This recipe calls for the turkey to be open roasted so you will not need a lid for your roasting pan. The idea is to protect certain parts of the turkey so the entire turkey cooks at the same rate preventing some parts being over done and others under. This is accomplished by using the sliced pork to protect the breast and thighs and also flavor and moisten the turkey at the same time.
Ingredients
1 package cheesecloth (2 yards)
1 package heavy-duty aluminum foil
2 cups cold water
2 cups broth
1 turkey , 12 to 14-pounds
1 pound salt pork , cut into 1/4-inch-thick slices or thick cut bacon
Adjust the oven rack the to lowest position and preheat oven to 350 degrees. Remove cheesecloth from package and fold into an 18-inch square. Place the cheesecloth in large bowl and cover with 2 cups water 2 cups broth and let soak. Tuck wings behind back and arrange turkey, breast-up, on V-rack set inside the roasting pan. Now prick the skin of breast and legs of turkey all over with fork. This allows the rendered salt pork to enter the turkey and flavor and moisten the meat. You can also add your injected seasoning and flavors at this time if you wish.
Now cover the breast and legs of turkey with salt pork sliced 1/4 inch thick. (Thick cut bacon can also be used, but it will need to be blanched first to remove the smokey bacon flavor. You will need to add your seasoning to the turkey before placing the blanched bacon.) Now cover the top of the turkey with the soaked cheesecloth and pouring any remaining water/broth into roasting pan. (If using a self-basting turkey you may want to use all water and no broth) Cover cheesecloth completely with heavy-duty aluminum foil to prevent the cheesecloth from burning and drying out. Make sure you leave the back of the turkey uncovered so heat can enter the cavity in the back of the turkey.
Place the turkey in the oven and roast until the breast meat registers 140 degrees, 2½ to 3 hours. Now, remove foil, cheesecloth, and salt pork and discard. Increase oven temperature to 425 degrees. Continue to roast until breast meat registers 165 degrees and thigh meat registers 175 degrees, 40 to 60 minutes longer. This will also give the top of the turkey time to brown. When the turkey is done, transfer the turkey to a carving board and let rest 30 minutes.
1 turkey , 12 to 14-pounds
1 pound salt pork , cut into 1/4-inch-thick slices or thick cut bacon
Adjust the oven rack the to lowest position and preheat oven to 350 degrees. Remove cheesecloth from package and fold into an 18-inch square. Place the cheesecloth in large bowl and cover with 2 cups water 2 cups broth and let soak. Tuck wings behind back and arrange turkey, breast-up, on V-rack set inside the roasting pan. Now prick the skin of breast and legs of turkey all over with fork. This allows the rendered salt pork to enter the turkey and flavor and moisten the meat. You can also add your injected seasoning and flavors at this time if you wish.
Now cover the breast and legs of turkey with salt pork sliced 1/4 inch thick. (Thick cut bacon can also be used, but it will need to be blanched first to remove the smokey bacon flavor. You will need to add your seasoning to the turkey before placing the blanched bacon.) Now cover the top of the turkey with the soaked cheesecloth and pouring any remaining water/broth into roasting pan. (If using a self-basting turkey you may want to use all water and no broth) Cover cheesecloth completely with heavy-duty aluminum foil to prevent the cheesecloth from burning and drying out. Make sure you leave the back of the turkey uncovered so heat can enter the cavity in the back of the turkey.
Place the turkey in the oven and roast until the breast meat registers 140 degrees, 2½ to 3 hours. Now, remove foil, cheesecloth, and salt pork and discard. Increase oven temperature to 425 degrees. Continue to roast until breast meat registers 165 degrees and thigh meat registers 175 degrees, 40 to 60 minutes longer. This will also give the top of the turkey time to brown. When the turkey is done, transfer the turkey to a carving board and let rest 30 minutes.
Now all thats left to do is carve and serve.
0 comments:
Post a Comment