1/2 cup coarse kosher salt
15 clemintines - grate peel (4+ tblsp)
2 large onions - quartered
1/2 cup butter - room temp
1 tsp pepper
4 cups chicken broth
Directions
- 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 4 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 12 clementines into quarters. Stuff cut clementines and onions into main cavity. Tie legs together loosely. Spread butter all over turkey. Sprinkle with 1 teaspoon pepper and reserved 4 teaspoons clementine salt. Pour 3-4 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 30-45 min.