Citrus-Roasted Turkey

I went all Thanksgiving last night, since we had a turkey in the freezer and I spent a few days letting it thaw.  I kind of threw together this recipe using ingredients I had around, and I thought it came out great!  It would also translate well to roasted chicken.

Also, sorry, I have no pictures.  Next time!

Ingredients:

10-pound turkey, thawed or fresh, patted dry
1 lemon, zested, one half juiced, the other half reserved
1 orange, zested, one half juiced, the other half reserved
3 cloves of garlic, peeled
10 whole cloves
2 T. butter, melted
1 t. salt
1 t. thyme
1 T. rosemary
1 T. maple syrup
1/2 cup apple cider

Instructions:

Preheat your oven to 325 F.  Place turkey in a roasting pan.

In a small bowl, mix together orange and lemon zests, butter, salt, thyme, rosemary, and maple syrup.  Rub all over the turkey, making sure to spread it evenly.

Place remaining halves of orange and lemon into the cavity of the turkey, along with the garlic cloves.  Truss (if you do that thing, I never do).

Place cloves underneath the skin of the turkey breasts.

Pour juices and apple cider around the turkey in the pan.  This will be your basting liquid as it cooks.

Cook for 3 hours (or more or less, depending on the size of your turkey), basting every 30 minutes.  If it begins to brown too much, tent it with aluminum foil and continue roasting.  Remove from the oven 30 minutes before carving, and allow to rest, tented.

Gravy:

1/4 cup GF flour/starch
Drippings from the pan (mine totaled about 1/2 cup in the end)
1/2 cup-1 cup chicken broth (depending on how thick you want your gravy)
Salt & pepper to taste
Extra rosemary & thyme, if desired

Take 1/4 cup of the drippings and heat them in a small saucepan over medium heat.  Once hot, add the flour and create your roux.  Once the roux foams, whisk in the rest of the drippings and the broth.  Whisk until the mixture thickens, taste, and correct seasoning.

Carve the turkey and serve together!