Charlie's Roast Turkey
October 11, 2012
Categories: Comfort Food, Dinner, Main Dish, Poultry, Turkey, Vegetables, Garlic, Onions, North American, Christmas, Easter, Entertaining, Fall/Autumn, Rosh Hashanah, Sunday Dinner, Thanksgiving, Winter, Oven Roast, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Make it from scratch more
"This is a recipe from a co-worker of mine. Every time someone mentions turkey dinner, Charlie boasts about this method for roasting a turkey. I'm sure everyone I work with has heard of Charlie's Turkey, lol. There no set amounts to the spices as this is to personal taste. His original recipe did not call for any herbs just salt and pepper, but I do add them when I make the turkey."
- Serving Size: 1 (619.6 g)
- Calories 649.1
- Total Fat - 11 g
- Saturated Fat - 2.6 g
- Cholesterol - 379.9 mg
- Sodium - 670.7 mg
- Total Carbohydrate - 3.1 g
- Dietary Fiber - 0.6 g
- Sugars - 1.9 g
- Protein - 128.8 g
- Calcium - 72.2 mg
- Iron - 5 mg
- Vitamin C - 2.8 mg
- Thiamin - 0.3 mg
Place the turkey on a grid in roasting pan so it does not touch bottom of pan.
Slowly pour 2 cups boiling water over the entire turkey.
Coat outside of turkey with butter and season with salt and pepper and poultry seasoning.
Place a couple of sprigs of rosemary, the onions and an entire head of garlic in pan and add enough water to cover bottom of pan about 1/2 inch up.
Cover turkey and place in a preheated 450 degree Fahrenheit oven and roast for 45 minutes; baste the turkey.
Reduce heat and cook at 250 degrees Fahrenheit until meat thermometer reads 180 degrees Fahrenheit deep in the thigh, basting every hour or so.
Remove cover raise heat to 350 Fahrenheit and cook until skin is crisped.
Tips & Variations
No special items needed.