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Home Cooking 6

Cook's Country's salt pork-larded turkey - have you tried it?

greygarious | Dec 27, 200911:38 AM

I just caught a repeat of this episode. CI is generally credited/blamed for the trendiness of brining. I wonder if this method from their "country mouse" cousin show will catch on. I like the idea that no turning is involved. In effect, the salt and fat in the pork take the place of the time spent in a saline brine. I've noticed the Chow picture of turkey covered in bacon, but I expect that in that recipe the crispy bacon overlays flabby skin. In the CC recipe, the larding is removed before the final cooking and the oven temp increased, so the skin gets crisp.

Sounds promising - Mr. Bowtie pronounced it the best turkey he has ever eaten (we've heard that for their previous methods, too).

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