Remove giblets and neck from turkey, and rinse turkey with cold water.
Drain cavity well; pat dry. Rub 4 Tbsp. Citrus-Salt Rub into cavity. Rub skin with remaining rub. Cover and chill 18 to 24 hours.
Preheat oven to 35
Rinse turkey; drain cavity well, and pat dry. Toss together lemons, next 6 ingredients, 1/4 cup olive oil, 3 Tbsp. lemon juice, and 1 tsp. salt in a large bowl; spoon mixture into cavity of turkey.
Tie ends of legs together with kitchen string; tuck wingtips under.
Place turkey, breast side up, on a lightly greased roasting rack in a large roasting pan.
Whisk together orange juice and remaining 3 Tbsp. lemon juice and 1/2 tsp. salt in a bowl; gradually whisk in remaining 1/4 cup oil until blended.
Brush half of orange juice mixture over turkey.
Bake at 350 on lowest oven rack 1 hour.
Brush remaining orange juice mixture over turkey, and bake 45 more minutes.
Pour 1 cup broth into pan; bake 45 minutes.
Pour remaining 1 cup broth into pan; bake 45 more minutes or until a meat thermometer inserted into thickest portion of thigh registers 16
Remove from oven, reserving pan juices. Cover loosely with foil; let stand 30 minutes.
Transfer to a platter; serve with pan juices and Lemon Aoli.
