用electric roaster oven做火鸡.简单,零失败,火鸡 juicy, tender and flavorful. 下面这个方子要注意的地方是翅膀和腿尖儿会烤的太干,进锅前用foil包起来就行.如果锅足够大,可以把土豆放进去一起烤,火鸡好的时候把土豆拿出来做mashed potato. Perfect Turkey in an Electric Roaster Oven Recipe - Food.com DIRECTIONS Take the insert pan out of the roaster and pre-heat the roaster to its highest setting. On mine it''''s 450, but use 500 if your oven goes that high. Do not wash the turkey! The USDA says that washing it could cause a spread of salmonella poisoning. Sprinkle salt in the cavities. Stuff if desired. Don’t pre-stuff your turkey; mix and stuff ingredients immediately before roasting. Tossing in a few pieces of cut fruit or herbs is not considered ''''stuffing.'''' Stuffing usually means filling up the cavity with about ¾ cup stuffing per pound of turkey. Rub the entire bird with olive oil or butter. Doctor up your bird with whatever special seasonings you wish. I always use poultry seasoning. Finish with a good sprinkle of seasoning salt and black pepper. I highly recommend using a wired thermometer so you can watch the temperature without lifting the lid. Your turkey will be done much earlier than the estimated cook time, so keep a sharp eye on that thermometer. If using a pop-up turkey plug type thermometer, those little pop-ups stick sometimes so you should really use two of them. Put the rack into the insert pan and make sure the handles are up, not tucked below. Put the bird in the insert pan on top of the rack. Don’t add water to the pan. Put the insert pan back into the roasting pan. If your roaster doesn''''t have an insert pan, it''''s ok - just be very careful putting the bird into that hot oven, you don''''t want to burn your hands on the sides of the oven! Cover. Roast at highest setting for 30 minutes. The butter/oil, seasonings and the searing time will make the skin beautifully browned and perfect! After 30 minutes, turn the oven temperature down to 325. The turkey will self-baste if you do not lift the lid, so you don''''t have to baste it every 20 minutes like you do in your conventional oven. DO NOT LIFT LID during cooking time! Lifting the lid will increase cooking time because roaster ovens lose their heat unlike regular ovens. I''''ve read that roaster ovens effectively ''''steam'''' the turkey making the meat come out -- well, steamed. This is not true as you will find out. Similar to the roasted chickens you can get at your supermarket, the bird will come out moist and perfectly roasted. Why do you think they call it a Roaster Oven?. FIGURE YOUR TOTAL COOKING TIME FROM THE TIME YOU FIRST PUT THE BIRD IN THE ROASTER. THE BUTTERBALL WEBSITE HAS A GREAT CALCULATOR: http://www.butterball.com/calculators-and-conversions. FINAL TEMPERATURE FOR SAFETY AND DONENESS IS: 180 DEGREES IN THIGH AND 165 DEGREES IN BREAST AND STUFFING. Juices should be clear, not pink. Check your turkey EARLY. Really start watching the temp an hour before it''''s supposed to be done. Your turkey will almost certainly be done before the suggested cooking time. Watch your wired meat thermometer. If using a pop-up turkey plug type thermometer, check by lifting the lid quickly so the oven doesn’t lose its heat. If necessary, check after another 30 minutes, but I doubt you''''ll have to do that. I say check after 30 minutes because it''''s really OK to let the bird roast a little extra - you won''''t dry it out using my method if you let it go for 1/2 hour. When done, remove the turkey from the roaster, tent with foil, and let rest for 20 minutes. This allows the juices to really seep into the meat, so they say. If you try this method, please let us know your results! Happy Thanksgiving everyone!
放弃吧。 换成鸭子吧， 怎么做都好吃。
换成烤鸭
你的世界真悲哀
同意，我去的时候还是五块钱一个，味道真入味
哈哈，那是因为里面实在没有什么可以吃的东西了。
而且去迪斯尼玩是个体力活，我去那么多国家公园爬山都没觉得那么累过
那个专门烤火鸡的袋子，真的好用👍我家感恩节大都在朋友家过，自己烤的时候不多。发现好吃的，都用了这种袋子。还有一回是先放桶装的容器里炸，然后再加工。今年换我家做东了，特意去店里找这种袋子先备上。
用electric roaster oven做火鸡.简单,零失败,火鸡 juicy, tender and flavorful. 下面这个方子要注意的地方是翅膀和腿尖儿会烤的太干,进锅前用foil包起来就行.如果锅足够大,可以把土豆放进去一起烤,火鸡好的时候把土豆拿出来做mashed potato.
Perfect Turkey in an Electric Roaster Oven Recipe - Food.com
DIRECTIONS Take the insert pan out of the roaster and pre-heat the roaster to its highest setting. On mine it''''s 450, but use 500 if your oven goes that high.
Do not wash the turkey! The USDA says that washing it could cause a spread of salmonella poisoning. Sprinkle salt in the cavities. Stuff if desired. Don’t pre-stuff your turkey; mix and stuff ingredients immediately before roasting. Tossing in a few pieces of cut fruit or herbs is not considered ''''stuffing.'''' Stuffing usually means filling up the cavity with about ¾ cup stuffing per pound of turkey.
Rub the entire bird with olive oil or butter. Doctor up your bird with whatever special seasonings you wish. I always use poultry seasoning. Finish with a good sprinkle of seasoning salt and black pepper.
I highly recommend using a wired thermometer so you can watch the temperature without lifting the lid. Your turkey will be done much earlier than the estimated cook time, so keep a sharp eye on that thermometer. If using a pop-up turkey plug type thermometer, those little pop-ups stick sometimes so you should really use two of them.
Put the rack into the insert pan and make sure the handles are up, not tucked below. Put the bird in the insert pan on top of the rack. Don’t add water to the pan. Put the insert pan back into the roasting pan. If your roaster doesn''''t have an insert pan, it''''s ok - just be very careful putting the bird into that hot oven, you don''''t want to burn your hands on the sides of the oven! Cover.
Roast at highest setting for 30 minutes. The butter/oil, seasonings and the searing time will make the skin beautifully browned and perfect!
After 30 minutes, turn the oven temperature down to 325.
The turkey will self-baste if you do not lift the lid, so you don''''t have to baste it every 20 minutes like you do in your conventional oven. DO NOT LIFT LID during cooking time! Lifting the lid will increase cooking time because roaster ovens lose their heat unlike regular ovens. I''''ve read that roaster ovens effectively ''''steam'''' the turkey making the meat come out -- well, steamed. This is not true as you will find out. Similar to the roasted chickens you can get at your supermarket, the bird will come out moist and perfectly roasted. Why do you think they call it a Roaster Oven?. FIGURE YOUR TOTAL COOKING TIME FROM THE TIME YOU FIRST PUT THE BIRD IN THE ROASTER. THE BUTTERBALL WEBSITE HAS A GREAT CALCULATOR: http://www.butterball.com/calculators-and-conversions.
FINAL TEMPERATURE FOR SAFETY AND DONENESS IS: 180 DEGREES IN THIGH AND 165 DEGREES IN BREAST AND STUFFING. Juices should be clear, not pink.
Check your turkey EARLY. Really start watching the temp an hour before it''''s supposed to be done. Your turkey will almost certainly be done before the suggested cooking time. Watch your wired meat thermometer. If using a pop-up turkey plug type thermometer, check by lifting the lid quickly so the oven doesn’t lose its heat. If necessary, check after another 30 minutes, but I doubt you''''ll have to do that. I say check after 30 minutes because it''''s really OK to let the bird roast a little extra - you won''''t dry it out using my method if you let it go for 1/2 hour.
When done, remove the turkey from the roaster, tent with foil, and let rest for 20 minutes. This allows the juices to really seep into the meat, so they say.
If you try this method, please let us know your results!
Happy Thanksgiving everyone!
其他做法都扔了
我也用这个方子，味道很不错，现在每年都烤一个
试试我帖的electric roaster oven的做法,更简单,更juicy.
我觉得先腌很重要，反正我觉得我烤的火鸡就挺好吃的。
袋子是保持水分的关键.而且省去了basting的步骤.
都不好吃 不是烹饪的问题，是食材的问题