Roasted Turkey With Tangerine Glaze

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Ingredients

One 18-pound turkey, neck reserved

Salt and freshly ground pepper

2 tablespoons vegetable oil, plus more for rubbing

2 quarts chicken stock or low-sodium broth

1 medium onion, coarsely chopped

1 large carrot, coarsely chopped

1 large celery rib, coarsely chopped

1/2 cup all-purpose flour

3 cups plus 3 tablespoons fresh tangerine or orange juice (about 6 large tangerines or 6 large navel oranges)

1 tablespoon finely grated fresh ginger

1 tablespoon light brown sugar

2 tablespoons cornstarch

1 tablespoon minced sage

Salt

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