手把手教你做感恩节火鸡

Recipe by Kirsten

食谱由Kirsten提供

"My grandmother and mother passed this recipe on to me. It changes just a little every year, because we've never written it down before. But it is always incredibly juicy and succulent!"

“我的外祖母和母亲把这份食谱传给我，我们没有写下来，每年会有一点点改变，但依然非常多汁鲜美！”

Ingredients 配料

2 tablespoons dried parsley  两勺干西芹

2 tablespoons ground dried rosemary  两勺磨碎的干迷迭香

2 tablespoons rubbed dried sage  两勺干鼠尾草

2 tablespoons dried thyme leaves 两勺干百里香叶

1 tablespoon lemon pepper 一勺柠檬胡椒粉

1 tablespoon salt 一勺盐

1 (15 pound) whole turkey, neck and giblets removed 整只火鸡（约15磅），去除鸡脖和内脏

2 stalks celery, chopped 两根芹菜，切碎

1 orange, cut into wedges 一个橙子，切成小瓣

1 onion, chopped 一个洋葱，切碎

1 carrot, chopped 一个胡萝卜，切碎

1 (14.5 ounce) can chicken broth 一罐鸡汤（约14.5盎司）

1 (750 milliliter) bottle champagne 一瓶香槟（约750毫升）

手把手教你做感恩节火鸡

Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.

将烤箱预热到175度，并将火鸡放在锡箔纸上，置于烤箱内。锡箔纸要足够长，能把火鸡包裹住。

Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.

把西芹、迷迭香、鼠尾草、百里香、柠檬胡椒粉、和盐一起放在一个小碗里搅拌均匀。之后把以上混合调料塞进火鸡的肚子，之后加上芹菜、橙子、洋葱和胡萝卜。如果需要的话可以把火鸡捆一下，之后放在烧烤盘上。浇上鸡汤和香槟，并且在火鸡肚子里也倒些香槟。把火鸡用锡箔纸覆盖好，密封。尽量让锡箔纸不要粘住火鸡的鸡皮、鸡胸和鸡腿。

Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

将火鸡在预热好的烤箱中加热2.5至3个小时，直到鸡骨变色，汤汁清亮。揭开锡箔纸，继续烘烤直到鸡皮变为金黄色，大约半小时到一小时。用可以即时读取的温度计插入鸡腿最厚处，鸡骨附近应有大约82度高温。把火鸡从烤箱中取出，盖上双层锡箔纸，置于温热处10至15分钟，随后即可切开食用。

（中国日报网英语点津 Julie）