Citrus Poultry

While this recipe was originally made for Turkey, it would be great for a whole Chicken as well! 

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 

1. 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. 
2. 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. 
3. Set rack at lowest position in oven and preheat to 375°F. Tuck turkey wing tips under.
4. 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. 
5. Roast turkey 45 minutes; baste with pan juices. 
6. 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. 
7. Transfer turkey to platter; tent with foil and let rest 30-45 min.