威廉希尔娱乐

干盐渍火鸡烤洋葱

For 13 years, this site has not had a turkey recipe for a few, perhaps not terribly convincing, reasons. I don’t usually host; it’s usually a family member with, I’m sure just coincidentally, more than a 2-bedroom apartment of space. Second, I mean, this is the internet, right? And there are, as of this morning, 200,000 search results for “roast turkey.” Probably there’s a gem or two in there for you and you’ve got this covered? Finally, the truth: turkey has never been my favorite bird. I mean, when it’s done well, I do enjoy my yearly two slices (dark, please), but I’ve rarely been summoned with the motivation to finetune a recipe in the off-season.

但随后一对夫妇的事情发生了变化。几年前,我开始主持Friendsgivings(见这里and这里),现在,一些火鸡后,我 - 不可避免地 - 有很多关于土耳其的意见。For example, when you’re making a turkey the size you need for the 18 to 25 people most Thanskgivings may entail, you’re going to want to find a way to treat the bird in a way that it won’t dry out in all of the hours it will take to safely cook through. I’ve wet-brined (a nightmare with delicious results, but still a nightmare) and dry-brined, and the latter was the clear winner.

大量的洋葱

我的第二个观点是,如果你在你的火鸡下放置任何东西,除了大量四分洋葱,你就错过了,我们曾经吃过的最好的事情之一。我尝试了拒绝通常集锦(土豆,胡萝卜,或其他植物),因为它们被表示更慷慨在表中的其他配菜后。我再也没有回头。在在烤箱收集黄油几个小时,咸水滴,它们就变成超凡脱俗的:既深焦糖到果酱甜味的地步,但烧焦咸了。有僧多粥少。由于它们的味道会好得的份额,但是,我会利用这段时间来提醒关键Thanskgiving主题的自己:慷慨,gratitude,热情服务,可能不是在厨房里吃葱断持刀站立?好的,fiiine

黄油枫智利粘贴

My third opinion is, in fact, my view on All Things Thanksgiving: Thanksgiving recipes should be rivetingly simple, the kind of short ingredient list, high reward stuff that has no mise-en-place, because all of my dishes are otherwise engaged when I’m having 21 people over. If I can make a stunning, perfectly cooked, delightfully-seasoned, crisp-skinned turkey with merely 6 ingredients and 2 steps, I’m simply not going to make the one with 15. Not today, St. Martha.

This turkey follows the rules. I took a risk the first year and kept it really basic, seasoning with only salt, and pepper, and basting with butter after brining and seasoned, juicy, and delicious. However, now I’m hedging, just slightly, on this, because I accidentally did what I thought I never would: tested a turkey recipe when the month didn’t require it.

干盐渍火鸡烤洋葱

今年早些时候,我做了一个慢烤全鸡,结束了涂刷黄油,枫糖浆的混合物以及盐渍皮,辣椒酱辣椒酱,这是令人叹为观止的不错,但我有这个唠叨的感觉是这只鸡希望它是一只火鸡。听我说:火鸡是慢烤鸟;火鸡是精彩中带咸,辣,甜完成。而不像在我生命中许多其他的预感(没有我们不会今天谈论的宽腿牛仔裤妈妈),这个实际上是对点,并且我们得到收获的打磨,美味的奖励。

干盐渍火鸡烤洋葱

先前

六个月前:树莓金宝挞酒吧
一年前:Drop Cornbread Biscuits
两年前:菊苣沙拉烤面包屑和核桃
三年前:Cheesecake-Marbled Pumpkin Slab Pie
四年前:苹果酒桑格利亚andDate, Feta, and Cabbage Salad
五年前:Pickled Cabbage Saladand椒盐脆饼柏庐劳斯莱斯
Six years ago:蔓越莓,橙色早餐面包and绿豆砂锅脆洋葱威廉希尔公司官方网站
七年前:Spinach Salad with Warm Bacon Vinaigrette
八年前:姜饼
九年前:Upside-Down Cranberry Cakeand白薯同山核桃和山羊乳干酪
十年前:Swiss Chard and Sweet Potato Gratinand甘薯和酪饼
Eleven years ago:Pepita脆性and鹰嘴豆沙拉烤红辣椒
十二年前:烤洋葱酿andSimplest Apple Tart
Thirteen years ago:巧克力蛋糕斯托特

干盐渍土耳其烤洋葱

  • 份:12 to 16
  • 资源:William Hill娱乐重拳出击厨房
  • 打印

阅读末第一音符,拜托。

  • 1 12- to 16-pound fresh turkey
  • 粗盐
  • 4 tablespoons maple syrup
  • 1/2杯无盐黄油,熔化
  • 辣椒酱,哈里萨辣酱,或墨西哥辣椒 - - 一智利膏1大匙,加上更多口味
  • 8 to 10 medium onions, half red, half yellow, peeled and cut into quarters
  • 1〜2汤匙向日葵,红花,或另一种高的热友好油

1 to 2 days before serving:Make sure the giblets (usually in a bag) are removed from the turkey’s cavity. Sprinkle all over with kosher salt, using about 1 tablespoon per 4 pounds of bird, including some into cavities. I do this on a rack in my roasting pan. Loosely cover with plastic and place in the fridge for 1 to 2 days, and until 4 to 5 hours before you want to serve it.

1 to 2 hours before roasting:Remove plastic and discard any juices that have collected around the bird. Allow to come to room temperature, which will take 1 to 2 hours. No need to rinse any salt off the bird; it’s all as it should be.

食用前2 1/2到3 1/2小时:热烘箱至450°F与烤箱的最低水平的齿条。如果您打算用东西什么火鸡,现在这样做。桁架腿(绑在一起),配有厨房麻线或者,呃,你周围有任何其他字符串。

折腾葱与油飞溅(不约调料担心,他们会从泛收集的话),并安排各地的火鸡。结合1汤匙在一个小碗里的枫糖浆和辣椒酱融化的黄油中,搅拌,直至顺利。刷这个 - 或者用你的双手外套 - 遍布火鸡,没有留下身后。在这里你应该掖鸟下翅膀,以防止尖端燃烧,这是我从来没有做成功,如果我们是诚实。在附近当你将要覆盖土耳其大金属箔片。

Roast turkey for 25 to 30 minutes, then — this is very important — reduce the oven heat to 350° and continue roasting the bird until a thermometer in thickest part of the breast reads 150 to 155.

Beginning when you reduce the heat, periodically baste the turkey with 1 to 2 tablespoons of the remaining melted butter, and then, when you’re out of butter, with the juices from the pan.

这火鸡是要棕色相当快,相当暗。别担心,它不会烧焦味,但继续前进,把当它得到暗在铝箔上,你可以忍受。旋转烤箱几次,并把洋葱泛过一次,甚至做饭的锅。删除箔的最后5到10分钟焙烧,使皮肤再次薯片了。

A 14至16磅的鸟总共需要2至2.5小时焙烧的。19.5磅的鸟,一旦接手3小时。请记住,如果你打开和关闭炉门一堆倍左右移动等菜肴,它会需要更长的时间做饭(最多30分钟)。

Rest, carve, and serve:允许土耳其雕刻,你应该估计20分钟左右做的,这取决于你的舒适程度之前,在室温下休息15〜20分钟。这将允许果汁被锁定在和火鸡携带到165°F的内部温度。利用休息时间,以任何复温双方需要它,使肉汁(见下文)。

我不打算写出来的雕刻指令,因为我个人不能没有观看视频做到这一点。William Hill官网网址我流行这个要么这个要么这个我的手机上(我建议早期预览他们,挑选一个适合您),按下暂停键了很多,并尽我所能。当你切火鸡,确保你的刀是真的,真的很锋利得到那些洗净切块。你知道还有什么真正洗净切块吗?让人觉得你知道你在做什么。(我绝对没有。)

Your turkey is going to spill a lot of juices while you carve it. [Updated with a life-changing tip from Cindy in the comments.] Place your cutting board inside a rimmed sheet pan to collect the juices as you carve. Pour some over the sliced turkey (save any left for gravy), plus a final sprinkle of salt and pepper, before serving to keep it warm and seasoned. Arrange onions all around and serve with glee. You totally rocked this; I knew you would.

笔记:

  • Buying turkeys:Heritage- or pasture-raised tend to taste a lot better, if you can find them. Estimate 1 to 1 1/2 pounds per person; I tend to aim to the lower range because we don’t love leftovers and there are so many sides. If your turkey is frozen, defrost 2 to 3 days before in the fridge. They say it takes about 1 day per 5 pounds of turkey. You cannot defrost it at room temperature; it’s just not safe.
  • 盐:我用的钻石牌粗盐,其在135时钟克杯,因为相对于其他品牌的重量显著变化,尤其是在这个量是唯一要注意的重要。莫顿品牌=每杯和大卫=288克230克。所以,请,如果你正在使用其他品牌,以免显著过腌制火鸡使用一半或只是一半左右。
  • Doneness:你的火鸡完成时温度计(这个仍然是我去到)插入到乳房的最厚部分内容150F 155F到,或在165F大腿,不过,我更喜欢检查乳房。大腿较小,经常打“完成”温度越快,但更宽容一些额外的度。没有人是至赦的未煮熟的火鸡胸脯的。
  • 后勤:这里有一个后勤提示,我不认为足够的食谱明确:你想休息火鸡雕刻前20〜30分钟,用铝箔纸轻轻威廉希尔娱乐支起帐篷。It’s then going to take 15 to 20 minutes to carve (I had a friend holding a YouTube video tutorial in front of me because I’m very bad at it.) This gives you 30 to 45 minutes of empty oven time where you can reheat sides, which is more than most need. I have a single, not big, not great oven and this is how I manage to make it work.
  • Extra ingredients:这是 - 我知道这是很奇怪的许多人 - herb-和大蒜免费火鸡。如果你愿意,你可以折腾1个,柠檬和1头大蒜,每半横向切片,以及一大把的百里香,迷迭香,和/或鼠尾草的火鸡的肚子里。我做了这个土耳其没有这些东西,我做了这个火鸡与所有的这些事情,我想让你知道,这是非常好的两种方式。火鸡的香味更加动感与柠檬和大蒜,但它并没有带来很大的不同,在我看来,在片最后的味道,所以继续你的愿望。
  • 炊具:I’m using这个roasting pan
  • 现在,让我们来谈谈肉汁。This is my core gravy recipe:

    Very Simple Gravy
    8杯火鸡或鸡肉股票(我要么使用自制的鸡肉或优于肉汤的火鸡基地)
    1/2杯黄油
    2/3杯通用面粉
    2汤匙干马沙拉或醋

    在一个空锅或您清空烤盘融化了的黄油,搅拌面粉。库克这种混合物在适度的热量,拂动,3分钟。添加马沙拉或醋,烹调一分钟。加入高汤一点点的时间,并不停搅拌,防止结块,然后把煨,搅打偶尔。赛季盐和胡椒。

    但是,有三种方法可以解决这个。The first, above, straight gravy and it’s ideal for people who do not want to stress about it, don’t want to wait until the more frenetic time when the turkey is out and needs to be curved, and even want to make it earlier in the day and rewarm it.

    第二个是比较传统的。您可以使用相同的公式,但你先倒出已火鸡下收集水滴。把它们放在一个玻璃(或类似的烧杯这个)让他们分开。交换任何脂肪与配方中的等量黄油,并用肉汤等量的水滴积聚顶部,并进行书面。

    第三是风险较高的一点点,但你只能活一次,对吗?请将您的烤盘跨越两个炉燃烧器,并把液体(这是脂肪和果汁的混合物)烧开。除渣锅,松动任何卡住位,干马沙拉的咕噜或您选择的酒。煮所有的果汁关闭,直到只有脂肪遗体。眼球 - 你可能刚刚2〜3汤匙,或者你可能有更多。加入足够的黄油,让你到8汤匙。加入面粉,然后,因为你已经浓的味道如此强烈这里,你可以替换水存量的一半,基本上他们补充水分。赛季需要煮,你会核心配方。

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    242分上的评论干盐渍火鸡烤洋葱

      1. 戴安娜Semmelhack

        德布,
        第一次评议,很长一段时间跟随。
        This looks delish! I’ve sworn by Ina’s truffle Butter turkey for years, but time to switch it up.
        我的问题是关于临时......我通常在烤烤对流设置,我应该调整上市,以适应对流的温度?以下任何配方时,我总是有这样的疑问。

        由于德布

              1. Richard

                Shouldn’t make much difference if you brine past the point of equilibration. In dry brining you use the water in the bird to make the saline solution. You douse the surface with salt which osmotically pulls water out, mixes with the salt, crates a saline solution that is hyper-tonic which then re-enters the bird. The point is salt denaturation of protein to make it hold water better.

                So if the salt has fully moved into the flesh and come to homeostasis brining past that point won’t do much. Perhaps a bit more protein denaturation but little else.

                因为你开车到水鸟和拉一些鸟类的果汁了湿盐渍得到一个坏名声。这是湿的,但有点乏味。

                还有其他的方法,以保持湿润鸟不意味着加入盐。如果由盐的摄入量加重你对盐的味觉敏感或有健康问题不会盐水。尽管别人说什么它使肉咸。

          1. Richard

            不幸的是,如果水分是你的包对流烤箱是你的敌人。他们做什么魔法烹饪速度更快,但不是。他们循环烘箱的热空气与球迷消除库尔斯斑点和不均匀的热量。就像你的衣服烘干机一样。该移动空气具有比非运动的热空气更大的干燥效果。所以,如果你刚刚镶有盐火鸡潮湿保存它,然后把它放在对流炉中,你可能只是使整个事情一洗。你点蚀较短烹饪时间对烹饪更脱水方法。不保证其中一个获胜。

    1. 苏珊

      WAH!我知道这是一个火鸡配方,但哪里是说烤鸡食谱,你在这个岗位提?

      I need to try roasting chicken please!

          1. 石南属

            最好的火鸡配方永远!这些洋葱是惊人的。使其成为我们的感恩节早在昨天,大家都兴高采烈地讨论鸟!

    2. teamhartford

      这是为时已晚,加拿大感恩节,但我已经在我的日历来检查这篇文章在2020年10月。是我见过的sanest前瞻性火鸡食谱一个做了说明。威廉希尔娱乐你的“单,并不大,大烤箱”的评论宽慰我。

        1. 我的加拿大感恩节火鸡今年既是过度和原材料。我遭受了天,我对土耳其的眼中钉。William Hill娱乐重拳出击厨房是我走到哪里,当我想要的东西,会真正的工作,是美味又简单。我所有的SK边被车撞了。上述毒物炸弹火鸡,是不是。我需要你,德布。

          1. Sarahundersonstructionblog :)当你有一个这样的火鸡,你可以雕刻成块 - 分开撤消完成。在百废待兴进入肉汤,果汁等,以及背部有盖锅放入烤箱以至少325-400度+蒸汽-bake,这是头也不回的火鸡灰尘比其他方法更快。检查约15-20分钟,并使用肉类温度计。对于过头,我做同样的事情,盖菜水/肉汤 - 不是太much-并允许升温和蒸汽一点。它可能不是同它本来但这会是可食用的。或...保存汤:)凡_will_湿润。

    3. 弗兰

      看起来很美味!如果不希望使用黄油(保持一顿完全非乳制品),你会推荐鸟呢?鸡脂肪,人造黄油,橄榄油,中性油?谢谢!

        1. 劳伦

          你用黄油测试/智利皮肤下粘贴?我唯一一次可以品尝到调味料是当它的皮肤下。我已经做到了两者兼得 - 在上面和下面。我还是会试试这个方法!感谢伟大的食谱。威廉希尔娱乐

      1. 我爱枫辣椒酱擦的想法。I use half chicken fat and half margarine (Earth Balance sticks are my preference] instead of butter for my turkey gravy. Not stuffing your turkey? Why bother making one if you don’t stuff it. Challah made with added stuffing spices and onions makes an incredible stuffing base.

      2. joy

        This was amazing. It is the first time I’ve ever made turkey and been truly happy with the results. The onions are amazing. And I poured a little of the pan drippings in when making the gravy and ended up with the most amazing caramelized onion hint to the gravy. Thank you for this recipe!

      1. deb

        锋利的刀,并非常小心切割,即皮肤的需求是肉本身,用锋利的刀自然发生,但在其切割更加愚钝的人会拖出来的地方之前削减。我试着紧紧握住我切开皮肤,如果它脱落没有问题拍着回来。

        1. 约旦

          4日上午在感恩节,我意识到,我不知道我是否使用莫顿需要盐的量的一半。我现在恐慌。任何方式解决潜在的太咸火鸡?

        1. Carrie

          I’m making a tiny thanksgiving for two and therefore only roasting a turkey breast- do you think this recipe/method would work on a breast (with adjusted cooking time of course)?

      1. Adrian

        我已经把苹果和洋葱在火鸡。(更than once, even.) It worked with granny smith, but was disappointing with sweet apples. I didn’t roast the onions under the bird like this, but I’m hoping to do so soon.

      2. JKW

        我一直使用奶奶史密斯苹果和甜啊nion under the turkey with a little apple cider. Always delicious and makes for a nice gravy too. I think putting them inside the turkey would be delicious too.

        1. 莫莉

          Hi Deb! What a beautiful recipe and thank you so much! Can you recommend adjusted cooking times for this recipe with a spatchcocked turkey versus a non-spatchocked one? I know it will depend on size but a rough idea would be great? Thank you!

          1. deb

            我没有做一个,这样唯一的一次参考我可以给是通过谷歌搜索 - 你有尽可能多的运气我!但我认为该法将与spatchcocked鸟工作得很好。

    4. 露丝Lorbert

      这看起来令人惊讶!你觉得准备与烹饪将与塞鸟工作的这种方法吗?我们的最爱馅面包是基于与韭菜和干果。

      1. deb

        Yes, it would. In general, stuffed birds need to be cooked longer to ensure the stuffing is safe to eat and there’s a risk of overcooking the turkey to do so. This is why I keep my stuffing on the side. But if it’s working for you, this way will too.

    5. Colleen

      I love the idea of onions. Last year I put a couple of bags of pearl onions in the bottom of the roasting pan the last 45 minutes or so with the turkey up on a roasting rack. I was going to put in an extra bag or two this year as they were the best thing on the table and made delicious leftovers. (Same trick works well with chicken.)
      我也不反对stuffing the bird. In my world, a turkey is just an expensive, single use container for cooking stuffing. That is why I invite guests who like turkey.

    6. 弗朗西丝

      Ok I have to share my gravy tip, which I learned from my mom. I use a make ahead gravy recipe the day before, but then also deglaze the pan and add the juices to the gravy. It’s the best of both worlds!

            1. ķatie K

              This has been answered a couple of time; the onion are under the turkey, either under the rack or the turkey can rest on them without a rack.

    7. EK

      I would also love to spatchcock my turkey or cook in parts and am curious if you could achieve the same thing with onions!

    8. Jill

      You almost make me wish I was hosting and cooking a turkey. My least favorite thing to cook (it’s so intimidating) but love to have this recipe for the future!

      1. Amy

        Me too Anya! I just allow myself to cook some (ethically raised as possible) meat for special occasions for friends and family- which I don’t eat, but enjoy watching others enjoy. I’m an all or nothing person- I don’t think annual meat works for my brain, but from an environmental standpoint I think occasional meat on special occasions is sustainable! Also this recipe sounds yum.

    9. susanfried5419

      Does Morton’s kosher salt come in different grinds (fine, medium & coarse)? I can only find the coarse salt, which I use very sparingly. What grind are you using for your recipes?

        1. 卡里

          @ATL the salt effectively becomes a liquid brine: it draws out moisture from the meat and is dissolved in it, then is reabsorbed by the meat thereby seasoning it. This method takes time for that process to happen: 24 hours is often recommened, but it makes a flavorful meat and does not add flavorless water to make it soggy . It also allows for better crisping of the skin.

    10. 阿什利

      我想尽量做到不含乳制品。我注意到你回答有关使用鸡油或中性油之前的评论。我不知道从哪里得到鸡脂肪。什么中性油将是你的建议吗?

      1. deb

        我经常发现鸡脂肪在我的地方杂货店,有时一个就可以了,有时在冰箱里。问问你的本地存储;它可能只是更容易找到一些地方。我去到中性油是向日葵和红花。

        1. JoAZ

          Started using Sunflower oil when I read one of pbs show Sara Moulton’s post on Instagram. I’ve been a fan of hers forever & for those who don’t know her she assisted Julia Child as a young chef when she first started out. I trust her – the canola good/bad thing I never get. I make homemade tortillas using this oil & delicious easier. Another amazing recipe Deb I’m making a very simple turkey breast was sick earlier in week but will use the maple syrup butter mixture with oranges herb stuffing my go to. Have a wonderful thanksgiving- give your Mom & yourself a hug thinking of your Dad. Some people just stay with you.

    11. 卢奥恩乙布朗

      我一直烤火鸡我顶上葱,然后我融入有浸没式搅拌器的肉汁。那么好,你可以吃它本身就是一盘菜。感谢您给我们明确的和令人耳目一新的轻松土耳其教程!

    12. 帕蒂·麦克米兰

      看起来让人垂涎欲滴。洋葱
      再肉汁 - 我省从火鸡脂肪前游戏股票并用它来代替黄油。

    13. J Woessner

      将从盐渍火鸡泛水滴太咸的肉汁使用?我读过警告与他们持谨慎态度,足以使使由褐变和煨火鸡翅膀和一条腿的一天,我提前肉汁之前得到一些伟大的肉汤。

    14. 辛迪·威廉姆森

      Put your cutting board inside a 1/4 or 1/2 sheet pan and you won’t have to worry about the drippings getting everywhere :)

      1. 凯瑟琳Mayone

        抱起来,我只是来接我的下巴掉了一地。这是最愚蠢的,简单的,和最伟大的提示,我读过的日期。谢谢!

      2. Christine

        Wow, I can’t believe I never thought of this. After two consecutive bloody massacres of Thanksgiving preps! Thank you!!!

    15. Yozhik

      最后!我一直在寻找这么久眼前一亮,如果它是lacqured,但不涉及复杂的步骤或成分的火鸡。另外,我给你已知的偏好牛排和感恩小菜笑了,当我看到标题的“和烤洋葱”的一部分。不能等待把果酱葱在我的玉米面包片!

    16. 贾米

      德布你是我们的感恩精灵!感谢你做的!

      我听说过一些烤锅可以用灶具和一些不能。我想从燃烧器直接加热可能是太热了。但我怎么知道它是安全的为我的锅?这只是不锈钢,它怎么可能不好呢?

    17. Annie

      德布,如何辣不擦使皮肤?在我们的桌子小的孩子谁不热香料球迷。
      而且确实擦打得好与传统的圣人/百里香进面包敷料?

    18. Welie

      我喜欢使用,而不是其他的素食(我同意小菜)洋葱的想法!喜欢用葱的很大一部分,因为这是我最喜欢的!谢谢你的食谱!我要去尝试。我发现在谷歌发挥了极大的应用排序的所有实物与他们的利益,它被称为草药百科全书植物。
      你可以在这里阅读洋葱https://herbs.page.link/Onion

    19. paulamartinelli

      PERFECT! Very close to Thanksgiving holiday, this recipe is very handy and it looks amazing and delicious, I will need to try it! I am in ketogenic diet now, but hey…it is Thanksgiving, and turkey is a great lean protein ;-)

    20. KatieK

      I’m a little concerned that the onions roasted under the turkey might be greasy; not so? At Thanksgiving I serve green beans with oven roasted onions in a butter sauce so I’m thinking of using the onions roasted with the bird instead. Any thoughts?

      1. deb

        这不是我注意到,但我也并不认为这会打扰我。大多数的洋葱汤的味道,但是,来自深焦糖洋葱。这些做法,但它并没有那种强度。

    21. 贝基·特纳

      Got a question!!! What If I use the basting mix as part of the “dry rub” inside and out, between the skin and the meat? Going to happen here I think . I use a lot of onions for under the turkey. Makes a great side dish if I do share it…going to be great with this basting sauce!

    22. 沙龙

      When you tried this with a chicken, did you also first cook at high heat then reduced temperature? Also may do this with a turkey breast. Do you recommend specific times for either? And, dare I ask, how about subbing the butter with olive oil? For both cholesterol issues and just can’t quite bring myself to cook meat or poultry with butter…..thanks.

      1. deb

        对于鸡,是的,但更短的时间(我不记得多少)。不知道的火鸡胸次,但我敢打赌,它的范围(重量)。我可能会用更少的(也许一半)的高热量时启动。

    23. CY

      我和你在一起,我所有关于边,也许火鸡三明治第二天。我通常会考量土耳其的最好的事情是使土耳其tetrazzini与剩菜(因为我妈妈每年都一样),这将是例外这里的可爱添加的香料。这个食谱看起来很棒,我将很容易跳水,如果我是今年举办。我喜欢加入洋葱。它Friendsgiving我和我的鼠尾草和洋葱戈贡佐拉奶汁。我想我会尝试这种鸡。百胜!

    24. CAIT

      Alright it’s dumb question time! I tried a dry brine a few years ago and a LOT of juice came out of my bird. And it ended up being really dry after roasting. I’m afraid to try again, because it’s not like you can put the juice back in…what did I do wrong?

    25. chanface

      As a result of the chili paste, does the gravy turn out spicy? Wondering how kid-friendly this recipe is (I’m guessing it’s kid friendly, from you!)

    26. 苏珊·巴顿

      我一直掖下的翅膀。它停止他们从燃烧。你要动粗鸟位(womanhandle?),但结果是好的,整洁,翅膀不张开了,它总是看起来有点吓人给我。也许人们可以练习的烤鸡?

    27. 凯蒂

      请参阅厨师被说明解释有关焙烧一个毛绒火鸡:秘密有食品安全馅和潮湿火鸡,是东西用热火鸡(太热手柄)馅,然后烤立竿见影。它不延长焙烧时间非常多,和在填料添加火鸡的味道......我喜欢它。

    28. 知更鸟

      To deal with the juices dripping when you carve, I put my whole cutting board on top of a cookie sheet when I carve. At the end I pour all the drippings back into my roasting pan and make my gravy. I’m not wasting any delicious juices and my counter stays a little cleaner.

    29. 贾静雯

      德布!非常感谢!我会在下周给我不知情的客人这是一个尝试。同时,感谢所有你做 - 我一直爱你的博客,书籍和逗乐自2009年以来,从来没有被带坏。你是一个真正的美食瑰宝。

    30. comilona

      我已经做了多年的干盐湖卤水现在(湿盐水后 - NEVER AGAIN),它总是导致一个华丽的,美味的鸟。我想我从杂志圣摩纳哥的“配方”,它比配方的方法,因为你毫不夸张地只使用盐和其他就没有什么鸟本身。每这种方法,我的火鸡挂在我的冰箱1-2天完全裸露* *。这样做可以确保皮肤的那种干了出来,导致一个可爱的脆皮烹调后。你会觉得你的鸟的这几个小时后破坏了,不过别担心!保持简单,保持它的发现。我很高兴能Deb的洋葱和擦今年添加到我的火鸡。

    31. 宝莲

      我在这篇文章上点击一次我已经停止流口水/舔火鸡的照片!
      快速问:对于贴,我还没有看到任何的在我的本地超市的选项我可以逃脱加入白胡椒?
      也再次:肉汁...声音很多像辛勤工作和点点紧张
      你有没有在美国Bisto肉汁颗粒?你从素食到鸡牛肉和土耳其所有的口味。几勺从蔬菜搅拌均匀加入热水或水,混匀。我喜欢做的滚刀直到起泡,然后倒入酱油壶。ただ3分钟肉汁。唉唉Bisto!

      1. deb

        你可以使用任何其他种类的辣椒,你想,或者辣酱。不要用黑胡椒的完整汤匙,当然,这将是太多了。我们有很多肉汁首发,在这里预先制作的肉汁,但没有味道会这样。;)

    32. 莎拉在温哥华

      是的,有在互联网20,000食谱,但我相信威廉希尔娱乐你,更多的20000倍!完美的时机,我今年再次志愿做饭给我的Co-op节日晚会火鸡和肉汁早在十二月去年我做了一些互联网研究和干盐渍在冰箱里,而这是解冻。今年我会做你的方式。需要工作在我的雕刻虽然。

    33. Amy

      Hi Deb,
      这看起来很完美。谢谢!对于那些谁不再需要用铝箔做饭,我给我母亲的方法。她把一对夫妇的棉布大到足以覆盖火鸡,这是非常大的碎片。然后她浸泡的纱布在盘中的油/黄油/果汁,奠定了纱布浸泡在整个火鸡。在做饭,她痛打了整个事情而没有取出纱布。皮肤美丽脆,和火鸡焦黄不燃烧。拆卸时要小心纱布,您可能需要为你做绷,所以纱布容易释放。

      注:妈妈也缝了野生稻馅(明尼苏达州最喜欢的)一个棉布袋子。这让越来越馅出来就轻松多了。

    34. Meghan

      韦尔普,我太激动了这个配方,我说干就干,并下令从亚马逊现在有机14lb火鸡。抵达深度冷却 - 这意味着它不冻结,但我不认为它曾经得到任何接近室温。我把它立即在冰箱,因为我没有任何其他的选择,不是吗?我只是认为从杂货店所有的鸟会被冻结!我的问题是:1)这是一个食品安全问题好了,对不对?我发现大多数的消息表明,是的,但你更可疑沙门氏菌的,我相信你和2)将这个火鸡味道好吗?

      1. deb

        绝对不是食品安全专家,但可以提供团结 - 订购新鲜后得到了一个半冻火鸡从本周新鲜直达。我需要它的明天所以我希望它的完成除霜。该店称冷水下运行它在水池(我内心的环保是痛苦的事情)30分钟,它应该是不错,但我的仍然是在中心昨晚有点冷若冰霜。

    35. 谢谢德布!我的叔叔总是厨师我们的鸽子在烤架上后,我预习他们。虽然我舍不得错过洋葱 - 这听起来惊人的 - 我们今年打算使用盐水擦方法,它比我想象只能由烟熏我们通常在烤架上得到补充。将报告。

    36. Alexa的

      我没有自己的烤盘,很少煮肉。我们将有一个小火鸡和一个巨大的荷兰oven-你认为在荷兰烤炉会的工作?我可以从Instant锅里面休息的金属架,如果有一个小的提升是必不可少的一部分。

    37. 林恩

      这看起来令人惊讶!
      Could I do this with a turkey breast? How long would you cook a 12lb turkey breast and same temp as a whole turkey?

    38. Mary

      我的店只卖新鲜“Butterball”火鸡。对它们进行干盐渍?标签上写着一个天然水/盐混合物已经被注入到土耳其。我很想试试你的食谱,但我关心的鸟变得太咸。

    39. 亚历克斯

      Hi Deb, going to use this recipe to make my first ever turkey! Question, I don’t have a formal turkey roasting pan with a rack, can I just put the turkey directly on the onions in whatever roasting container I use?

      This feels like a really amateur question, but that’s where I’m at! Been following you for years, thanks for sharing your food genius with the world!

    40. 阿德里安娜

      我总是熟火鸡我165度,你推荐150-155度。这是为什么?是否继续煮因为它位于并导致潮湿的火鸡?谢谢

      1. deb

        I talk about this in the recipe: “Rest, carve, and serve: Allow the turkey to rest at room temperature 15 to 20 minutes before carving, which you should estimate 20 or so minutes to do, depending on your comfort level. This will allow the juices to be locked in and the turkey to carry over to an internal temperature of 165°F…”

    41. britiney

      嘿,德布。我通常使用一个火鸡烤包。我知道我不能绷,但有你想到的任何其他原因,这不会在袋子工作?我很害怕去尝试一个火鸡无袋,以保持湿润鸟。我疯狂地印制了所有的你的T-一天的食谱想法。感谢您使我们保持所有的烹饪!XO

      1. deb

        干盐水(盐析)保持湿润。您可以使用一个袋子,但我从来没有想有任何密闭;我想它干在冰箱里一点点。

    42. 伊丽莎白·莫斯

      Roasted onions are always my favorite part of roasted poultry. One way that you can share those delicious roasted onions with others is to make them into a gravy. Put them in a blender with the drippings and some chicken broth to thin out as much as you wish. No need to add flour. Super easy.

    43. Carrie

      I’m making a tiny thanksgiving for two and therefore only roasting a turkey breast- do you think this recipe/method would work on a breast (with adjusted cooking time of course)?

    44. 斯蒂芬

      我这个昨晚的Friendsgiving。这是惊人的!我有一个20磅的火鸡,所以我做了2汤匙黄油多和多一点枫树和智利粘贴。加上柠檬/大蒜/草药。它是完美的。这么多的补充!

      1. 安娜·贝内特

        与往常一样,你的食谱是万无一失的威廉希尔娱乐搅局者!我今天提出这个火鸡配方,这是一击!而且那么容易!我烤矿在箔平底锅顶上洋葱和整个婴儿红土豆。一切都出来了完美。谢谢!

    45. 雪儿

      I bought two smaller turkeys that I am going to have butterflied. One will be traditional herbs, dry brine and oven roast to make kick-ass gravy. The second I think I will do this combo on the grill. I am with you and don’t love turkey but would take a bath in gravy so need those pan drippings but excited about some flavor!

    46. CEN

      什么是与枫糖浆的wweetness因素?我们希望有一个香香鸟,一点都没有甜蜜。爱情适当咸的,美味的皮肤。我希望药水只给出甜头一丝淡淡的,而不是宣布枫木,用粘贴的微妙香料一起。想知道如果我能削减药水了一下,ESP。因为我的火鸡将在你的体重秤较小的一端。

    47. Amy

      我做了这个我第一次主持Friendsgiving(这意味着它也是我的第一个火鸡!)昨晚果然奇妙!我因缺少水滴的惊讶,但是这可能是用户错误,而不是配方本身。我也只对禽流盐水约18小时,所以明年我将这个时间,以确保我有盐渍的整整2天。谢谢你,德布,为您的明确指示和激励在这一新兴土耳其厨师的信心。有一个伟大的感恩节!

    48. V.J.

      爱葱的想法,但怕他们会吸收大量的脂肪和果汁我通常使用的肉汁,也将在烤箱烤馅。是洋葱必要注入火鸡的味道?

      附:喜欢你的网站

    49. 斯蒂芬ania Photography

      我可以第一个简单的肉汁一样的时间遥遥领先?也许在周二刚刚获得的大日子做的那部分?烹饪在我们的小厨房纽约这样希望做尽可能多的准备越好!

    50. Melaura

      My friend, who has never cooked a bird before, made an 11 pound turkey and it turned out great. No roasting pan, sitting in a glass dish, forgot to take out the giblet bag, never turned it over . . . still juicy, flavorful and lovely. Don’t be scared of the glaze being spicy, it isn’t at all, just yummy.

    51. Quinn

      回复:墨西哥辣椒辣椒酱 - 这是在阿斗chipotles一罐的酱?如果它是对不起一个愚蠢的问题!

    52. 萨拉Duke Biscoe

      感恩节快乐!我下令妈妈辣椒酱辣酱意外,而不是糊状的我应如何改变量酱油混合没有它过于辣?我喜欢这个选项更多的是甜蜜的热点,而不是一个或的Chipotle味道harassa的。我很菜,争取早日结婚感恩节晚餐,因此没有足够的时间顺序粘贴。谢谢!

    53. Hailly

      等不及要试试这个!只是好奇,如果你需要任何液体添加到烤盘一边煮?担心果汁会燃烧,将有什么留给肉汁。还是在锅底的洋葱防止这种情况的发生?谢谢!

    54. 汉金斯

      土耳其看起来令人惊讶!感恩寻找灵感(有丰富本网站),并考虑什么(小,但有用的礼品)买我的孩子在圣诞节前支出天。

      能否请你告诉我的刀盘,你购买你的(当时)4岁?我无法找到你提到它的配方。

    55. Allie

      Urgent Thanksgiving question! My bird is around 17lb, just checked it in my fridge and it is still pretty frozen. Any tips on when/how to defrost and if I can dry brine with the salt today or tomorrow even if it is still (a little / or a lot) frozen?

      难道我只是拔出插头,买了新鲜的火鸡明天早上(如果我能得到我的手吗?)

      So excited to try this recipe!

    56. I’m doing this turkey; it sounds so easy. I’m cutting up the turkey to make the cooking time faster. Question: how spicy is this turkey? I have 2 picky kids who don’t do spicy. I know 1 T gochujang isn’t much for a whole bird but just wondering. Thanks!

      1. Jenny

        有点最后一分钟,但我找不到粗盐我住的地方。我完全可以替代细海盐?如果是这样,我假设我应该少用,是正确的?谢谢你,一如既往地为你的智慧!

    57. 七喜

      哦,我的天啊,德布!时间最长的,我一直在丝网印刷的配方部分,因为我没有看到打印按钮或使用我的手机按照食谱。我今天刚发现,如果我只需要使用浏览器的打印功能,您已经设定,所以只有食谱打印!我是唯一一个谁也不知道?

      1. deb

        我承诺,火鸡不会品味甚至接近一个煎饼。其实,我真的不喜欢甜肉。这只是有补充盐,并提供色彩。这里是不够的甜甜的火鸡。

    58. 谢谢for sharing this recipe! I made this today for a local family, and I am excited that I get to make it twice this year. :D The sweetness of the syrup was just enough and the gochujang added a subtle flavor. Happy Thanksgiving!

    59. 娜塔莉·加斯顿

      我做你的火鸡和肉汁(苹果派)的感恩节和慈悲的上帝。这些葱!我的家人认为我可以在水面上行走。它是如此美味。认真。这些都将是未来所有的感恩节主食。谢谢。还有一个原因,你是我最喜欢的食谱作者和美食博客。

    60. Being extraordinarily thrifty, I always use the string from basmati rice bags to truss a turkey. Circle of life. Whatever that means. Happy Thanksgiving to my American neighbours.

    61. 玛丽·贝丝·

      我是一个热情的家庭烹饪和following you since you began your blog. In fact, many of your earlier posts on recipes you tried I had already made myself—I tweaked them differently, but I knew you and I thought alike about skill level, desired result, and time management. For the first time in over 25 years, I am not hosting Thanksgiving, and I was relieved. My guests were always complimentary, but I really felt the main event, the Turkey, was never up to snuff. So today, I find myself alone (non un-happy—I’ll have MORE than enough family and friends over next few weeks). I made this turkey, just for me, just to experiment. Hands down, BEST TURKEY I EVER MADE. I didn’t change a thing from your post. You weren’t kidding when you said the bird will get dark, but I soldiered on and waited with my meat thermometer to get where I needed. This turkey was so delicious! Salt brining really works. And for those who feared the chili paste—not remotely an issue. This will be my future turkey recipe, and I will take up the reigns again soon and proudly serve this. Thank you Deb, thank you for taking the time, the science, the expense, to perfect something for us home cooks. In my mind, you are a national treasure.

    62. Sandie

      Oh my! I made this for Thanksgiving. Used gochujang and it turned out great. Nice and dark and crisp, and the gravy was delicious. Will do a whole chicken next.

    63. ķ

      只是这样做是为了一个4.8磅重的火鸡胸,第一熟了20分钟,然后停机1小时,没有涂油,这是伟大的!

    64. Fredda Ferris

      我担心这个太咸或者spicy but decided we were going with it…so glad we did! It was absolutely perfect. Used chipotle chili paste with the maple syrup and it was just delicious. Used the drippings for gravy and yum…followed exactly as written and it was a winner!

    65. 威尼斯

      这悲剧!我跟着准确的方向。当我检查了火鸡,在20分钟绷和调低炉温,大部分乳房皮肤被烧毁的黑色,绝对不是褐色,黑色。每个人都在房子里(街道?)听到我喊OH NOOOO!和担心,我伤害了我自己,但幸运的是我的骄傲和名誉受伤(与土耳其一起)。

    66. 传统书院

      制作这是我第一次感恩节火鸡我大,自以为是的意大利家庭......与我的两个祖母和母亲搭在我的肩膀上的急盘旋......它被冠以“多年来最好的火鸡!”德布,你是我去到这么多recipes-你的指令非常清楚了,你的写作是威廉希尔娱乐有点不敬和谦逊,并再次你让我看起来像一个辉煌的厨师!谢谢!

    67. 亚当·巴尔

      做好了。毁了它。加冕感恩师父。我跟着这正是因为写的,只有我spatchcocked我的鸟,它惊人出来了!我有一个13磅的火鸡,这是我在450蒸煮25分钟,然后在400另外50分钟。一个13磅的火鸡小时15!即使就这样,我可能已经拉出来的烤箱几分钟前。它是如此美味。谢谢,德布。

    68. ķaren Obermiller

      霍利感恩成功德布!这种配方生产的,我曾经在烤火鸡最好的 - 包括我家里养的母鸡。这是很好的!!!!
      But! For a 14 pound turkey I did the 450 for thirty minutes and then 2 hours at 350 and Then 1 1/2 hours at 300. It was moist falling off the bone delicious!!!

    69. Jenjujube

      So much easier than the turkey recipe I had been using for several years and the turkey was so much more flavorful and juicy! Loved the skin, the salty meat and those roasted onions! My 12-pound turkey was done in little more than an hour. Definitely my new go-to!

    70. 安娜

      五年后做了湿贿赂,这卤干是一个启示。所以更容易,好多了。谢谢德布!!!!

      我有一个14磅的火鸡和它周围的1:45分大关做,所以请早!

    71. Eliza Kramer

      This is a great turkey recipe! We used oil (not butter) and just maple syrup. The turkey looked beautiful and was done earlier than expected. We use the blanket trick (wrap your turkey in foil then in a heavy blanket and set it aside for up to an hour) and it was the best turkey ever. Thanks for another winning recipe!

      1. Becca Bailey

        这个昨天,每个人都同意这是我们有史以来最好的火鸡!我还做您的绿豆砂锅和波旁南瓜乳酪蛋糕。威廉希尔公司官方网站办法有所有的星星在我的感恩节表。你永远不会让人失望!

    72. chickenfox212

      我做了这个火鸡给我家的感恩节晚餐。让我告诉你,虽然,我们租的谢南多厄河在弗吉尼亚州的一个小屋,并为在没有电池或互联网服务的位置。我确信我打印配方在我离开之前,但到处都找不到它。我的女儿终于走下河边,能得到足够的电池服务来获得你的食谱。我用了很多辣椒酱(不粘贴)和糖浆,但它是一个了不起的火鸡。大家评论如何,这是最温柔和美味的火鸡,他们曾经有过。感谢您精彩的食谱。哦,我用水滴调料我的绿豆。惊人!

    73. JG

      Just adding to the crowd: this was AMAZING last night and I’m so happy I followed Cindy’s suggestion for the cutting board inside a bigger pan. Had my kid stand there with a laptop, watching the carving video and talking me through it. All in all a stellar recipe that i’ll be repeating every year. Thank you!

    74. 吉利斯

      I made this for Thanksgiving yesterday with slight apprehension – I was a little worried that the gochujang would leave the turkey noticeably spicy. No need to worry, though, because it was perfect. It just tasted like well-seasoned turkey, and even though I cooked an 18 lb bird, the meat was tender and not at all dried out. I’ll definitely try it again.

    75. AmyK

      感谢您对这个食谱。这是第一个火鸡我吃过,更别说做,我本身吃火鸡肉。没有小红莓额外的味道。虽然肉汁的2夸脱似乎过多,这是我的第一次成功,单飞肉汁决策。说真的,我不能告诉你,我做这为我们的感恩节大餐后如何成功的感觉。布鲁塞尔豆芽,石榴沙拉做了精彩的一面。

    76. AmyAnne

      I followed this recipe making a bone in turkey breast and the turkey came out absolutely fantastic, juicy and flavorful. However you can’t make a standard gravy from the drippings because of the spices.

    77. jules120

      我会说:“获奖者,获奖者,鸡宴”,但当然我们谈论火鸡。无论如何,这赢得了家人的好评如潮昨晚!我82年的老妈妈告诉我,这是“她曾经有过的最好的火鸡!”感谢您对这样的真正的“敲“时间了看球的”食谱的可靠来源!威廉希尔娱乐

      我唯一的改动,这个菜是烤的第90分钟的火鸡胸脯的一面朝下,然后翻转鸟过去30 ......保持乳房很好的滋润。

    78. 焙烧火鸡是不是火箭科学,但火鸡可真是乏味。
      这是一个伟大的方法 - 不仅是容易的,但没有疯狂的成分。
      The skin was beautiful, the turkey really tasty, and the onions!
      My new go-to turkey roasting recipe.
      谢谢德布!

    79. Tammi

      Wow, best turkey ever! I think I’ve found my forever turkey recipe and I didn’t even make it myself . Had a bad fall that damaged my shoulder on the Monday before thanksgiving so directed my sweet husband how to make it from my throne on the couch. He couldn’t find my garlic chili paste (yeah, I have a TON of condiments) so he used sriracha. If I had asked to look for the harissa I think his head might have exploded . I think this will be our go to recipe, looking forward to trying it on a roasting chicken. Thanks Deb!

    80. 特里萨卡罗尔

      这是美妙的 - 这是我最喜欢的食谱,以日期和我爱葱/洋葱汁可以基本上双肉汁(因为...我恨肉汁,并发现它总 - !这是好多了)

    81. 贝特西巴斯滕 - 坎宁安

      这是我们做过的最好的火鸡。我们使用骨6磅火鸡胸脯。做了肉汁出水滴的。爱洋葱。这将是我们的食谱去。
      谢谢

    82. Came here to say… this turned out SO nicely. Dry-brined for about 36 hours (Tuesday evening to Thursday morning), 450 for 25 minutes, then 350 until it was done. Moist and flavorful, and, sadly, not a lot left for those all important next-day leftovers.

    83. 黛安娜

      我用一个20磅重的火鸡此方法。有人做过,当我为3.5小时检查一次,但我认为它可能已经完成越快。我很怀疑,因为它似乎很简单,但它的工作就像一个梦。

    84. 黛安娜

      I used this method for a 20 pound bird (1.5 x the ingredients). I was skeptical because it seemed so simple in its method but also the ingredients. It came out really well though. Clean flavors, moist, etc. It was done when I checked at 3.5 hours but I think it may have been done before that. I wrapped it in foil and a towel and packed it in a cooler bag to transport on my bike and it was still delicious!

    85. Grace

      美味的!原来完美(我们把它完全按照您的指示在这里,即使是最危险的肉汁方法去;)),并会再次使这个!

    86. estellechait

      这看起来是那么好吃的不得了与skinnnnnnnn哦,我的天啊!我只作了火鸡once-很美味,但它是如此之大,烤箱门不会关闭,我不得不把它关在某些餐厅的椅子拖。我认为(现在感恩节是在和压力是关闭的),我会尝试这一个周末安息日晚餐!

    87. KatieK

      首先,火鸡:要么我的烤箱是大错特错,但在用温度计测试它说,这是不是还是屠夫贴错标签我的火鸡,因为12.4磅花了近3个小时。那说,这是非常多汁,皮肤是一个可爱的酒红色和漂亮和清晰。我的另一个想法在打开烤箱绷驱动器的临时下来,那么它的工作得到它备份到350度,使得该过程需要更长的时间。
      二,肉汁:这是我做过的最好的和吃饭的亮点。我做的脱釉喜欢用白色苦艾酒,加入面粉和肉汤的第三种方法。这是不是在所有咸和枫木/辣椒擦不添加任何香精怪异或香料。
      三,洋葱:他们没有做饭非常好,仍当火鸡终于完成了相当松脆;我期待更多的焦糖光洁度。我怀疑他们做了一些调味添加到水滴。尽管如此,我不知道他们是值得的。

    88. 牛仔华林

      This was wonderful. I did take the onions out after about an hour and they were a revelation. All my roasts will have a bed of onions for now on.

    89. aspennarvarte

      I butchered my turkey this year and cooked the pieces following this recipe. (My family did not miss the Norman Rockwell moment.) Bird was wonderful. Also made the best gravy ever with the pan drippings. I made broth days ahead with the bones and some vegetables. We had ‘leftover’ turkey soup the night before Thanksgiving.

    90. Alicia

      我看到这个食谱感恩节的前几天,决定今年把自己负责的火鸡。我的家庭是很高兴我做到了!我跟着配方完全相同,它是完美的。多汁,风味浓郁。

    91. 莎拉

      感谢您对本 - 手了,我们已经做过的最好的和最简单的火鸡!您对时序笔记是这样的帮助。

    92. 我这个昨天,我不能强调不够怎么好吃,这是。我所做的一切正是黛比说的方式,原来只是完美的火鸡。很滋润,一个不错的辣踢我的天啊,洋葱。我可以用勺子吃(我第二天所做的那样)。