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Clementine-Salted Turkey with Redeye Gravy

Clementine-Salted Turkey with Redeye Gravy Recipe

  • 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
  • 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
  • 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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