Okay, I finally got a chance to sit and load a few pictures.
I tried Cook's Country's turkey, "larded" with salt pork this year. Here's a link to the rationale behind the idea. http://www.cookscountry.com/pwlogin.asp?did=5204&area=recipe&iseason=
Place the turkey (I stuffed mine, they did not), on a rack in a foiled roasting pan. Prick the skin of the breast and tops of legs all over with a fork. Place strips of salt pork on top, then cover that with cheese cloth that's been soaked in 4 cups of cold water. Pour the remaining cold water in the roasting pan. Place a probe thermometer in the turkey breast. Cover the cheesecloth with foil.
Place the turkey on the bottom rack of a 325 oven and leave it alone until the breast temp hits 140 degrees. At that time, remove the foil, cheesecloth and salt pork (I saved it for baked beans), and kick the oven temp up to 425. Continue cooking until the breast hits 160-165.
My report: Well, it was nice and brown, without ever basting. It was tender and moist, but not any more tender or moist than any other roast turkey I've ever done, when I've just basted.
Two things I did not like: one was that the gravy was much lighter in color - cecause of the water in the bottom of the pan, I didn't get any nice brown bits or fond. And, two, my house didn't have the strong, wonderful aroma of roast turkey that it usually does - probably due to number one. That water in the bottom just messed me up!
So, I'll either go back to my regular method of roasting this April, when I make my Spring Thanksgiving dinner, or I'll do the salt pork or bacon thing, but without the water.
Lee
Breast temp is 140. About to remove salt pork, cheesecloth and top foil.
Turkey is done - browned without basting.
I tried Cook's Country's turkey, "larded" with salt pork this year. Here's a link to the rationale behind the idea. http://www.cookscountry.com/pwlogin.asp?did=5204&area=recipe&iseason=
Place the turkey (I stuffed mine, they did not), on a rack in a foiled roasting pan. Prick the skin of the breast and tops of legs all over with a fork. Place strips of salt pork on top, then cover that with cheese cloth that's been soaked in 4 cups of cold water. Pour the remaining cold water in the roasting pan. Place a probe thermometer in the turkey breast. Cover the cheesecloth with foil.
Place the turkey on the bottom rack of a 325 oven and leave it alone until the breast temp hits 140 degrees. At that time, remove the foil, cheesecloth and salt pork (I saved it for baked beans), and kick the oven temp up to 425. Continue cooking until the breast hits 160-165.
My report: Well, it was nice and brown, without ever basting. It was tender and moist, but not any more tender or moist than any other roast turkey I've ever done, when I've just basted.
Two things I did not like: one was that the gravy was much lighter in color - cecause of the water in the bottom of the pan, I didn't get any nice brown bits or fond. And, two, my house didn't have the strong, wonderful aroma of roast turkey that it usually does - probably due to number one. That water in the bottom just messed me up!
So, I'll either go back to my regular method of roasting this April, when I make my Spring Thanksgiving dinner, or I'll do the salt pork or bacon thing, but without the water.
Lee
Breast temp is 140. About to remove salt pork, cheesecloth and top foil.
Turkey is done - browned without basting.
