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PORCHETTA VS. PANCETTA ARROW-CIRCLE-RIGHT Porchetta is a type of rolled roast pork that may contain pork belly, while pancetta (pronounced pan-CHET-ta) is just pork belly. Pancetta is sometimes called Italian bacon. But while most American bacon is smoked, pancetta is salt-cured with sweet and savory spices. TURKEY BRINE ARROW-CIRCLE-RIGHT Turkey is a relatively lean bird, particularly the breast meat, so it doesn’t have a lot of fat to help keep the meat from becoming dry and tough during cooking. This is where brining can help. A brine is a basic solution of water and salt. During brining, the turkey absorbs extra moisture, which in turn helps it stay moister and juicier, both during and after cooking. Since the turkey absorbs salt along with the water, it also gets nicely seasoned from the inside out. The salt also breaks down some of the turkey’s muscle proteins, which helps with the overall moisture absorption and also prevents the meat from toughening up quite so much during cooking. Remember to remove the turkey from the brine one hour before you’re ready to cook it, and pat it dry inside and out. Let it stand for up to 1 hour before cooking. GIBLETS FOR GRAVY ARROW-CIRCLE-RIGHT Giblets can add both flavor and texture to turkey gravy. Take the giblet bag out of the turkey’s innards the night before, and rinse and store the giblets in a plastic bag; that way you won’t forget to remove them before roasting the bird. Cut the turkey neck into small (one-inch) pieces with a heavy knife. In a medium saucepan, cover the neck and other organs with water, bring to a boil and then simmer for an hour or so. Chop up the giblets and remove the meat from the neck (remember, you have to have some pluck). Set aside until you’re ready to make the gravy.

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