11月的最后一個星期四是北美傳統(tǒng)的感恩節(jié)。而感恩節(jié)必備的主食就是烤火雞大餐啦！聽起來復(fù)雜、但其實這道美食很容易做，現(xiàn)在就跟【我愛卡路里】一起來看看吧！

Ingredients
所需材料

* 1 (18 pound) whole turkey, neck and giblets removed
一整只火雞（18磅，約等于8公斤），去掉脖子和內(nèi)臟

* 2 cups of kosher salt
兩杯粗鹽（1杯大概是180毫升）

* 1/2 cup butter, melted
半杯融化掉的黃油

* 2 large onions, peeled and chopped
兩個大洋蔥、剝皮、切碎

* 4 carrots, peeled and chopped
四個胡蘿卜，剝皮、切碎

* 4 stalks celery, chopped
四根芹菜，切段

* 2 sprigs fresh thyme
兩把新鮮的百里香

* 1 bay leaf
1片月桂葉

* 1 cup dry white wine
一杯干白

Directions
步驟

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.
用粗鹽里里外外摩擦火雞，然后將火雞放到一個大鍋里，倒?jié)M冷水。將大鍋放入冰箱，放置12個小時（或過夜），讓火雞吸收鹽味。

2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
預(yù)熱烤箱至175攝氏度。倒掉浸火雞的鹽水，稍微沖洗一下火雞。

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.
在火雞身上刷上那半杯融化了的黃油。雞胸朝下、放在烤架上、再把烤架放到一個淺烤盤上。把1個洋蔥、半份胡蘿卜、半份芹菜、一小輟百里香和月桂葉塞到火雞里。將剩下的蔬菜和香料都放到烤盤周圍、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個半到4個小時。當(dāng)中可以檢查一下雞大腿內(nèi)部的溫度，如果達(dá)到85攝氏度的話，就可以把火雞翻個面，讓雞胸朝上。再將剩下的黃油刷上，繼續(xù)烤夠時間。在開動之前，讓火雞冷卻30分鐘左右。