I am a self taught cook and have perfected our turkey. My Irish grandmother always used Salt Pork on the bird .
|When the salt pork looks like it is pretty well cooked, I remove it and set aside.|
|It will look like a naked jay bird - hee hee. Baste again and now the skin will start browning. Continue cooking and basting alittle more ofter. If the skin looks like it is getting too dark, I make a loose tent with aluminum foil.|
|Take it out of the oven and set aside to rest.|