Old-Fashioned Roast Turkey with Gravy
Even with a lot of time and effort, white meat can be dry, chalky and flavorless. We set out to find an easy, foolproof method that ensures moist, flavorful meat.
Why This Recipe Works
We needed a potent ingredient for our Old-Fashioned Roast Turkey with Gravy recipe that would slowly release its flavor during cooking. We tried a number of options until we discovered a technique used for ages: larding, a process of inserting strips of lard (or other animal fat) into the turkey meat so that it slowly releases flavor and moisture throughout roasting. After piercing the skin of the turkey breast with a fork, we covered the breast with thin slices of salt pork before layering on a soaked cheesecloth and foil. This insulated the breast and allowed the salt pork to slowly melt in the oven, basting the turkey with rich fat.
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