十一月份的第四个星期四是北美传统的感恩节。而感恩节必备的主食就是烤火鸡！那么火鸡要怎么制作呢？今天大家就一起来学习吧：

 

　　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 roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

　　在烤箱中烘烤3个半到4个小时。当中可以检查一下鸡大腿内部的温度，如果达到85摄氏度的话，就可以把火鸡翻个面，让鸡胸朝上。再将剩下的黄油刷上，继续烤够时间。在开动之前，让火鸡冷却30分钟左右。

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