Tangerine-Glazed Turkey

• 1 turkey (14 to 16 pounds)
• 1/2 cup butter, softened
• 1/2 cup butter, cubed
• 1 cup canola oil
• 2 cups tangerine juice
• 2 to 3 cups chicken broth
• 5 tablespoons all-purpose flour

1. Preheat oven to 325u0b0. Remove giblets from turkey; cover and refrigerate for gravy. Pat turkey dry; place breast side up on a rack in a roasting pan. Rub softened butter over turkey.
2. In a large saucepan, melt cubed butter; stir in oil. Saturate a four-layered 17-in. square of cheesecloth in butter mixture; drape over turkey.
3. Add tangerine juice to remaining butter mixture. Bake turkey, uncovered, 3 hours; baste with tangerine juice mixture every 30 minutes, keeping cheesecloth moist at all times.
4. Remove and discard cheesecloth. Bake turkey 45 minutes to 1-1/4 hours longer or until a thermometer inserted in the thigh reads 170u0b0-175u0b0, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly.
5. Remove turkey to a serving platter; cover and let stand 20 minutes before carving. Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 1/3 cup. Add enough broth to remaining drippings to measure 4 cups.
6. For gravy, chop reserved giblets. In a large saucepan, saute giblets in reserved fat until browned. Stir in flour until blended; gradually stir in broth mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with turkey.

turkey, butter, butter, canola oil, tangerine juice, chicken broth, flour

Taken from www.tasteofhome.com/recipes/tangerine-glazed-turkey/ (may not work)