感恩節烤火雞【Thanksgiving Roast Turkey】

每年感恩節美國人要吃掉四千五百多萬隻的火雞，火雞已成為感恩節的代名詞，因此感恩節又叫做火雞節，所以桌上一定不可缺少這個主角！烤火雞的方法千百種，原本肉肉是想用中式醃法，然後內餡塞油飯，但後來想想既然是西方的節慶，肉肉就以西方的方式和醃料來烹烤。

Every Thanksgiving Day more than 45 million turkeys were killed by the American. Turkey has become a code word for Thanksgiving Day. Therefore we called Thanksgiving Day as well as Turkey Day. They are the leading role on the table! There are so many ways to cook turkey. Originally I was going to cook the turkey in Chinese way and stuff it with rice, but I thought it would be better to cook in western way since it is a western festival.

  

不少朋友跟肉肉要今年烤火雞的食譜，肉肉就藉此部落格分享，大家不妨參考參考！雖然這不算是肉肉的最愛，但是味道還不賴啦！另外肉肉和老爺都是重口味的，如果你是比較偏清淡的，請自行調整調味料。

Some of my friends asked me the recipe of the turkey I cooked this Thanksgiving. I would be more than happy to share the recipe with you and hope you like it! I can not say this is the best recipe of roast turkey but at least my husband likes it! The other thing I have to remind you is my hobby and I have very heavy taste. If you are not, please adjust the recipe to your own taste.

所需材料：
火雞一隻洗淨擦乾(肉肉的火雞約12磅)
紅蘿蔔1條切丁
洋蔥一顆切塊
青蔥3根切段
西芹兩根切塊
蒜頭10顆拍扁

烤麵包屑1碗

月桂葉3片

Ingredients：

1   turkey cleaned and dried up (mine is around 12 pounds)
1   carrot diced
1   onion diced
3   scallions sectioned
2   pieces of celery diced
10 pieces of garlic smashed
1   bowl of bread crumbs
3   bay leaves

醃料：

義大利綜合香料2大匙
橄欖油2大匙
白酒3大匙
鹽1大匙
黑胡椒粉2大匙
匈牙利紅椒粉2大匙
Seasonings：
2 tbs Italian seasoning
2 tbs olive oil
3 tbs white wine
1 tbs salt
2 tbs black pepper
2 tbs cayenne pepper

製作方法：

1. 蔬菜切掉的部分可以舖在烤盤，避免底部烤焦。

Directions：

1. Leave the cut-off parts of vegetables on the bottom of the pan to avoid being scorched.

2. 取一大碗，將所有的醃料混合攪拌均勻。

2. In a big bowl, put all seasonings together and mix well.

3. 將醃料均勻塗抹在火雞的內、外部，至少醃漬15分鐘以上。

3. Apply the mixed seasoning to the turkey in and out thoroughly and stay for at least 15 
    minutes. 

4. 脖子和內臟均勻塗抹醃料後放在盤底蔬菜上。

4. Apply the mixed seasoning to the turkey neck and the inner parts, and lay on top of 
    the vegetables on the pan.

5. 熱一油鍋，先爆香蒜頭，再下洋蔥炒至略為透明軟化後，即可放入紅蘿蔔和西芹拌炒；
    聞到西芹香味後，再把月桂葉和青蔥加入一起翻炒；最後把麵包屑倒入拌炒均勻即可起
    鍋。

5. Heat a frying pan with oil. Add the garlic and stir-fry until fragrant. Follow by the onion
    and stir-fry until slightly transparent. Add the carrot and celery into the pan and stir-fry
    until fragrant. Add the bay leaves and scallions into the pan and stir. Then add the
    bread crumbs into the pan and stir.

6. 將炒好的內餡料填入火雞肚子內約八分滿。

6. Fill the cooked stuffing into inner of the turkey 80% full. 

7. 剩下的內餡料用錫箔紙包好，與火雞一起烤約40分鐘即可。

7. Seal the rest of the stuffing with foil and cook with the turkey about 40 minutes.

8. 烤盤上放一烤網，再把火雞放在烤網上，這樣就不用翻面了！

8. Place a rack on top of the pan and put the turkey on top of the rack. This way you 
    don't have to turn the turkey over.

9. 入烤箱前可以在火雞表面塗上一層蜂蜜或是楓漿，使表皮酥脆並增加色澤。

9. Apply honey or maple syrup on the turkey skin before baking to create the colored
    and crispy look.

10. 將火雞放入烤箱，華氏400度(約攝氏190度)烘烤一小時上色後取出。

10. Move the turkey into the oven, bake one hour in 400F degree(about 190C degree) until
      brown.

11. 用錫箔紙完全蓋住火雞密封，再入烤箱以華氏250度(約攝氏105度)慢慢烘烤至少5個小               時以上，直到火雞肚上紅色塑膠圓針彈出即可。

11. Seal the turkey with foil, move back to the oven and slowly bake at least 5 hours in
      250F degree(about 105C degree) until the round red plastic needle pop up.

12. 待火雞稍冷卻後，移至盤中切片。

12. After cooked, let it cool down before serving.

13. 烤盤上的留下的雞汁可以加入麵粉水加熱調勻，淋在雞肉和內餡上，味道更佳！

13. Make the gravy by heating turkey juice with flour mixed. Then serve with turkey and
     stuffing.

明年肉肉想來嘗試中式烤火雞，到時再和大家分享囉！祝大家感恩節快樂！

Next year I want to try the Chinese way to cook the turkey. I will share the recipe with you by then! May you all have a thankful and happy Thanksgiving! Garble garble garble!!!