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食谱

草本黄油烤火鸡与小肉角肉汁

斯科特菲利普斯

服务:12,剩下。

盐肾上了,你需要空间为你的冰箱里的5加仑锅。如果你没有房间和锅,你可以在一个较小的锅中烹饪盐水并继续我们的一个替代汇编方法

亚搏手机版官方

For the brine:

  • 2-1 / 2加仑水
  • 14 oz. kosher salt (2-1/2 cups Diamond Crystal or 1-1/4 cups Morton’s)
  • 1cup maple syrup
  • 24湾离开
  • 24丁香大蒜,去皮
  • 1/3杯整个黑胡椒
  • 2小束新鲜扁叶欧芹(约4盎司。)
  • 1small bunch fresh sage (about 1 oz.)
  • 6 medium sprigs fresh rosemary
  • Zest和果汁的4个大柠檬(用蔬菜削皮器长长地删除Zest)

For the turkey:

  • 14- to 16-lb. natural turkey (preferably fresh)
  • 1recipe三草黄油,软化
  • 2汤匙。犹太盐
  • 2汤匙。现磨黑胡椒
  • 2盎司。(4 TBS。)令人迷住的黄油,融化

对于肉汁:

  • 2-1/2 oz. (5 Tbs.) unsalted butter
  • 2-1/2 oz. (1/2 cup) all-purpose flour
  • 4杯三草土耳其肉汤或低盐鸡汤
  • 1-1 / 2杯Pinot Noir
  • 犹太盐
  • 现磨黑胡椒

营养信息

  • Calories (kcal) : 780
  • 脂肪卡路里(kcal):420
  • 脂肪(g):47
  • Saturated Fat (g): 21
  • 多不饱和脂肪(g):7
  • Monounsaturated Fat (g): 14
  • Cholesterol (mg): 270
  • Sodium (mg): 1650
  • Carbohydrates (g): 7
  • 纤维(g):0
  • 蛋白质(g):74

Preparation

Two days ahead, prepare the brine:

  • 将所有盐水成分放入5加仑的储存用盖子。亚搏手机版官方覆盖并在高温下煮沸。将热量降低到中低,煮5分钟。从热量中取出,冷却至室温,覆盖罐,并冷藏盐水直至冷,优选过夜。

One day ahead: brine the turkey:

  • If already loose, trim the tail from the turkey. Otherwise, leave it attached. Remove and discard the giblets. Keep the neck and tail in the refrigerator. Rinse the turkey and put it in the pot with the brine. Refrigerate for 8 to 24 hours before roasting the turkey.

Prepare and roast the turkey:

  • 将机架放在烤箱的底部并将烤箱加热至350°F。从盐水中取出火鸡并丢弃盐水。冲洗土耳其,拍打它干燥,并将其放在一个大的隔爆烤盘中。轻轻地滑动乳房肉和皮肤之间的手以分离皮肤,以便涂抹草黄油。将草原切成1/4英寸厚的圆形,并在皮肤和乳房肉之间均匀分布,完全覆盖乳房。操纵皮肤和腿之间的几件。接下来,用你的手在土耳其外面,按摩皮肤下的黄油以均匀分布并分解圆形碎片,使土耳其在完成后不会看波尔卡 - 点缀。
  • Sprinkle 1 Tbs. of the salt and 1 Tbs. of the pepper in the cavity of the turkey. Tie the legs together. Fold the wings back and tuck the tips under the neck area. Flip the turkey onto its breast, pat the back dry, and brush with some of the melted butter. Sprinkle with some of the remaining salt and pepper. Flip the turkey over, pat dry again, brush all over with the remaining butter, and sprinkle with the remaining salt and pepper. Put the reserved neck and tail in the pan with the turkey. Cover the pan very tightly with foil and put in the oven, legs pointing to the back of the oven, if possible (the legs can handle the higher heat in the back better than the breast can). Roast undisturbed for 2 hours and then uncover carefully (watch out for escaping steam). Continue to roast, basting every 15 minutes with the drippings that have collected in the pan, until an instant-read thermometer inserted in the thickest part of both thighs reads 170° to 175°F and the juices run clear when the thermometer is removed, 45 minutes to 1 hour more for a 15-lb. turkey.
  • Remove the turkey from the oven. With a wad of paper towels in each hand, move the turkey to a serving platter, cover with foil to keep warm, and set aside. Discard the neck and tail; reserve the drippings in the roasting pan. Let the turkey rest for 30 minutes while you make the gravy and heat the side dishes

Make the gravy:

  • 将黄油融化在中高热中的小平底锅,直至发泡。加入面粉并将其快速搅拌成黄油,直至完全掺入。厨师,不断搅拌,直到roux闻到烤制,略微向光焦糖颜色变暗(见下图),大约2分钟。仔细观察,因为你不希望它太暗。从热量中取出并放在一边。
  • Pour the reserved turkey drippings into a clear, heatproof container, preferably a fat separator cup. (Don’t rinse the roasting pan.) Let sit until the fat rises to the top, and then pour out 1 cup of the juices (or remove and discard the fat with a ladle and measure 1 cup of the juices). Combine the juices with the turkey or chicken broth.
  • 将烤盘放在炉子顶部,在中等热量上的两个燃烧器上。加上黑色黑色和煨,用木勺刮削锅,释放任何卡在葡萄酒上,直到葡萄酒减少了一半,约5分钟。加入肉汤混合物并煨以融合味道,约5分钟。一点搅拌在roux中,直到你达到所需的厚度(你可能不想用它)。用盐和胡椒调整调味料。应变通过细筛和转移到服务容器。

Make Ahead Tips

盐水应该在感恩节晚餐前2天准备2天。火鸡应该在前一天送给。ROUX可以在感恩节那天准备,并在室温下留下;使用前搅拌重新组合。

剩下的火鸡很美味Turkey & Sweet Potato Hash

Reviews

率或回顾

Reviews (24 reviews)

  • bratty|10/04/2019

    I do this every year. Our guests rave about how juicy this turkey is.

  • annie63|11/19/2017

    我每年都这样做,这太好了。确保冲洗火鸡,否则它将从盐水中过于咸。

  • Pete77.|11/29/2013

    This recipe was very simple, and all of our guests raved about the turkey. The gravy was the fantastic, though I used veggie broth rather than chicken broth. I will definitely use this recipe again.

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