Clementine-Salted Turkey with Redeye Gravy

Ingredients

• 6 tablespoons flour 
• 1 teaspoon pepper black freshly ground
• 0.3 cup kosher salt 
• 2 cups hot-brewed coffee brewed
• 4 ounces country ham smoked thick-cut cut into 1/4-inch dice
• 3 tablespoons fruit chilled finely grated ()
• 6 cups chicken broth divided ()
• 2 large onion quartered
• 20 pound turkey stock dry rinsed for turkey stock
• 16 servings turkey stock 
• 0.5 cup butter unsalted room temperature (1 stick)

Equipment

• bowl
• frying pan
• oven
• whisk
• plastic wrap
• roasting pan
• aluminum foil
• measuring cup

Directions

1. Rub salt and clementine peeltogether in small bowl.
2. Sprinkle someseasoned salt in main and neck cavities ofturkey.
3. Place turkey in large roasting pan.Reserve 2 teaspoons clementine salt forroasting; sprinkle remaining salt all overturkey. Cover pan with plastic wrap andrefrigerate turkey overnight.
4. Rinse turkey thoroughly inside andout; pat dry. Rinse large roasting pan andwipe dry.
5. Place rack in pan; place turkeyon rack and let stand uncovered at roomtemperature 1 hour.
6. Set rack at lowest position in oven andpreheat to 375°F. Tuck turkey wing tips under.
7. Cut 6 clementines into quarters (reserveremaining clementines for another use). Stuffcut clementines and onions into main cavity.Tie legs together loosely.
8. Spread butter allover turkey.
9. Sprinkle with 1 teaspoon pepperand reserved 2 teaspoons clementine salt.
10. Pour 3 cups chicken broth into pan.
11. Roast turkey 45 minutes; baste withpan juices. Reduce oven temperature to350°F. Roast turkey until instant-readthermometer inserted into thickest part ofthigh registers 165°F, basting occasionallywith pan juices, adding more broth tomaintain liquid level, and covering looselywith foil if browning too quickly, about 3 3/4hours.
12. Transfer turkey to platter; tent withfoil and let rest 30 to 45 minutes (internaltemperature will rise 5 to 10 degrees).
13. Pour juices from roasting paninto large measuring cup. Spoon off fat thatrises to surface into 1-cup measuring cup.
14. Add enough Turkey Stock to degreased panjuices to measure 5 cups. If necessary, addenough fat reserved from Turkey Stock tofat from pan juices to measure 1/2 cup.
15. Heat 1/2 cup fat in heavy large saucepanover medium-high heat.
16. Add ham and sauté3 minutes.
17. Whisk in flour; cook 1 minute.
18. Whisk in 5 cups broth mixture and coffee.Boil until gravy is reduced to 61/2 cups, about15 minutes. Season to taste with pepper.
19. Serve turkey with gravy.