Roasted Turkey My small family is not a big fan of turkey, but I enjoy and cherish to make this big bird dish a lot, because I only get a chance once a year. If I get more eaters, I properly will come out some more crazy ideas and lost control, perhaps turkey carrot cup cakes? Hahahaha …. Each year I practice different ways to roast my turkey, low heat, high heat, western spices, Chines spices …. to brine or not to brine. It turns out my favorite method is to brine the turkey in the salty water seasoning the big bird, with any spices that you desire for the flavor, and some fruit sense for aromatic, of course some wine will always make everything taste better! Prepare a big pot, enough to put your big bird in there, add the water with turkey, just make sure how much water you will need to make brining liquid, so the liquid won’t overflow. For the American style, I use Thyme, bay leaves, rosemary, garlic, black pepper, onion, apple or apple juice. The Asian flavor will be anise start, fennel seeds, cinnamon stick, ( a bag of spices wrap will do the same work), white paper, garlic, ginger, scallion, onion, orange or orange juice. Both of them all need lots of amount of salt and some light brown sugar, but how much it is enough ….? Well, I don’t really measure, I taste it …. the brine water should be salty savor, but enough light brown sugar to make smooth and acceptable. Simply put all the ingredient in one pot, bring it to boil, continue to let it cook about 10 minutes, let all the flavors comes together, let it cool down. If you don’t have a big pot, you can make it concentrate, then dilute it with cold or ice cubes water, than use large durable garbage bag to storage turkey. But, it seems harder for me to nail the flavors right. It does save some time for waiting this big pot of brining water cool down though! I like to add about 1/4 cup of dry white wine or sake in the end, so the flavor will remain and perfume to the bird. No defrost frozen turkey need it, before you add in the cold brining water, let cold turkey take a nice aromatic bath over night, no refrigerate need it too. The next day, your turkey will be in nice smell and ready to roast. Preheat oven 450F. Set the rake on the baking dish. Dry turkey well with kitchen pepper towel, apply vegetable all over the bird. Bake it till to skin get the beautiful golden brown color about 30-45 minutes, add the few warn water at bottom of baking dish, then cover with foil paper on top of turkey, change heat to 350F. How long? 14-16 pound turkey will be around 2-21/2 hours. Take the foil out at the last 30 minutes, and bush more oil if the turkey skin is dry, use the thermometer to insert to the turkey thigh to check the temperature till reach 165F, or slice a knife into the thigh, but no more blood juice come out. Take turkey out of oven, cove with loosen foil paper again, let it set for 30 minutes before carving. These were the old pictures that I made before …. I haven’t decide what am I gonna do this year yet, but I hope you will have a great Thanksgiving with the person who you love and have a great holidays !!! 😘 烤火雞 我的小家庭對烤火雞不是很瘋狂, 但是我很享受和珍惜每次烤火雞的機會, 因為一年只有一次. 如果我有更多想吃的人, 我想我可能會出現更瘋狂的想法而失去控制, 也許是火雞紅蘿蔔杯子蛋糕也不一定？哈哈哈哈哈哈 …… 每年我嘗試不同烤火雞的做法, 低溫, 高溫, 西方香料, 中式香料 ….. 鹽水滷或不. 結果我最喜歡的方法是先將這隻大鳥用鹽水浸泡, 以及你喜歡的香料, 再添加一些果香, 當然加點酒總是會讓東西變得更美味可口. 準備一只大鍋, 足夠放入那火雞的, 加入水和火雞先預測鹽滷水的分量, 因此鹵水才不會過多而溢出. 美式的作法, 我使用麝香草, 肉桂葉, 迷迭香, 蒜頭, 洋蔥, 黑胡椒蘋果或蘋果汁. 中式口味則用八角, 小茴香, 肉桂棒, ( 一袋的滷包也行）白胡椒, 蒜, 薑, 蔥, 洋蔥, 柳丁或是柳丁汁. 兩者都須要相當多的鹽巴和些許的紅砂糖. 那倒底多少才足夠呢？這個嗎? 我不太側量, 我用嘗的 …. 滷水必須夠鹹但是足夠的紅砂糖使其味道是滑順而是可以接受的. 簡單地將所有的材料放入同一鍋, 煮沸後再煮個十分鐘讓所有的味道何而為一. 如果你沒有大鍋子的話, 可以先煮濃縮的. 之後再用冰水或冰塊稀釋. 然後使用大型耐用的垃圾帶來儲存火雞. 然而我卻覺得那樣很難拿捏它的味道. 但它確實是縮短了那一大鍋滷水的冷卻時間. 我喜歡在最後添加1/4 杯的乾白酒或是清酒, 那麼就可以保留其味道且賦予火雞更多的香氣. 火雞無需退冰, 直接加入冷卻的滷水裡, 讓火雞泡個香香的澡且過夜, 也毋需冷藏, 隔天火雞就會香噴噴的準備好可以烤了! 烤箱預熱攝氏230度. 在烤盤裡放上烤架, 使用餐巾紙將全雞擦乾然後抹上蔬菜油, 烤至外表金黃約30-45分鐘. 加入一些溫水在烤盤底部, 蓋上錫箔紙, 改小火至攝氏175度. 烤多久呢？14-16磅的火雞大約 2-21/2小時, 最後30分鐘掀開錫箔紙, 如果火雞外皮太乾再抹些油. 使用溫度計插入火雞的腿部, 確認溫度到達攝氏73.9度, 或是拿刀插入腿肉部分, 確定沒有血汁流溢出來, 移出烤爐, 再鬆鬆的蓋回錫箔紙, 靜置30分鐘後才切. 這些是我以前的照片, 我還沒能決定今年要如何處置我的火雞, 但希望你和你所愛的人有個很棒的感恩節假期 !!! 😘
Posted on: Tue, 25 Nov 2014 05:23:16 +0000
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