On Christmas Eve, I finally started roasting the turkey myself. The process is not complicated, and the novice is easy to operate!
Thawing turkey is a very long process, it is best to open it at room temperature one day in advance! If the time is tight, the turkey can be shortened in cold brine for about half of the time during thawing. After thawing, boil the chicken in boiling water and let the cortex tighten. Then use a blender to squeeze the onions, smear the chicken and pat. Then evenly apply salt. Give the chicken a good massage. Leave it for an hour, then apply salt once, then sprinkle with black pepper. Pay attention to the inside of the turkey belly, do not ignore the wings and the inside of the thigh.
The butter is heated and spread on the turkey. Allow 2 hours for the best turkey. There is a shelf for filtering water under the turkey to allow the water to drip dry. Next, start to fry the ingredients, put some olive oil in the pan and sauté the bacon, add salt, black pepper, and stir-fry the vegetables to Microsoft. Can be cut slightly larger. Next, put two rosemary, cut the lemon, squeeze some juice, and mix the lemon into the fried rice. Next, stuff the whole turkey belly, be sure to be full! Stitch the chicken belly with a thick needle, and find an onion or orange to sew the hole in the pp hole. Sprinkle all the Provencal spices in your body! Wrap the wings and legs in a place that is easy to focus on with tin foil. The last step, tune the oven up and down fire 180 degrees for 2 and a half hours! Out of the oven, the golden roast chicken smells aroma, and the whole house is filled with a happy holiday atmosphere! The next step is to give it to friends and family!