• 12servings
  • 180minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
MineralsCopper, Natrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. turkey

  2. salt pork

  3. pepper

  4. salt

  5. poultry seasoning

  6. butter

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 Start with a fresh turkey!

  2. Wash in cool water, make sure to remove all the teensy pin feathers Line roasting rack with salt pork Place turkey breast down on the salt pork Season the bird to taste (a little of each, easy on the salt)

  3. Place loose foil tent over bird Roast for 1/2 of the time recommended on the package This is the important part...

  4. Remove bird from oven Protect your hands with wads of paper towels and then flip the bird over It should now be breast up in the pan Brush with melted butter (be generous - I mean how often are you going to roast a turkey? Now is not the time to count calories)

  5. Season to taste Put it back in the oven without the foil Roast until a thermometer reads 165 degrees Turn off oven, let sit for 10 minutes Remove from oven and let stand before carving The salt pork will keep the breast from sticking and by roasting it for half the time upside down it keeps the breast meat moist.

  6. Most places that sell turkeys will tell you it has to reach 180 degrees but that is not necessary - it will produce a dry, dry bird.

  7. As long as it's not pink it's done!

  8. Let me know if you try my method and the results you get!


Send feedback