火雞
用料
| Butterball turkey | 12 pounds |
| Bacon | 1 pack |
| Lemon | Half |
| Carrot | 1 |
| Onion | 1 |
| Parsley | 1 |
| Orange | Half |
| Apple | Half |
| Oregano | |
| Sage | |
| Rosemary | |
| Thyme | |
| Butter | 250克 |
| Celery |
火雞的做法
Turkey defrost, butter mix with chopped thyme, rosemary, sage, oregano, stuff under the skin on the breast. Covered with foil, keep it in fridge overnight
Half apple, orange, lemon, onion and parsley stuff in the chest, oven 220 C for 20 minutes
Take out from oven. Put cool bacons on the breast.
Chop carrot, celery, onion into big pieces, mix with olive oil, salt and pepper. Add the inners and neck. Put it under the turkey, oven 165 C for 3 hours.
Check core temperature, make sure it’s over 75 C. Take out from oven, wrap it with foil and blanket. Rest for 2 hours.
Remove stuffing from the turkey. Take off the skin for orange and lemon. Stir fir the liver until it has strong smell, add vinegar or wine, and orange lemon apple onion (from stuffing). Add the sauce from the turkey (liquid in the baking tray). Add salt and corn starch, make it thick and rich for gravy.
Debone, serve.
