Espresso and Lime

0 Unwrap your turkey, remove anything inside the cavity and dry the turkey with paper towels
1 Let the turkey sit at room temperature for an hour before roasting
2 Preheat your oven to 450°
3 When the turkey is at room temperature and your oven is preheated, transfer it into a roasting pan
4 Rub softened butter over the entire turkey and season generously with your favorite salt, pepper, herbs and spices 
5 Add 32 ounces of liquid into the bottom of the roasting pan
6 Transfer the turkey into a 450° oven and roast for 45 minutes 
7 After 45 minutes, reduce the oven’s temperature to 325° and set a new timer for 60 minutes 
8 While the turkey is roasting, combine 4 tablespoons of butter, 1/3 cup of fresh orange juice, 1/4 cup of brown sugar, a teaspoon of garlic salt and 2 tablespoons of finely minced or pasted chipotles in adobo sauce in a small saucepan set over medium heat 
9 Bring the mixture to a low simmer and stir until the sugar dissolves and then set it aside for now
10 When your timer goes off on the turkey, brush the turkey with the glaze and set a new timer for 30 minutes 
11 After 30 minutes, brush the turkey with the glaze again and check the turkeys internal temperature (we are looking for 160° at the thickest spot)
12 Continue roasting the turkey and brushing with any remaining glaze you have until the turkeys internal temperature reaches 160°
13 Transfer the turkey out of the oven, loosely cover with foil and let it rest for 20-25 minutes 
14 Transfer the turkey onto a cutting board to carve
15 Pour the roasting pan juices through a mesh sieve into the saucepan that you made the glaze in and place it over medium heat 
16 While the gravy comes to a simmer, whisk 2 tablespoons of cornstarch into 2 tablespoons of water or stock until smooth and then add this into the gravy 
17 Simmer the gravy until it thickens to your desired consistency 
18 Enjoy!