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1
Preheat the oven to 400.
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2
Set the turkey in a large roasting pan.
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3
Fold the wing tips under the bird and season the cavity with salt and pepper.
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4
Rub the bird generously with oil and set it breast side up in the pan; season with salt and pepper.
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5
Roast for 20 minutes.
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6
In a bowl, combine 2 cups of the stock with the 2 tablespoons of oil.
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7
Baste the turkey with the stock mixture and scatter the onion, carrot and celery in the pan.
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8
Lower the oven temperature to 325 and roast for 31/2 hours longer, basting every 30 minutes and rotating the pan a few times, until an instant-read thermometer inserted in the inner thigh registers 165.
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9
Rub the turkey neck with oil and season with salt and pepper.
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10
In a saucepan, cook the turkey neck over moderately high heat until starting to brown, 3 minutes.
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11
Turn the neck, lower the heat to moderate and cook until browned, about 10 minutes.
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12
Add the remaining 6 cups of stock and bring to a boil.
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13
Cover and simmer over low heat, skimming, for 2 hours.
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14
Discard the neck; you should have about 41/2 cups of stock.
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15
In a another saucepan, combine 3 cups of the tangerine juice, the ginger and brown sugar and bring to a boil over moderately high heat.
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16
In a small bowl, blend the cornstarch with the remaining 3 tablespoons of tangerine juice until smooth.
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17
Whisk the cornstarch mixture into the juice in the saucepan and bring to a boil, whisking until thickened, about 2 minutes.
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18
Remove from the heat, stir in the sage and season with salt; let cool.
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19
When the turkey is done, remove it from the oven.
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20
Increase the oven temperature to 400.
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21
Generously spoon half of the tangerine glaze over the turkey and roast for about 10 minutes, or until the skin starts to brown.
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22
Coat the turkey skin with the remaining tangerine glaze and bake for 10 minutes longer, or until richly browned.
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23
Transfer the turkey to a carving board and let rest for 15 to 25 minutes.
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24
Meanwhile, set the roasting pan over 2 burners on moderately high heat.
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25
Add 1 cup of the turkey stock and boil, scraping up the browned bits.
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26
Strain the roasting pan juices into a medium saucepan, pressing down on the vegetables.
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27
Skim the fat from the pan juices and add 1/4 cup of the fat to a bowl; discard the remaining fat.
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28
Blend the flour into the fat to make a smooth paste.
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29
Whisk the paste into the pan juices and bring to a boil, whisking constantly.
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30
Simmer until thickened, about 2 minutes.
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31
Whisk in the remaining 3 1/2 cups of turkey stock and simmer over moderately low heat, whisking often, until thickened, about 10 minutes.
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32
Carve the turkey and serve, passing the gravy.
