Name: Clementine-Salted Turkey with Redeye Gravy
Yield: 14 to 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 (click for recipe); 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 (click for recipe); 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

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Richard Pierce

We won't lie: The red eye gravy recipe is what makes this turkey so special.

Recipe notes