Appears in Cook's Country October/November 2008, Cook's Country TV
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.
We needed a potent ingredient for our Old-Fashioned Roast Turkey with Gravy recipe that would slowly release its flavor during cooking. We tried a number of options until we discovered a technique used for ages: larding, a process of insert...