As a graduate student in the food department, I forced the Chinese to make a 20-pound turkey for the old beauty of the whole department. .
The turkey is bought back and put in the refrigerator or sink to thaw. . May be. . 3 days. . We have a constant temperature room and thaw for 3 days around 10°.
At 6 o'clock in the morning, the turkey is washed.
Bloom the butter, mix fresh rosemary and thyme and salt into the butter
Give the turkey a massage, separate the chicken breast and chicken breast
In the chicken breast and the chicken breast, a lot of the butter is mixed.
The turkey belly is stuffed into chunks of onions
The surface of the turkey is coated with salt and black pepper (the best is now!)
Put it in the big baking pan, it must be big, because the turkey will have a lot of water.
Turkey is surrounded by onion blocks
Pouring the right amount of chicken soup on the turkey surface
Put fresh rosemary and thyme on the turkey
Europe! At 6 o'clock, the oven preheats 350F
Put the turkey in a preheated oven
Loose layer of tin foil
Take out chicken soup every other hour, but it can be half an hour. . It does not matter
In this way, bake for about 5 hours.
Going down to do gravy
Stir in the pot together, or say 熬
After the onion is completely brown, add various spices
Continue to lick, then add the Italian vinegar and honey
Finally, the flour is added with water and added to the onion mixture (similar to the raw meal).
After the turkey is cooked, take it out and cool it down, then gravy it.
In fact, how to make turkey is very difficult to eat, but foreigners are very happy to eat. . NY's senior turkeys are completely different from their own, and they won't do it for the second time in this life. . It is said that on average Thanksgiving every American eats 18 pounds of turkey every year, they are very poor. .