准备

至少有一天，做黄油

• 将黄油成分混合在碗中。亚搏手机版官方冷藏4汤匙。将肉汁的黄油放在土耳其的室温下剩下的。

One day ahead, brine and prepare the turkey

• In a plastic container or stockpot large enough to hold the turkey, mix all the brine ingredients (except the turkey) in 3 gallons of cold water, stirring until the salt and sugar are mostly dissolved. Discard the neck and the giblets and trim any excess skin or fat. Trim the tail, if desired. Rinse the turkey and submerge it in the brine for at least 4 hours and no more than 6 hours. If the turkey floats, weight it down with a couple of dinner plates.Remove the turkey from the brine and pat dry with paper towels. Starting at the top of the breast, run your fingers between the breast and the skin to separate them, being careful not to rip the skin. Once you’re halfway down the breast, turn the turkey around and work from the bottom of the breast until you have loosened the skin from the breast, thighs, and as far down the legs as you can reach. Rub the juniper butter under the skin, covering the breast and as much of the legs as possible. Tuck the wings behind the breast and truss the turkey with twine, securing the legs to the body. Set the turkey on a rack in a large roasting pan and refrigerate, uncovered, for at least 6 and up to 24 hours.

烤火鸡

• 将架子放在烤箱的底部，然后将烤箱加热至350°F。如果任何盐水从火鸡滴入烤盘中，请将其倒出。然后将2杯温水倒入锅底，然后用箔纸覆盖整个烤盘。烤2小时；从烤箱中取出锅，然后卸下箔纸。烤未覆盖的火鸡，直到插入两个大腿最厚的温度计，读取165°F，45分钟至1小时的时间更长。将火鸡送到切菜板上，用箔纸来保持温暖，让休息大约休息30分钟。

做肉汁

• Strain the turkey drippings into a fat separator cup (or another clear, heatproof container). Let sit until the fat rises to the top and then separate exactly 2 cups of the turkey juice from the fat—don’t use more than that or the gravy will be too salty. Combine the 2 cups juice with the chicken broth and enough water to make 4-1/2 cups liquid.In a medium saucepan, melt the reserved juniper-ginger butter and the unsalted butter over medium-high heat until foaming. Whisk in the flour and cook, whisking constantly, until the mixture is golden brown, 2 to 3 minutes. Gradually whisk in the liquid, bring just to a boil, and reduce to a simmer. Whisking frequently, continue to cook about 5 minutes longer to meld the flavors. Season to taste with salt and pepper.

提前提示

土耳其必须提前一天燃烧和涂黄油。您可以提前1周制作和冷藏黄油，或冷冻2个月。在准备火鸡之前，先将室温带到室温。