Old-Fashioned Roast Turkey with Gravy

By á-289

This classic Roast Turkey with Gravy recipe uses 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.

Ingredients

• 1 package cheesecloth
• 4 cups cold water
• 12 to 14 pound turkey
• 1 pound salt pork, cut into 1/4 inch slices
• 1 tablespoon vegetable oil
• Giblets
• 1 onion, chopped
• 5 cups water
• 2 cups chicken broth
• 4 sprigs fresh thyme
• 1 bay leaf
• 6 tablespoons flour
• Salt and pepper, to taste

Preparation

Step 1

For the turkey:

Adjust oven rack to lowest position and heat oven to 350˚F. Remove cheesecloth from package and fold into 18-inch square. Place cheesecloth in large bowl and cover with water. Tuck wings behind back and arrange turkey, breast-up, on V-rack set inside roasting pan. Prick skin of breast and legs of turkey all over with fork, cover breast and legs of turkey with salt pork, top with soaked cheesecloth (pouring any remaining water into roasting pan), and cover cheesecloth completely with heavy-duty aluminum foil.

Roast turkey until breast meat registers 140˚F, 2½ to 3 hours. Remove foil, cheesecloth, and salt pork and discard. Increase oven temperature to 425˚F. Continue to roast until breast meat registers 165˚F and thigh meat registers 175˚F, 40 to 60 minutes longer. Transfer turkey to carving board and let rest 30 minutes.

For the gravy:

While turkey is roasting, heat oil in large saucepan over medium-high heat until shimmering. Cook turkey neck and giblets until browned, about 5 minutes. Add onion and cook until softened, about 3 minutes. Stir in water, broth, thyme, and bay leaf and bring to boil. Reduce heat to low and simmer until reduced by half, about 3 hours. Strain stock into large measuring cup (you should have about 3½ cups), reserving giblets if desired.

Carefully strain contents of roasting pan into fat separator. Let liquid settle so that fat separates, then skim, reserving ¼ cup fat. Pour defatted pan juices into measuring cup with giblet stock to yield 4 cups stock.

Heat reserved fat in empty saucepan over medium heat until shimmering. Stir in flour and cook until honey colored and fragrant, about 4 minutes. Slowly whisk in giblet stock and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Chop giblets and add to gravy, if desired, and season with salt and pepper. Carve turkey and serve with gravy.