Servings:12至15
D'Artagnan创始人兼首席执行官Ariane Daguin与我们共享的这种不寻常的方法将使您重新思考如何烹饪鸟。在芳香蔬菜汤中将火鸡偷猎的过程，然后在烘烤之前将其缓慢冷却过夜，使其在烘烤之前，使其令人难以置信的美味和湿润。（另一个明智的想法：使用剩余的偷猎液作为第一道菜汤的基础 - 请参见下面的详细信息。）只有一个“捕获”：您需要一个足够大的锅以适合您的火鸡。对于12至14磅。土耳其，您需要至少容纳20夸脱的人。但是，对于每次都有脆皮，金色棕色皮肤和湿润，多汁，美味肉的火鸡来说，这是值得的。
将洋葱，胡萝卜，萝卜，韭菜和除将洋葱放在超大的库存中。用水装满3/4的锅，并加入少量黑胡椒和月桂叶。
Bring to a boil, then remove from the heat and very carefully lower the turkey into the pot, head-side down, so the liquid fills the cavity. Season generously with salt.
盖住锅，确保土耳其完全淹没，然后将其煮沸。将热量调整为小火煮，然后煮40分钟。
Remove from the heat, and let the turkey cool on the stove in the pot (up to 4 hours). Once cool, place the pot in the refrigerator and chill the turkey overnight in its poaching liquid. (If your fridge is not big enough, you can chill the pot in an ice-filled bathtub).
Position a rack in the bottom third of the oven, and heat the oven to 375°F.
小心地将火鸡转移到烤盘中的架子上。将火鸡放在烤箱中，烘烤1-1/2小时。
To make a soup from the leftover poaching liquid: While the turkey roasts, remove the peppercorns and the bay leaves from the poaching liquid and transfer about 1 quart to a smaller stockpot. Add 1 peeled and cubed butternut squash, 1 peeled and cubed sweet potato, a halved onion, a few chopped carrots, some green leeks, and a few handfuls of peeled chestnuts. If needed, add a little more liquid to cover the vegetables. (You’ll have more liquid remaining in the pot—transfer to freezer bags, and freeze for later use.)
Bring it to a boil, then lower the heat and let it simmer until the vegetables are cooked and soft. Using a hand mixer, purée the soup until smooth. Adjust the seasonings with cider or sherry vinegar to taste.
精美的烹饪对这个食谱的解释使我感到非常困惑。正如另一位评论家指出的那样，杂志食谱中的烹饪时间与D'Artagnan的版本差异很大。（我什至发现另一个版本的唯一原因是在杂货店购物时，我搜索了Bresse Turkey并在网上找到了她的版本。）
当做出可以说是“一年中最重要的一餐”时，您不想质疑它是375度还是475度。另外，她的版本需要鸭脂肪和更多的洋葱。我问自己这些更改是沟通不畅，监督还是编辑？（我不吃小牛肉，我确实用了鸭脂肪和鸡肉戴鸡肉。）
Also, my new humungous stock pot - which I purchased to try this recipe - apparently retains heat, so after the prescribed four hours I was still trying to cool it off in water baths in my kitchen sink before packing it with ice for the night... an endeavor that kept me up until 1:30 a.m. the night before Thanksgiving. (IF I were to re-do this, I would start much earlier in the day (!) or would place the turkey in a brining bag with enough stock to keep it immersed and cold it in the fridge or an ice packed cooler overnight.)
当我在上午5:30检查它时，我用来冷却锅的40磅冰仍然被冷冻（好消息），但是汤只是“很酷”的不是冷。食品安全有关我。我从肉汤中拿出并拉出火鸡（悲伤，灰色，衣衫able的烂摊子），将其用厨房毛巾覆盖在我的冰箱的饼干板上，以使其安全得多。不用说，我担心今年的土耳其对我的家人来说是一个丑陋的，有毒的混乱。出于食品安全原因，我最终将肉汤抛弃了下水道。当然，这很可悲，有汤的幻象。
说了这么多，我最终按照d'Artagnan的指示在475的指示下烤了30分钟，关闭了烤箱。令我惊讶的是，皮肤变暗酥脆（是鸭脂肪吗？），所以演讲比我预期的要好得多。白肉干燥，但是深色肉又湿润。我没有得到肉汁的果汁，但是剩下的碎片很美味，确实增加了肉汁。最后，增加了奖金...毫无疑问，“鸟的浓度”，尤其是我母亲每年都徘徊在大腿上并确保果汁清晰！
我用土耳其威廉姆斯索诺玛的酱汁。首席运营官ked in the oven for just 1 Hour at 375 and it was a nice golden brown. Meat was very moist and tasty!
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