This week, my contribution is a recipe I have used to create the best roast turkey I have every had, and my go to meal at Thanksgiving. As I recall, the original recipe comes from America’s Test Kitchen, and was based upon an old recipe. The key is the pork salt, which moistens the turkey breast throughout the cooking process, whereas oil or butter only have a temporary benefit, while also not imparting to the turkey the smoked taste of say bacon.
For Roasting Turkey
• 2 medium onions, coarsely chopped
• 2 carrots, peeled and coarsely chopped
• 2 celery stalks, coarsely chopped
• 10 Roma Tomatoes
• Cheese cloth to cover turkey
• 1 package of Pork Salt
• Beef broth
• Water
Cooking of Turkey
Cut onions, celery, carrots, and tomatoes in half after trimming ends. Spray olive oil on roasting pan, and place around wire rack.
Cut Pork Salt into slices
Fold cheese cloth into a 18″ square. Put folded cheese cloth into large bowl with 4 cups of water and 1 cup of beef broth. Let soak for 2 minutes.
Tuck wing underneath turkey, and make sure legs are held together. Remove neck, and giblets from rear. Put sage, rosemary, and thyme in cavity of turkey, and place turkey on wire rack.
Prick turkey breast and leg tops with fork. Place Pork Salt on breast and leg tops of turkey, use toothpicks to secure. Put soaked cheese cloth over Pork Salt. Make sure back of turkey is covered with cheese cloth. Pour some liquid from bowl unto cheese cloth and into pan. Cover cheese cloth with tented aluminum foil, make sure back is covered, but cavity and some of legs can be exposed.
Preheat oven to 325degrees, and place turkey in oven until breast temperature reaches 140 degrees. Should be 2-3 hours depending on bird size. Remove cheese cloth, pork salt and foil, and increase oven temperature to 425 degrees. Remove vegetables from pan, and set aside. Put back side of turkey into oven. Finish cooking the turkey until the breast reaches 170 degrees and has brown color.
Remove turkey from oven and let turkey rest for 30 minutes. Use pan drippings for sauce.