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1
Make turkey:.
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2
Combine water and salt in large stockpot; stir to dissolve salt.
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3
Rinse turkey inside and out.
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4
Add turkey to brine.
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5
Cover pot; refrigerate overnight.
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6
Stir butter and jelly in small sauce-pan over medium heat until melted.
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7
Mix in marjoram, orange peel and lemon peel.
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8
Freeze mixture until semi-firm, whisking occasionally, about 1 hour.
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9
Position rack in bottom third of oven and preheat to 375u00b0F
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10
Drain turkey; pat dry inside and out.
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11
Sprinkle shallots in roasting pan.
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12
Place turkey atop shallots.
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13
Starting at neck end, slide hand between skin and breast meat to loosen skin.
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14
Spread 1/2 cup chilled jelly mixture over breast meat under skin and over outside of turkey (reserve remaining jelly mixture for gravy and glaze).
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15
If stuffing turkey, spoon stuffing loosely into neck and main cavities.
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16
Tuck wing tips under turkey; tie legs together to hold shape.
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17
Roast turkey 45 minutes, adding some broth to pan if drippings threaten to burn.
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18
Reduce oven temperature to 350u00b0F
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19
Cover turkey loosely with foil.
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20
Roast until thermometer inserted into thigh registers 180u00b0F, adding more broth to pan if necessary to keep drippings from burning and basting turkey occasionally with drippings, about 3 hours longer if unstuffed or 3 1/2 hours longer if stuffed.
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21
If necessary, uncover turkey during last 20 minutes to brown skin.
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22
Transfer turkey to platter.
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23
Tent with foil; let stand 30 minutes.
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24
Re-serve mixture in pan for gravy.
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25
Make gravy:.
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26
Strain pan juices into large measuring cup; spoon off fat.
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27
Add Giblet Stock; if necessary, add enough broth to measure 4 cups.
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28
Transfer mixture to large saucepan; bring to boil.
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29
Stir 4 tablespoons reserved jelly mixture and flour in bowl to form paste.
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30
Whisk paste into stock mixture.
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31
Add Port and citrus juices; boil until reduced enough to coat spoon thickly, about 12 minutes.
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32
Mix in orange peel.
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33
Season with salt and pepper.
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34
Brush warm turkey with enough remaining jelly mixture to glaze.
