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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.
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