Citrus-Roasted Heritage Turkey
For this year’s Thanksgiving turkey, we went with a heritage variety, which has a deeper flavor and higher ratio of dark meat to white. Rather than brining, the turkey was wrapped in a cheesecloth-soaked citrus butter before roasting—it kept the bird plenty moist and the skin extra crispy.
If you don't want to make your own stock, skip step one and use low-sodium chicken broth instead in the roasting pan and for the gravy. You can find heritage turkeys online at www.heritagefoods.com.