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Fatten the Bird–or Roast

on December 18, 2012

To get the fat into the dry meat of a turkey or roast the best way is to inject the dry tissues with a solution of salt and fat. You can get a tool for this online, or simply pierce the breast of the turkey or other roast, like pork roast, with a large fork then pour the fat over the meat. Another option is to use a cooking bag which preserves all the fats and broth from the meat which you can use to make a gravy or reduce for au jus to serve alongside the meat.



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