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  • Prep Time: 15 Minutes
  • Cook Time: 2-3 Hours
  • Passive Time: 2-3 Hours
Roto Roast Thanksgiving Turkey
  • 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)

Products Used in this Recipe


Roto Roast 4oz



  1. Preheat oven to 450 degrees 

  2. Pat turkey dry.

  3. Let sit at room temperature for at least 30 minutes. 

  4. Brush with melted butter. 

  5. Coat turkey completely with Char Crust® Roto Roast.

  6. Add an onion and an orange to the cavity of the turkey. 

  7. Place turkey breast side down.

  8. Cook in the oven for 30 minutes at 450 degrees. 

  9. Turn oven down to 325 and baste the turkey. 

  10. Cook for another 2 to 2.5 hours until turkey reaches 165 degrees.

  11. During the last 30 minutes flip turkey over so breast side is up and, if it gets too brown, cover with foil.

  12. Let sit for 30 minutes and then slice.

Step Up Option: Rosemary Orange Cranberry Sauce 

  1. Add sugar and orange juice to a pot on med/high. Cook until sugar dissolves.

  2. Add the rest of the ingredients.

  3. Cook until the cranberries start to pop, about 15 minutes.

  4. Turn off stove and let cool. Serve with turkey.

See our video tutorial: 


BRC WomenOwned CRC


NBBQA 2012 NBBQA 2013 NBBQA 2015



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