Pat dry with paper towels inside and out. Season inside with salt and pepper and stuff cavity with satsuma halves, onion, thyme, celery and carrots. Season turkey with salt and pepper, tent wing tips and the breasts with foil and roast in a 350-degree oven until internal temperature of thigh is 120 degrees. Remove tent and continue to cook at 400 degrees until skin is golden brown and internal temperature of turkey is 165 degrees, recommended by the USDA (as it rests, temperature will continue to rise to about 180 degrees; for juicier meat some prefer to take bird out at 150 degrees - temperature will rise to 165 degrees). Rest turkey for 10-15 minutes before glazing.