- Prep Time: 15 Minutes
- Cook Time: 2-3 Hours
- Passive Time: 2-3 Hours
- 12 lb Turkey
- Char Crust® Roto Roast
Cranberry Sauce Ingredients:
- 12 ounces fresh cranberries, rinsed
- 1/2 cup sugar
- 1⁄2 cup orange juice
- 2 teaspoons fresh rosemary leaves, minced
- 1⁄2 teaspoon orange zest, finely grated
- Pinch of salt
- Pinch of pepper
- Pinch of red pepper flakes (optional)
Instructions:
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Preheat oven to 450 degrees
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Pat turkey dry.
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Let sit at room temperature for at least 30 minutes.
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Brush with melted butter.
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Coat turkey completely with Char Crust® Roto Roast.
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Add an onion and an orange to the cavity of the turkey.
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Place turkey breast side down.
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Cook in the oven for 30 minutes at 450 degrees.
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Turn oven down to 325 and baste the turkey.
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Cook for another 2 to 2.5 hours until turkey reaches 165 degrees.
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During the last 30 minutes flip turkey over so breast side is up and, if it gets too brown, cover with foil.
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Let sit for 30 minutes and then slice.
Step Up Option: Rosemary Orange Cranberry Sauce
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Add sugar and orange juice to a pot on med/high. Cook until sugar dissolves.
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Add the rest of the ingredients.
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Cook until the cranberries start to pop, about 15 minutes.
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Turn off stove and let cool. Serve with turkey.
