准备

黄油和salt the turkey

• 排成一个12×16英寸的重型烤盘，上面有2层纸巾。将火鸡内外涂抹。
• In a small bowl, combine the butter with 2 tsp. salt and 1 tsp. pepper; stir in the parsley, sage, thyme, and cinnamon. Set aside 1/4 cup of the butter mixture for making the gravy.
• Slide your hand under the turkey’s skin to loosen it from the breast and thigh meat. Using your fingers, spread the butter directly on the breast and thigh meat, being careful not to tear the skin. Season the turkey inside and out with 1-1/2 tsp. each salt and pepper. Tuck the wings behind the neck and tie the legs together with kitchen twine.
• 将火鸡的胸部放在准备好的锅中。用蜡纸或羊皮纸松散地覆盖，并冷藏1至2天。

Make the broth for the gravy

• Position a rack in the center of the oven and heat the oven to 400°F. On a large rimmed baking sheet, toss the turkey neck, tail, giblets (excluding the liver), onion, and celery with the oil; arrange in a single layer. Roast, stirring once, until well browned, about 40 minutes.
• 将烤成分转移到重型5夸脱锅中。亚搏手机版官方将1杯鸡肉汤倒在热烤盘上，然后用木制刮刀从底部刮擦所有褐色碎片；转移到锅中。加入剩余的肉汤和1夸脱的水。煮滚;降低热量并轻轻煮至3杯，约1-1/2小时。通过中间筛子过滤成2夸脱的测量杯；丢弃固体。

Roast the turkey

• Uncover the turkey, discard the paper towels, and set the turkey on a V-rack in the roasting pan. Let sit for 1 hour at room temperature.
• Position a rack in the lower third of the oven and heat the oven to 350°F.
• 烤火鸡，偶尔在1小时后挥舞，然后将锅旋转到中间，直到插入一个即时阅读的温度计，插入大腿寄存器的最厚部分165°F，2至2-1/2小时。如果烤过程中的皮肤太黑了，则用箔纸帐篷。
• Tilt the turkey so the juice in the cavity runs into the roasting pan.
• Transfer the turkey to a platter or carving board. Remove the string, tent with foil, and let rest at room temperature for at least 30 minutes and up to 1 hour before carving and serving.

做肉汁

• Pour the drippings from the turkey roasting pan into a fat separator and allow the fat to rise to the top. Transfer 1/4 cup of the fat to a 3- to 4-quart saucepan; discard the remaining fat and add the defatted drippings to the reserved broth in the measuring cup.
• Add the cider to the roasting pan and boil over medium-high heat, scraping up any browned bits from the bottom of the pan, until reduced to 1/2 cup, about 10 minutes. Strain through a medium-mesh sieve set over the measuring cup of broth.
• 将保留的黄油加入锅中的脂肪中，并用中火融化。
• 加入面粉并煮熟，不断搅拌，直至略微变稠，3至4分钟。在肉汤混合物中慢慢搅拌并煮沸；然后将热量降低并猛烈地煮沸，偶尔搅拌，直到将肉汁降至4杯，8至16分钟。搅拌醋并调味，搭配盐，胡椒粉和额外的醋。
• Carve the turkey and serve with the hot gravy.