服务：十。
干燥的火鸡（即用盐撒上撒上盐，并在一夜之间露面），使湿霜的所有风味减去所有的盐水大桶。
参观Guide to Thanksgiving Dinner为了更多的食谱火鸡，，，，边， 和派。
烤30分钟。将1杯水倒入烤盘中，再烤30分钟。从烤箱中取出火鸡，然后关闭烤箱门。用两条纸巾，小心地将火鸡翻过来，使其胸部向上。再在烤盘中加入1/2杯水。将火鸡返回烤箱，然后继续烘烤，直到插入大腿寄存器170°F中的即时阅读温度计，在10磅的火鸡中又又有45分钟。范围，约12磅大约1小时。火鸡。（在整个烹饪过程中，密切关注蔬菜和锅滴。应保持足够干燥以褐色并产生浓郁的棕色滴水以制成肉汁，但湿润足以防止燃烧，因此在整个过程中都可以根据需要加水。）将火鸡转移到雕刻板或盘子上，用箔纸将帐篷转移到雕刻板上，并在雕刻和上菜前至少休息45分钟，最多1小时。 Meanwhile, make the丝滑肉汁从滴头。
Perfection. I followed the directions exactly. We did stuff it. Not salty at all.Moist with crispy skin. I will never wet brine again!!
This method is amazing! I spent some extra bucks on a free range fresh turkey (12 lbs) and followed directions exactly. Other than the color of the turkey being almost purple looking, it felt a little like rawhide. It actually worried me some, as I didn't want to ruin the whole meal. I should not have worried. Except for the surprise when I inserted the thermometer in the thigh to check the temp (juice spurted out like I'd punctured an artery) the turkey was just beautiful. But the taste was still unknown. When the bird was carved, with the juice again going everywhere, we all decided that that meant it was a juicy bird. The taste was just incredible...and very, very juicy. The skin was outstanding and crispy. I am a complete convert. It was the easiest turkey I've ever made. This method will be used from now on. Thanks, Fine Cooking for a keeper recipe and method.
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