arrow_right Whole turkey, 10-12 lb
arrow_right Tangerinces, 3 lg
arrow_right Onion, 1 lg
arrow_right Bay Leaf
arrow_right Thyme, 1/2 tsp
arrow_right Salt and pepper 1/2 tsp each
arrow_right Butter, 2 Tbls
arrow_right Maple syrup, 1/4 cup
Slice tangerines with peel
Peel and cut onion into chunks
Heat oven to 325 F
Remove neck and giblets from turkey and discard
Rinse turkey inside and out with cold water and pat dry
In a bowl, toss together tangerine slices, onion, bay leaf, thyme, salt, and pepper
In a small bowl, stir together remaining ingredients and set mixture aside.
Place turkey breast-side up in a roasting pan.
Fill cavity with tangerine mixture and tie legs together with cotton string (if necessary)
Roast 3 to 3 3/4 hours or until an instant-read thermometer registers 175 F when inserted into the thickest part of thigh.
Brush with maple glaze and cook 15 minutes more, to 180 F
Transfer turkey to cutting board or serving platter and let rest 20 to 30 minutes.
Using a spoon, remove tangerine mixture from cavity and discard
Strain juices from pan, discard fat, and add juices to reheated gravy.