H******7
发帖数: 34403 | | R**R
发帖数: 3318 | 2 怎么做都没烤鸭好吃。
【在 H******7 的大作中提到】
: 一般怎么个烤法或做法？
| l*e
发帖数: 1402 | | H******7
发帖数: 34403 | 4 具体点。还有，肚子里不要塞点啥么？
【在 l*e 的大作中提到】
: 先拿香料+盐配水泡2天2夜，然后烤5-6小时
| d**********0
发帖数: 13081 | 5 塞满 HD 50off coupon.
【在 H******7 的大作中提到】
: 具体点。还有，肚子里不要塞点啥么？
| f****i
发帖数: 20252 | 6 准备买个童子Tom？
【在 H******7 的大作中提到】
: 一般怎么个烤法或做法？
| u****q
发帖数: 24345 | 7 Safeway烤法
【在 H******7 的大作中提到】
: 一般怎么个烤法或做法？
| s**********n
发帖数: 2601 | 8 花椒和盐一起放到锅里炒熟，然后抹到火鸡上。用锡纸包好，放冰箱阉至少一晚上，再
放到烤箱里烤。至于鸡肚子里放不放东西，就随便你啦。区别没那么大 | b*******c
发帖数: 20683 | 9 其他地方和你家一样，但我家烤前煮一下，另外烤盘里放水，火鸡架起来。文学城私房
上看的，叫用烤鸭子的方法烤火鸡什么的，我家年年那么烤，肉juicy好吃。不过今年
决定不烤火鸡烤鸭子了。
【在 s**********n 的大作中提到】
: 花椒和盐一起放到锅里炒熟，然后抹到火鸡上。用锡纸包好，放冰箱阉至少一晚上，再
: 放到烤箱里烤。至于鸡肚子里放不放东西，就随便你啦。区别没那么大
| w******t
发帖数: 16937 | 10 剁成肉馅，包包子。
【在 H******7 的大作中提到】
: 一般怎么个烤法或做法？
| | | s*****g
发帖数: 7857 | 11 塞香菇,腊肠,熟米饭的混合物,用线缝好
用oven bag包火鸡,火鸡上先涂butter,再要涂盐和黑胡.
Oven bag 里要放上牛肉汤和洋葱汤料粉的混合物
Oven bag内面撒些面粉,把鸡放入,扎紧,再在Oven bag上用小刀扎几个小孔透气
进炉烤...
汤可以直接沾肉吃,也可以勾欠,做成gravy,沾肉吃
快,jucie,米饭比鸡肉好吃
【在 H******7 的大作中提到】
: 具体点。还有，肚子里不要塞点啥么？
| b***z
发帖数: 2723 | | H******7
发帖数: 34403 | 13 老莫店今天卖47美分一磅，10-27磅，希望能抢到个10磅的 | s**********n
发帖数: 2601 | 14 dominick's 45美分一磅, bu yong 抢
【在 H******7 的大作中提到】
: 老莫店今天卖47美分一磅，10-27磅，希望能抢到个10磅的
| H******7
发帖数: 34403 | 15 我是抢小的，不是抢价钱
【在 s**********n 的大作中提到】
: dominick's 45美分一磅, bu yong 抢
| s**********n
发帖数: 2601 | 16 哦，我买了个9磅的
【在 H******7 的大作中提到】
: 我是抢小的，不是抢价钱
| c****o
发帖数: 32446 | | q*z
发帖数: 13362 | 18 抹点盐胡椒腌一天,进烤箱烤
【在 H******7 的大作中提到】
: 一般怎么个烤法或做法？
| i****a
发帖数: 36252 | 19 车库，油炸
【在 H******7 的大作中提到】
: 一般怎么个烤法或做法？
| l*****o
发帖数: 26631 | 20 我去年试的这个recipe, 前面准备时间有点长， 烤的时候比较简单
Crisp-Skin High-Roast Butterflied Turkey with Sausage Dressing
Serves 10 to 12
If you prefer not to brine your turkey, we recommend a kosher bird. The
dressing can be made with cornbread, challah, or Italian bread, but note
that they are not used in equal amounts. If you don’t own a
broiler pan top or if yours does not span the roasting pan, try a sturdy
wire rack that rests comfortably on top of a 12 by 16-inch disposable
roasting pan. Cover the rack with a large sheet of heavy-duty foil, fold
excess foil under, spray it with nonstick cooking spray, and, with a paring
knife, cut slits in the foil for fat
drainage.
INGREDIENTS
TURKEY
2 cups kosher salt or 1 cup table salt
1 cup granulated sugar
1 turkey (12 to 14 pounds gross weight), rinsed thoroughly; giblets, neck,
and tailpiece removed and reserved for gravy, and turkey butterflied per
illustrations below
1 tablespoon unsalted butter , melted
SAUSAGE DRESSING
12 cups cornbread broken into 1-inch pieces (include crumbs), or 18 cups 1-
inch challah or Italian bread cubes (from about 1 1/2 loaves)
1 3/4 cups chicken stock or canned low-sodium chicken broth
1 cup half-and-half
2 large eggs , beaten lightly
12 ounces bulk pork sausage , broken into 1-inch pieces
3 medium onions , chopped fine (about 3 cups)
3 ribs celery , chopped fine (about 1 1/2 cups)
2 tablespoons unsalted butter
2 tablespoons minced fresh thyme leaves
2 tablespoons minced fresh sage leaves
3 medium cloves garlic , minced or pressed through garlic press
1 1/2 teaspoons table salt
2 teaspoons ground black pepper
INSTRUCTIONS
1. To Brine the Turkey: Dissolve salt and sugar in 2 gallons cold water in
large stockpot or clean bucket.
Add turkey and refrigerate or set in very cool spot (not more than 40
degrees) for 8 hours.
2. For the Dressing: While turkey brines, adjust one oven rack to upper-
middle position and second rack to lower-middle position and heat oven to
250 degrees. Spread bread in even layers on 2 rimmed baking sheets and dry
in oven 40 to 50 minutes for challah or Italian bread or 50 to 60 minutes
for cornbread.
3. Place bread in large bowl. Whisk together stock, half-and-half, and eggs
in medium bowl; pour over bread and toss gently to coat so bread does not
break into smaller pieces. Set aside.
4. Heat heavy-bottomed, 12-inch skillet over medium-high heat until hot,
about 1 1/2 minutes. Add sausage and cook, stirring occasionally, until
sausage loses its raw color, 5 to 7 minutes. With slotted spoon, transfer
sausage to medium bowl. Add about half of onions and celery to fat in
skillet; sauté, stirring occasionally, until softened, about 5 minutes.
Transfer onion mixture to bowl with sausage. Return skillet to heat and add
2 tablespoons butter; when foam subsides, add remaining celery and onions
and sauté, stirring occasionally,
until softened, about 5 minutes. Stir in thyme, sage, and garlic; cook until
fragrant, about 30 seconds; add salt and pepper. Add this mixture along
with sausage and onion mixture to bread and stir gently to combine,trying
not to break bread into smaller pieces.
5. Spray disposable aluminum 12 by 16-inch roasting pan with nonstick
cooking spray. Transfer dressing to roasting pan and spread in even layer.
Cover pan with foil and refrigerate until needed.
6. To Prepare Turkey for Roasting: Set slotted broiler pan top on top of
roasting pan with foil-covered dressing and spray with nonstick cooking
spray; set roasting pan on baking sheet to support bottom.
Remove turkey from brine and rinse well under cool running water. Butterfly
and position turkey on broiler pan top; thoroughly pat surface of turkey dry
with paper towels. Refrigerate turkey and dressing, uncovered, 8 to 24
hours.
7. To Roast Turkey with Dressing: Adjust oven rack to lower-middle position
and heat oven to 450 degrees. Remove broiler pan top with turkey and foil
cover over roasting pan; replace broiler pan top with
turkey. Brush turkey with melted butter. Place entire assembly with turkey
in oven and roast until turkey skin is crisp and deep brown and instant-read
thermometer reads 165 degrees when inserted in thickest
part of breast and 175 degrees in thickest part of thigh, 80 to 100 minutes,
rotating pan from front to back after 40 minutes.
8. Transfer broiler pan top with turkey to cutting board, tent loosely with
foil, and let rest 20 minutes. Meanwhile, adjust oven rack to upper-middle
position, place roasting pan with dressing back in oven, and bake until
golden brown, about 10 minutes. Cool dressing 5 minutes, then spoon into
bowl or onto turkey serving platter. Carve turkey (see below) and serve.
因为是摊开的， 所以熟的很快。 被我稍微烤过了点， 表面有点点焦， 不过味道还
可以。
【在 H******7 的大作中提到】
: 一般怎么个烤法或做法？
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