撒上1 Tbs。1茶匙盐火鸡腔里的胡椒。把腿绑在一起。将翅膀向后折叠,将翅膀尖收至颈部下方。将火鸡翻到鸡胸上,拍干背部,刷上一些融化的黄油。撒上一些剩余的盐和胡椒粉。把火鸡翻个面,再次拍干,涂上剩下的黄油,撒上剩下的盐和胡椒粉。将保留的火鸡颈和尾巴与火鸡一起放入锅中。用锡箔紧紧地盖住烤盘,放入烤箱,如果可能的话,烤盘的腿要指向烤箱的后部(烤盘的腿比烤盘的胸部更能承受烤箱后部的高温)。 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.
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