Eileen MoJo: Turkey For Thanksgiving

This turkey is semi traditional, the reason i said it's semi traditional is because normally you prepare everything then put it in the oven for hours to cook without peeking, because the heat will reduce when opening the oven. The way i cook this turkey you can peek many times and add things in, but i promise this will be the most moist turkey you have ever had, and the flavor will let you crave for more!!

這隻火雞是類似傳統的烤法,我說他是類似傳統烤法的原因是通常傳統的火雞當你準備好配料就送進烤箱裡面烤個幾個小時但是中間不能打開來偷看,因為這樣烤箱裡面的熱氣會跑掉. 我烤的方法是你可以偷看很多遍還可以加配料進去,但我向你保證,這隻火雞將會是你吃過最多汁鮮美的,而且這個美味會讓你想要持續地品嘗著!!

Turkey For Thanksgiving http://eileenmojo.blogspot.com/

Ingredients for 20 lb Turkey:

carrots 1 cup
radish 10 (adjustable)
butternut squash 2 cups
garlic 7
onion 1
lemon, 1 cup juice, 1 cut put aside turkey, 1tbs lemon zest
apple 2 cups
salted butter 8 oz
salt 1tsp
black pepper 1/2 tbs
sugar 1/2 tbs
honey 1tbs

20LB火雞食材:

紅蘿蔔1杯
蘿蔔(紅色圓的)大概10顆(可依自己喜好增減)
奶油瓜2杯
大蒜7大顆
洋蔥1顆
檸檬, 1杯檸檬汁, 1顆切塊放火雞旁邊, 1tbs檸檬皮
蘋果2杯
奶油8oz
鹽1tsp
黑胡椒1/2tbs
糖1/2tbs
蜂蜜1tbs

This is a reference chart for you to determine the time from the weight.

這個表格供時間與重量參考

Chart is from ButterButterball website. 重量以及時間參考取自於Butterball網站

The turkey i use is 20lb, it takes 5 hours to cook

我用了一隻20lb的火雞,20lb須用5小食烹烤

Tools you need: Thermometer, baster, long handle brush.

你需要的工具: 溫度計, 吸湯具,長手把刷子

Crack open every garlic and left two whole complet garlic just to cut the sides for more flavor boost, and then prepare the rest sides into big cubes.

把大蒜壓扁撥開來留兩個完整的切邊邊就好了好讓味道更出來,接著把所以的配料切成大方塊面積.

Lemon Zest 檸檬皮

Sauce: 3tbs diced garlic, 8oz melted butter, 1 cup lemon juice, 1tbs lemon zest, 1tsp salt, 1/2 tbs black pepper, 1/2 tbs sugar.

Glazed the whole turkey, but don't use it all at once because you will need to reglaze little by little every half hour.

醬料: 3tbs蒜頭丁, 8oz融化的奶油, 1杯檸檬汁, 1tbs檸檬皮, 1tsp鹽, 1/2 tbs黑胡椒, 1/2tbs糖.

將醬料塗上整隻火雞,但不要一次用完你每半小時需要繼續塗上醬料.

Stuff some radish, butternut squash, carrot, onion, garlic and some sause in to the turkey stomach, place the rest onion and garlic by the side and you are ready to roast in oven. (leave the rest ingredients we are going to add on 1 hour after so when it's done it wont be too soft.)

塞食材進去火雞肚裡面,食材有蘿蔔(紅色圓的),奶油瓜,紅蘿蔔,洋蔥,大蒜還有一些醬料在火雞肚子裡面,然後將剩下的洋蔥大蒜都放在旁間就可以進去烤箱烤了. (留著剩下的食材,因為我們將要在一小時以後才加進去這樣烤完以後才不會變得太過軟)

After 30 minutes reglazed the whole turkey with the sause, and then use foil to wrap the wings so it won't burn.

半小時過後將整隻雞均勻塗上醬料,然後用鋁箔紙將翅包起來這樣才不會烤焦.

After 30 minutes reglazed the whole turkey with the sause again, and then use foil to cover the turkey so it won't burn when it's done. Foil remain covered at all process. Add in the rest ingredients.

30分鐘過後將整隻雞均勻塗上醬料,然後用鋁箔紙蓋在上面這樣等完全烤好才不會烤焦. 鋁鉑紙全程蓋著烤. 把剩下來的食材全部加進去

Reglazed the whole turkey with the sause every 30 minute until it's completely done.

每30分鐘就將整隻雞均勻塗上醬料直到全部完成烤好

Remove the foil from the wing, also glazed the whole turkey 1tbs of honey evenly. cover back the foil for the last 30 minutes prevent burning.

把雞翅上的鋁箔紙移除掉並且均勻的整隻刷上1tbs蜂蜜. 再蓋上鋁箔紙烤最後的30分鐘以防烤焦.

To make sure it's done, use the thermometer to check the temperature. Thermometer tip should be placed in thigh it should be reached 180°F (not drumsticks)

即將烤完時用溫度計確認溫度,溫度計該放在大腿肉確認是達到82°C (不是雞腿肉)

Done!!

完成!!

I forgot to take the sliced turkey picture, after 5 hours roasted in oven and smells so good makes me rushing to dig in. This recipe that i invented does not disappoint me every time it is tender, juicy and crispy every single time. So Yum!!

我忘了照切出來之後的照片,在烤箱裡面烤了五個小時香味一直在誘惑著讓我一烤完就想要馬上享用了. 不過我研發的這個食譜真的是沒有讓我失望,我每次煮每次都香嫩多汁還有脆皮的外表真的很棒.