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.
Keywords
- Roasts
- Holiday
- Dairy-Free
- Turkey
- Poultry
- US & Canada
- Thanksgiving
- Main Courses
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Instant-read thermometer
- Roasting rack
- Roasting pan
- Fat separator
- Cheesecloth
- Fine-mesh sieve
- Oven
- Stove
- Mixing bowl
- Fork
- Aluminum foil
- Cutting board
- Chef's knife
- Saucepan
- Measuring cup
- Whisk
- Spoon
Ingredients
- 1 package cheesecloth (see note)
- 4 cups cold water
- 1 turkey, 12 to 14-pounds (see note), neck and giblets reserved
- 1 pound Salt pork, cut into 1/4-inch-thick slices
- 1 tablespoon vegetable oil
- Reserved turkey neck and giblets
- 1 onion, chopped
- 5 cups water
- 2 cups low-sodium chicken broth
- 4 sprigs fresh thyme
- 1 bay leaf
- 6 tablespoons all-purpose flour
- Salt
- pepper
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