制作火鸡的过程 用英语来回答

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  • Ingredients 所需材料   * 1 (18 pound) whole turkey, neck and giblets removed.一整只火鸡(18磅,约等于8公斤),去掉脖子和内脏。   * 2 cups of kosher salt 两杯粗盐(1杯大概是180毫升)   * 1/2 cup butter, melted 半杯融化掉的黄油   * 2 large onions, peeled and chopped 两个大洋葱、剥皮、切碎   * 4 carrots, peeled and chopped 四个胡萝卜,剥皮、切碎   * 4 stalks celery, chopped 四根芹菜,切段   * 2 sprigs fresh thyme 两把新鲜的百里香   * 1 bay leaf 1片月桂叶   * 1 cup dry white wine 一杯干白   Directions 步骤   1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.   用粗盐里里外外摩擦火鸡,然后将火鸡放到一个大锅里,倒满冷水。将大锅放入冰箱,放置12个小时(或过夜),让火鸡吸收盐味。   2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.   预热烤箱至175摄氏度。倒掉浸火鸡的盐水,稍微冲洗一下火鸡。   3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.   在火鸡身上刷上那半杯融化了的黄油。鸡胸朝下、放在烤架上、再把烤架放到一个浅烤盘上。把1个洋葱、半份胡萝卜、半份芹菜、一小辍百里香和月桂叶塞到火鸡里。将剩下的蔬菜和香料都放到烤盘周围、倒入干白。   4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roas ..