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1
Season the turkey inside and out with salt and pepper.
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2
Transfer to a rack set in a roasting pan and let come to room temperature.
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3
Meanwhile, preheat the oven to 400.
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4
In a medium saucepan, melt the butter.
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5
Whisk in the citrus zests and juices along with the garlic and minced thyme; let cool slightly.
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6
Transfer half of the citrus butter to a small bowl and refrigerate until spreadable.
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7
Run your fingers under the breast and thigh skin to loosen it, then spread the chilled butter under the skin and over the breast and thighs.
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8
Stuff the turkey cavity with the thyme sprigs and the grapefruit, orange and lemon wedges.
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9
Dampen an 18-by-18-inch double-layer piece of cheesecloth with water and squeeze dry.
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10
Soak the cheesecloth in the remaining citrus butter and drape it over the breast and legs; pour any remaining butter on top.
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11
Roast the turkey for about 30 minutes.
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12
Add the stock to the roasting pan and continue to roast for about 1 hour and 45 minutes longer, rotating the pan a few times, until an instant-read thermometer inserted in the inner thigh registers 165.
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13
Carefully peel the cheesecloth off the turkey.
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14
Transfer the turkey to a board; let rest for 30 minutes.
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15
Skim the fat off the pan juices and transfer to a gravy bowl.
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16
Carve the turkey and serve with the pan juices.
