Here's a great stuffing dish to round out a festive holiday meal.

3/4 cup unsalted butter, divided 
3/4 cup canola oil 
1 ~ 1/2 cups tangerine juice 
1 ~ { 10 pound } whole turkey, neck and giblets reserved 
2 ~ 1/4 cups Sausage, Apple and Dried Cranberry Stuffing 
salt and pepper to taste 
2 ~ 1/4 cups turkey stock 
3 tablespoons all-purpose flour 
Melt 6 tablespoons butter with canola oil and tangerine juice in a saucepan over medium heat. Remove from heat, and allow to cool about 5 minutes. Soak a piece of cheesecloth in the mixture { large enough to drape over the turkey }.
Preheat oven to 425°.Clean turkey, and season body cavity with salt and pepper. Loosely pack the neck cavity and body cavity with stuffing. Tie drumsticks together, spread 6 tablespoons butter over the turkey, and season with salt and pepper. Place turkey in a shallow roasting pan. 
Roast turkey for 25 minutes in the preheated oven, and then arrange soaked cheesecloth over turkey. Reduce oven temperature to 325°. Continue roasting 1 hour. Leaving the cheesecloth draped over the turkey, baste with the tangerine juice mixture. Continue roasting about 2 hours, basting occasionally, until the internal temperature of the thickest part of the thigh reaches 180° and the stuffing inside the body cavity reaches 165°. Discard cheesecloth, and place turkey on a serving platter. Allow turkey to cool about 25 minutes before carving. 
Skim fat from pan juices, and reserve 1/4 cup fat and skimmed pan juices. In the baking pan, mix pan juices with 1 cup turkey stock; cook over high heat, stirring to scrape the bottom of the pan. 
In a saucepan over low heat, whisk together reserved 1/4 cup fat and flour until thickened, about 3 minutes. Stir in pan juices and remaining turkey stock, and add neck and giblets. Simmer 10 minutes, stirring constantly, until giblets are cooked through. Strain through a sieve, and serve with the turkey and stuffing. 
Turkey Giblet Stock can be substituted for turkey stock to intensify the tangerine flavor of the gravy.