服务：12 to 15
D'Artagnan创始人兼首席执行官Ariane Daguin与我们共享的这种不寻常的方法将使您重新思考如何烹饪鸟。在芳香蔬菜汤中将火鸡偷猎的过程，然后在烘烤之前将其缓慢冷却过夜，使其在烘烤之前，使其令人难以置信的美味和湿润。（另一个明智的想法：使用剩余的偷猎液作为第一道菜汤的基础 - 请参见下面的详细信息。）只有一个“捕获”：您需要一个足够大的锅以适合您的火鸡。对于12至14磅。土耳其，您需要至少容纳20夸脱的人。但是，对于每次都有脆皮，金色棕色皮肤和湿润，多汁，美味肉的火鸡来说，这是值得的。
将洋葱，胡萝卜，萝卜，韭菜和除将洋葱放在超大的库存中。用水装满3/4的锅，并加入少量黑胡椒和月桂叶。
Bring to a boil, then remove from the heat and very carefully lower the turkey into the pot, head-side down, so the liquid fills the cavity. Season generously with salt.
盖住锅，确保土耳其完全淹没，然后将其煮沸。将热量调整为小火煮，然后煮40分钟。
从火上移开，让火鸡在锅中的炉子上冷却（最多4小时）。冷却后，将锅放在冰箱中，然后将火鸡冷却过夜，以偷猎液体。（如果您的冰箱不够大，则可以在装满冰的浴缸中冷却锅）。
将架子放在烤箱的底部三分之一中，然后将烤箱加热至375°F。
小心地将火鸡转移到烤盘中的架子上。将火鸡放在烤箱中，烘烤1-1/2小时。
要从剩下的偷猎液体中制成汤：当火鸡烤时，将辣椒和海湾叶子从偷猎液体中取出，然后将约1夸脱的烤肉转移到一个较小的库存锅中。加1剥皮和立方体的胡桃南瓜，1个剥皮和立方的红薯，一半的洋葱，一些切碎的胡萝卜，一些绿韭菜和几个剥皮的栗子。如果需要，请加入更多液体以覆盖蔬菜。（您将在锅中剩下更多的液体 - 转移到冷冻袋，然后冷冻以供以后使用。）
Bring it to a boil, then lower the heat and let it simmer until the vegetables are cooked and soft. Using a hand mixer, purée the soup until smooth. Adjust the seasonings with cider or sherry vinegar to taste.
精美的烹饪对这个食谱的解释使我感到非常困惑。正如另一位评论家指出的那样，杂志食谱中的烹饪时间与D'Artagnan的版本差异很大。（我什至发现另一个版本的唯一原因是在杂货店购物时，我搜索了Bresse Turkey并在网上找到了她的版本。）
当做出可以说是“一年中最重要的一餐”时，您不想质疑它是375度还是475度。另外，她的版本需要鸭脂肪和更多的洋葱。我问自己这些更改是沟通不畅，监督还是编辑？（我不吃小牛肉，我确实用了鸭脂肪和鸡肉戴鸡肉。）
另外，我购买的新的巨大储备锅（我购买了此食谱 - 显然都保留了热量，因此在规定了四个小时后，我仍在尝试在厨房水槽的水浴中冷却它，然后再用冰包装夜晚。。（如果我要重新做到这一点，我将在当天早些时候开始（！），或将火鸡放在一个带有足够库存的泡沫袋中，以使其沉浸在冰箱中，或将其冷在冰箱或冰箱中过夜。）
When I checked it at 5:30 a.m. the 40 pounds of ice I used to cool off the stock pot was still frozen (good news) however the broth was only "cool" not cold. Food safety concerned me. I punted and pulled the turkey (a sad, gray, disheveled mess) out of the broth and placed it covered by a kitchen towel on a cookie sheet in my fridge to bring it to a safe temp. Needless to say, I was concerned that this year's turkey would be an ugly, toxic mess for my family. I ended up ditching the broth down the drain for food safety reasons. This of course was sad, having visions of soup.
Having said all this, I ended up roasting the bird as per D'Artagnan's instructions at 475 for 30 mins, turning off the oven. To my surprise, the skin did darken and crisp (was it the duck fat?) so the presentation was much better than I expected. The white meat was dry, however the dark meat was moist and flavorful. I didn't get juices for gravy, however the bits that remained were tasty and did add to the gravy. Finally and added bonus... there was no question as to the "doneness of the bird", especially by my mother who hovers around each year poking the thigh and making sure that the juices run clear!
I used turkey demi glace from Williams Sonoma. Cooked in the oven for just 1 Hour at 375 and it was a nice golden brown. Meat was very moist and tasty!
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