1 12-14lb.turkeythawed, neck and giblet bag removed, rinsed and patted dry.
2clementinescut into wedges
3cupsreduced sodium chicken broth
3tbsp.reduced sodium soy sauce
1tbsp.turkey or rotisserie chicken seasoning
Position oven rack to lower third of oven.
Preheat oven to 325 degrees. Meanwhile, in a medium bowl, combine garlic, clementines, carrots, celery, lemon, onion and herbs.
Turn turkey upside down, then fill neck cavity with mixture. Pull neck skin over and fasten skin to turkey using wooden skewers or toothpicks. Turn turkey over and adjust neck area with your hands to make the front as rounded and smooth as possible.
Spoon remaining mixture into chest cavity, packing it in as you go.
Place turkey on a rack in a large roasting pan. Tuck wings underneath turkey. Bring chicken broth and soy sauce to a boil, then remove from heat.
Place a piece of aluminum foil over chest cavity, so broth does not run into the cavity.
Slowly ladle hot broth over entire turkey. The skin will tighten up and look cooked. Remove aluminum foil, and place turkey in the oven.
Cook for 2 1/2 hours, then remove turkey from oven.
Brush melted butter over turkey using a pastry brush.
Sprinkle seasoning over turkey.
cover ends of legs with aluminum foil and place turkey back in oven.
Roast an additional 2 hours, or until a meat thermometer reads 180 degrees in the thickest part of the thigh.
Remove turkey from oven and loosely cover with foil.