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一年一度的感恩节就要到了，根据传统，北美国人会在感恩节及圣诞节烹调火鸡。火鸡和其他鸡形目鸟类相似，雌鸟较雄鸟小，颜色较不鲜艳。火鸡翼展可达 1.5 - 1.8 米，是当地开放林地最大的鸟类，很难与其他种类搞混。火鸡有两种，分别是：分布于北美的野生火鸡，和分布于中美洲的眼斑火鸡。现代的家火鸡是由墨西哥的原 住民驯化当地的野生火鸡而得来。 火鸡是美洲特产，在营养价值上有“一高二低”的优点。一高是蛋白质含量高，二低是脂肪低，胆固醇低，并含有丰富的铁， 锌，磷，钾及维生素B。火鸡肉和其他肉类产品比较起所含蛋白含量甚高，但是热量和胆固醇是最少的；火鸡肉所含的脂肪是不饱和脂肪酸，不会导致血液中胆固醇 量的增加；其次，火鸡胸肉的铁含量也相当高，对于生理期、妊娠期和受伤需调养的人而言，火鸡肉是供应铁质最佳的来源之一。火鸡肉在营养学上的另外特色还包 括其富含色氨酸和赖氨酸，可协助人体减压力、消除紧张和焦躁不安等症。 以下为最好的火鸡做法.
视频： http://www.bethecook.com/recipes/How-to-Cook-Turkey-Part-1
http://www.bethecook.com/recipes/How-to-Cook-Turkey-Part-2
Ingredients
Step 1
Add salt and ground pepper in a bowl. Mix well. This is the seasoning sauce.
Step 2
Put a bay leaf, the neck, the heart and the other parts of the turkey in a pot. Cover them with 6 cups water. Bring it to a simmer, then simmer for a couple hours.
Step 3
Fold the wings of the turkey underneath. Season the inside of the turkey with the seasoning sauce. Stuff the turkey with chopped celery, chopped onion, and chopped carrot. Use a string to tie the turkey's legs.
Step 4
For the outside of the turkey, we are going to loose the skin of the breast. Use your fingers or a thin spatula to stick inside between the skin and the meat. Use a big spoon to stuff butter sauce inside between the skin and the meat. Press and spread evenly. Take the rest of butter sauce spread on the outside of the skin. Spread evenly. Season the outside of the skin with salt and pepper.
Step 5
Dump the remaining chopped celery, chopped onion, and chopped carrot in a baking plate. Put the turkey on top. Add some water in the plate, about 1/2 inch deep.
Step 6
Cover the turkey with a foil. Roast it in an oven at 325F. Cook 18 minutes per pound. The internal temp is 165F in thickest part of thigh.
视频： http://www.bethecook.com/recipes/How-to-Cook-Turkey-Part-1
http://www.bethecook.com/recipes/How-to-Cook-Turkey-Part-2
Ingredients
- a Turkey
- Salt
- ground pepper
- chopped celery
- chopped onion
- chopped carrot
- butter sauce
Step 1
Add salt and ground pepper in a bowl. Mix well. This is the seasoning sauce.
Step 2
Put a bay leaf, the neck, the heart and the other parts of the turkey in a pot. Cover them with 6 cups water. Bring it to a simmer, then simmer for a couple hours.
Step 3
Fold the wings of the turkey underneath. Season the inside of the turkey with the seasoning sauce. Stuff the turkey with chopped celery, chopped onion, and chopped carrot. Use a string to tie the turkey's legs.
Step 4
For the outside of the turkey, we are going to loose the skin of the breast. Use your fingers or a thin spatula to stick inside between the skin and the meat. Use a big spoon to stuff butter sauce inside between the skin and the meat. Press and spread evenly. Take the rest of butter sauce spread on the outside of the skin. Spread evenly. Season the outside of the skin with salt and pepper.
Step 5
Dump the remaining chopped celery, chopped onion, and chopped carrot in a baking plate. Put the turkey on top. Add some water in the plate, about 1/2 inch deep.
Step 6
Cover the turkey with a foil. Roast it in an oven at 325F. Cook 18 minutes per pound. The internal temp is 165F in thickest part of thigh.
