Preheat the oven to 200 degrees (c). Remove turkey from any wrapping (or from the brine) and remove the neck and gizzards by pulling it out of the open cavity. You may discard the neck or save to be used with the gravy. Wash the turkey under cold water for a minute. Pat dry with paper towels and place upside down on a plate or tray.
In a small mixing bowl, combine the coconut oil, the citrus zest, the citrus juice, thyme, and the grated garlic. Stir until it’s well mixed. Using a basting brush (or fingers), lift the skin and coat the turkey on all sides with the coconut mixture. (Be careful, this can get slick!) Place the turkey breast side up in the roaster. Sprinkle the sea salt and pepper over the turkey. Pour the turkey bone broth into the bottom of the pan along with the turkey stock.
Stuff the turkey with the wedged grapefruit, orange, lemon and lime.
Place the lid on the pan. (If using a roasting bag, place the whole stuffed turkey inside of the bag. Be sure to follow the instructions for the baking bag by adding slits where directed to do so.)
Roast covered in the oven for 60 minutes. Remove the lid and roast for another 40 to 60 minutes, cooking until the thickest part of the breast registers 80 degrees (C) on a meat thermometer. Continue to check the temperature every 30 minutes after that.
When it reaches that temperature, remove from the oven and let sit for at least 10 minutes before serving. (If using a roasting bag, do not remove the bag during the cooking process, and do not increase the oven temperature. Continue to check temps as directed.
To complete this recipe, roast or steam a bunch of your favourite veggies and add the Turkey pan juices to whatever gravy you make for some extra delicious taste!