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1
FOR GLAZE:.
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Melt butter in heavy small saucepan over medium heat.
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Remove from heat.
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Stir in next 7 ingredients.
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Freeze until mixture begins to firm up but is still spreadable, about 30 minutes.
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6
Set aside 1/2 cup citrus glaze for gravy.
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FOR TURKEY:.
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Melt butter in large nonstick skillet over medium-high heat.
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Add onions and reserved turkey parts and saute until onions are very deep brown, about 22 minutes.
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Add carrots, celery, and tomatoes to skillet and toss to blend.
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(Glaze and vegetable mixture can be made 1 day ahead.
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Cover separately and chill.
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Cover turkey and chill.)
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Set rack in bottom third of oven and preheat to 400F
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15
Place small rack in center of large roasting pan.
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Sprinkle vegetable mixture with turkey parts around rack.
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Rinse turkey inside and out; pat dry.
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Place turkey on rack in roasting pan.
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Starting at neck end, carefully slide hand between skin and breast meat to loosen skin.
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Rub 1/2 cup citrus glaze over breast meat under skin.
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If stuffing turkey, spoon stuffing loosely into neck and main cavities.
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Tuck wing tips under turkey; tie legs together loosely to hold shape.
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Brush 1/3 cup glaze over top and sides of turkey (not bottom); reserve any remaining glaze.
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Sprinkle turkey generously with salt and pepper.
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Cover turkey (not pan) loosely with foil.
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Roast 30 minutes.
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Reduce oven temperature to 350F; add 1 cup broth to pan.
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Press foil snugly around turkey (not pan).
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Roast 1 hour 15 minutes.
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30
Add 1 cup broth to pan.
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Roast turkey until thermometer inserted into thickest part of thigh registers 175F, adding 1 cup broth every 30 minutes, lifting foil to baste with pan juices and removing foil during last 15 minutes to brown turkey, about 3 hours 30 minutes longer if unstuffed or 4 hours 15 minutes if stuffed.
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Transfer turkey to platter.
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Tent with foil; let stand 30 minutes (internal temperature of turkey will increase by 5 to 10 degrees).
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Reserve pan juices.
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FOR GRAVY:.
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Strain pan juices into 8-cup measuring cup, pressing on solids to extract some pulp and as much liquid as possible; discard solids in strainer.
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Spoon fat from top of juices; discard fat.
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Add enough chicken broth to pan juices in cup to measure 6 cups.
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Stir reserved 1/2 cup citrus glaze in heavy large saucepan over medium heat until melted.
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Gradually add flour; whisk 1 minute.
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Gradually whisk in pan juices.
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Bring to boil, whisking until smooth.
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Reduce heat to medium; boil until sauce thickens slightly, about 5 minutes.
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Season gravy with salt and pepper.
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Brush any remaining glaze over turkey.
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Serve turkey with gravy.
