Name: Clementine-Salted Turkey with Redeye Gravy
Yield: Makes 14-16 servings
Ingredients: 1/3 cup coarse kosher salt; 12 small clementines or tangerines (about); peel finely grated (3 tablespoons); fruit wrapped, chilled; 1 20-to 22-pound turkey, rinsed, patted dry; neck, heart, and gizzard reserved for Turkey Stock; 2 large onions, quartered; 1/2 cup (1 stick) unsalted butter, room temperature; 1 teaspoon freshly ground black pepper; 6 cups (or more) low-salt chicken broth, divided; Turkey Stock; 4 ounces country ham, Serrano ham, or thick-cut smoked bacon, cut into 1/4-inch dice; 6 tablespoons all purpose flour; 2 cups freshly brewed coffee

Roast turkey in a metal pan with clementines and herbs.

Clementine-Salted Turkey with Redeye GravyPhoto by Elinor Carucci

A little bit of clementine peel adds a citrus note to the turkey. The smoky, slightly bitter southern-style gravy is terrific drizzled over the meat or over mashed potatoes. For a pretty garnish, decorate the platter with whole clementines.

Recipe notes

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