Apple Cider and Citrus Roasted Turkey

Apple Cider and Citrus Roasted Turkey For the Bird 1 x 18-20lb turkey 3 tbsp kosher salt 2 tsp black pepper 1/2 tsp ground coriander 1 small onion 1 whole head of garlic For the gravy 2 cups Crampton's Apple Cider, divided 3 cups chicken stock, divided (save 1 cup for gravy) 1/4 cup flour, ish For the Butter 12 tbsp unsalted butter, solfened 3 garlic cloves, finely chopped 2 tbsp lemon zest 1 tbsp orange zest 1 tbsp fresh rosemary, chopped 2 tsp fresh sage or thyme, chopped Remove bird from fridge and allow to sit for 1 hour at room temperature. Pat dry with paper towel, and place breast up on a wire rack in a roasting pan. Position the rack in your oven to accommodate your roaster, preheat your oven to 450 degrees. In a small bowl, combine, salt, pepper, and coriander. Using your fingers, gently separate the skin from the meat; be careful not to tear the skin. Spread half of the spice mixture under the skin, massaging into the meat. Massage the remaining rub all over the meat, and sprinkle into the cavity. For the flavored butter, combine all the ingredients in a bowl until well incorporated. Rub half of the butter under the skin of the breast and thighs. Tuck the wings behind the head, so it bird looks like it's sunbathing! Rub the remaining butter over the whole bird. Cut both the lemon and orange in half, and squeeze the juices into the bottom of the roasting pan. Stuff the 2 halves of lemon into the cavity of the bird. Throw away the orange. Peel the whole head of garlic, and crush the cloves. Put half of them into the bottom of the pan, and the other half into the cavity. Cut onion in quarters, do the same. In the bottom of the pan, pour in 2 cup apple cider, 1 cup chicken stock. Add the giblets. Put the lid on the roaster, place in the oven, and IMMIDIATELY turn your oven down to 350. Roast for 3 hours, covered. Remove lid, if the bottom of the pan is dry add more stock or cider, cook uncovered for another 30-60 minutes or until the thigh registers 170 with a thermometer. When cooked, remove and LET REST for 30 minutes, draped in foil. For the gravy, skim off any unwanted fat or pour into a fat separator (OR don’t skim off any at all.... no judgment here!). Pour juices back into the pan, and add the remaining apple cider or chicken stock. (Depending on how much gravy you want, you can always add more water or chicken stock then what is listed). Bring to a boil, scrapping up the bits from the bottom. In a glass jar, shake together 1 cup of stock and ¼ cup of flour, and pour into the simmering gravy. Allow the gravy to simmer, and repeat if the gravy is to thin, until the desired consistency is met. Serve immediately! Serve with SMAK DAB Cranberry Wine Mustard! Yumm!!