克莱门汀和甲壳虫烤火鸡

In a medium bowl, blend the butter with the clementine zest, grated garlic and chopped thyme. Run your fingers under the turkey breast and thigh skin to loosen it, then spread the butter mixture under and over the skin of the breast and thighs. Season the turkey inside and out with salt and pepper. Transfer to a rack set in a roasting pan and let come to room temperature, about 1 hour.

将烤箱预热至400°。烤火鸡约30分钟，直到浅褐色。将鸡汤加入烤盘中，烘烤30分钟。将克莱门汀一半，大蒜头和百里香小树枝撒在锅中。烘烤约1小时的时间，将锅旋转几次，直到插入大腿内侧的即时阅读温度计165°。将火鸡转移到切菜板上；让休息30分钟。将丝绸，大蒜头和百里香转移到盘子上，用箔纸来保持温暖。

Meanwhile, skim the fat off the pan juices and transfer the juices to a medium saucepan. Squeeze the roasted garlic from 1 head and whisk into the pan juices. Bring to a boil over moderately high heat and cook, whisking frequently, until slightly reduced, about 5 minutes. Season the roasted garlic jus with salt and pepper. Carve the turkey and transfer to a platter. Arrange the roasted clementines, garlic heads and thyme around the carved turkey and serve with the jus.