Clementine-Salted Turkey with Redeye Gravy
['1/3 cup coarse kosher salt', '12 small clementines or tangerines (about); peel finely grated (3 tablespoons); fruit wrapped, chilled', '1 20-to 22-pound turkey, rinsed, patted dry; neck, heart, and gizzard reserved for Turkey Stock', '2 large onions, quartered', '1/2 cup (1 stick) unsalted butter, room temperature', '1 teaspoon freshly ground black pepper', '6 cups (or more) low-salt chicken broth, divided', 'Turkey Stock', '4 ounces country ham, Serrano ham, or thick-cut smoked bacon, cut into 1/4-inch dice', '6 tablespoons all purpose flour', '2 cups freshly brewed coffee']
Rub salt and clementine peel together in small bowl. Sprinkle some seasoned salt in main and neck cavities of turkey. Place turkey in large roasting pan. Reserve 2 teaspoons clementine salt for roasting; sprinkle remaining salt all over turkey. Cover pan with plastic wrap and refrigerate turkey overnight.
Rinse turkey thoroughly inside and out; pat dry. Rinse large roasting pan and wipe dry. Place rack in pan; place turkey on rack and let stand uncovered at room temperature 1 hour.
Set rack at lowest position in oven and preheat to 375°F. Tuck turkey wing tips under. Cut 6 clementines into quarters (reserve remaining clementines for another use). Stuff cut clementines and onions into main cavity. Tie legs together loosely. Spread butter all over turkey. Sprinkle with 1 teaspoon pepper and reserved 2 teaspoons clementine salt. Pour 3 cups chicken broth into pan.
Roast turkey 45 minutes; baste with pan juices. Reduce oven temperature to 350°F. Roast turkey until instant-read thermometer inserted into thickest part of thigh registers 165°F, basting occasionally with pan juices, adding more broth to maintain liquid level, and covering loosely with foil if browning too quickly, about 3 3/4 hours. Transfer turkey to platter; tent with foil and let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees).
Pour juices from roasting pan into large measuring cup. Spoon off fat that rises to surface into 1-cup measuring cup. Add enough Turkey Stock to degreased pan juices to measure 5 cups. If necessary, add enough fat reserved from Turkey Stock to fat from pan juices to measure 1/2 cup.
Heat 1/2 cup fat in heavy large saucepan over medium-high heat. Add ham and sauté 3 minutes. Whisk in flour; cook 1 minute. Whisk in 5 cups broth mixture and coffee. Boil until gravy is reduced to 61/2 cups, about 15 minutes. Season to taste with pepper. Serve turkey with gravy.
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