Preparation

黄油和盐分火鸡

• 行12×16英寸重型烤锅2 layers of paper towels. Blot the turkey dry inside and out.
• 在一个小碗中，将黄油与2茶匙混合。盐和1茶匙。胡椒;搅拌欧芹和杜松浆果。搁置1/4杯黄油混合物以制成肉汁。
• 将手在火鸡的皮肤下滑动，使其从乳房和大腿肉中松开。用手指将黄油直接撒在乳房和大腿肉上，注意不要撕裂皮肤。用1-1/2茶匙将火鸡内外调味。每个盐和胡椒。塞在脖子后面的翅膀，将腿与厨房绳索绑在一起。
• Set the turkey breast side up in the prepared pan. Loosely cover with waxed paper or parchment and refrigerate for 1 to 2 days.

做肉汁

• 将架子放在烤箱的中心，然后将烤箱加热到400°F。在一张大的有框烤盘上，将火鸡脖子，尾巴，gi脚（不包括肝脏），洋葱和芹菜扔给油；单层排列。烤一次，搅拌一次，直到呈褐色，约40分钟。
• Transfer the roasted ingredients to a heavy-duty 5-quart pot. Pour 1 cup of the chicken broth onto the hot baking sheet and scrape up any browned bits from the bottom with a wooden spatula; transfer to the pot. Add the remaining broth and 1 quart water. Bring to a boil; lower the heat and simmer gently until reduced to 3 cups, about 1-1/2 hours. Strain through a medium-mesh sieve into a 2-quart measuring cup; discard the solids.

烤火鸡

• 露出火鸡，丢弃纸巾，然后将火鸡放在烤盘中的V型架上。在室温下静置1小时。
• 将架子放在烤箱的下三分之一中，然后将烤箱加热至350°F。
• 烤火鸡, basting occasionally after 1 hour and rotating the pan halfway through, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 2 to 2-1/2 hours. If the skin gets too dark during roasting, tent with foil.

• Tilt the turkey so the juice in the cavity runs into the roasting pan. Transfer the turkey to a platter or carving board. Remove the string, tent with foil, and let rest at room temperature for at least 30 minutes and up to 1 hour before carving and serving.

Make the gravy

• 将滴头从火鸡烤锅中倒入脂肪分离器中，并让脂肪上升到顶部。将1/4杯脂肪转移到3至4夸脱的锅中；丢弃剩余的脂肪，并将滴定的滴水添加到测量杯中的保留肉汤中。
• 将葡萄酒加入烤锅中，用中高温煮沸，从锅底刮下任何褐色的碎片，直至减少至1/2杯，约10分钟。通过将肉汤测量杯固定的中间筛子过滤。
• Add the reserved butter to the fat in the saucepan and melt over medium-high heat.
• 加入蘑菇并煮熟，经常搅拌，直到变成褐色和嫩，约8分钟。加入面粉并煮熟，不断搅拌，直至略微变稠，3至4分钟。在肉汤混合物中慢慢搅拌并煮沸；然后将热量降低并猛烈地煮沸，偶尔搅拌，直到将肉汁降至5杯，8至16分钟。调味，用盐和胡椒粉调味。
• 雕刻火鸡并与热肉汁一起食用。