Awesome Tangerine-Glazed Turkey Recipe

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 large enough to drape over the turkey in the mixture.

Preheat oven to 425 degrees F ( 220 degrees C).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 degrees F (110 degrees C). 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 degrees F (80 degrees C) and the stuffing inside the body cavity reaches 165 degrees F (70 degrees C). 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.