一个比较经典的火鸡方子：Plum-Glazed Turkey# Food - 画饼充饥
d*u
1 楼
Roasting the turkey under foil for the first 1 1/2 hours infuses lots of
moisture and flavor into the bird.
【烤火鸡材料准备】
GIBLET BROTH (提前一天准备好):
□ 1 large can (48 ounces) chicken broth
□ Giblets and neck from turkey, rinsed and dried
TURKEY (感恩节当天做):
□ 1 turkey (about 18 pounds)
□ 1 large orange, halved
□ Paprika, salt and pepper, to taste
□ Cranberry Fennel Stuffing
□ 4 to 6 tablespoons unsalted butter, at room temperature
□ Plum Glaze (make one day ahead, 具体方法见跟贴“plum glaze”)
□ 2 large bunches r
moisture and flavor into the bird.
【烤火鸡材料准备】
GIBLET BROTH (提前一天准备好):
□ 1 large can (48 ounces) chicken broth
□ Giblets and neck from turkey, rinsed and dried
TURKEY (感恩节当天做):
□ 1 turkey (about 18 pounds)
□ 1 large orange, halved
□ Paprika, salt and pepper, to taste
□ Cranberry Fennel Stuffing
□ 4 to 6 tablespoons unsalted butter, at room temperature
□ Plum Glaze (make one day ahead, 具体方法见跟贴“plum glaze”)
□ 2 large bunches r