Glaze
3/4 cup (1 1/2 sticks) unsalted butter
1/2 cup honey
3 tablespoons (packed) grated orange peel
3 tablespoons (packed) grated lime peel (from about 12 limes)
2 tablespoons chopped fresh thyme
4 teaspoons chopped canned chipotle chilies*
1 tablespoon ground cumin
1 teaspoon salt
Turkey
2 tablespoons (1/4 stick) butter
4 1/2 cups chopped onions
1 22- to 24-pound turkey; neck, gizzard, and heart reserved
2 cups chopped peeled carrots
2 cups chopped celery with leaves
1 1/2 cups chopped plum tomatoes
9 cups (about) canned low-salt chicken broth
Gravy
1 cup (about) canned low-salt chicken broth
1/2 cup all purpose flour
For glaze:
Melt butter in heavy small saucepan over medium heat. Remove from heat. Stir in next 7 ingredients. Freeze until mixture begins to firm up but is still spreadable, about 30 minutes. Set aside 1/2 cup citrus glaze for gravy.
For turkey:
Melt butter in large nonstick skillet over medium-high heat. Add onions and reserved turkey parts and saut� until onions are very deep brown, about 22 minutes. Add carrots, celery, and tomatoes to skillet and toss to blend.
(Glaze and vegetable mixture can be made 1 day ahead. Cover separately and chill. Cover turkey and chill.)
Set rack in bottom third of oven and preheat to 400�F. Place small rack in center of large roasting pan. Sprinkle vegetable mixture with turkey parts around rack. Rinse turkey inside and out; pat dry. Place turkey on rack in roasting pan. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Rub 1/2 cup citrus glaze over breast meat under skin. If stuffing turkey, spoon stuffing loosely into neck and main cavities. Tuck wing tips under turkey; tie legs together loosely to hold shape. Brush 1/3 cup glaze over top and sides of turkey (not bottom); reserve any remaining glaze. Sprinkle turkey generously with salt and pepper. Cover turkey (not pan) loosely with foil. Roast 30 minutes. Reduce oven temperature to 350�F; add 1 cup broth to pan. Press foil snugly around turkey (not pan). Roast 1 hour 15 minutes. Add 1 cup broth to pan. Roast turkey until thermometer inserted into thickest part of thigh registers 175�F, adding 1 cup broth every 30 minutes, lifting foil to baste with pan juices and removing foil during last 15 minutes to brown turkey, about 3 hours 30 minutes longer if unstuffed or 4 hours 15 minutes if stuffed. Transfer turkey to platter. Tent with foil; let stand 30 minutes (internal temperature of turkey will increase by 5 to 10 degrees). Reserve pan juices.
For gravy:
Strain pan juices into 8-cup measuring cup, pressing on solids to extract some pulp and as much liquid as possible; discard solids in strainer. Spoon fat from top of juices; discard fat. Add enough chicken broth to pan juices in cup to measure 6 cups.
Stir reserved 1/2 cup citrus glaze in heavy large saucepan over medium heat until melted. Gradually add flour; whisk 1 minute. Gradually whisk in pan juices. Bring to boil, whisking until smooth. Reduce heat to medium; boil until sauce thickens slightly, about 5 minutes. Season gravy with salt and pepper. Brush any remaining glaze over turkey. Serve turkey with gravy.
* Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
Makes 16 servings.