几次总结下来，最关键的诀窍就是butter your turkey! 不是只涂在外皮，是要用手把表皮撑起来和肉分开（不要弄破），把黄油加盐胡椒涂在表皮下和肉之间。从脖子还是屁股开始无所谓，我一般把屁股剪掉所以那里有个口子正好伸进去抹，一边抹一边往前把皮和肉分开，一般的前后都能抹通了，往旁边可以抹到大腿处。能reach多远就抹多远。然后表皮和内部抹一遍。另外我提前用盐胡椒内外抹了放了一晚。 总之试一下就知道不难。除了有点messy, 可以戴手套。我徒手操作的因为可以探得精准些😄，事后用wipe很容易擦掉。结果非常的好。烤出来的火鸡肉嫩入味。挑剔的娃今天还要求吃了火鸡腿，可见味道不错。我想这样的成品可以每年多吃几次turkey, 买不到整火鸡用breast也可以。 高手们用开水烫或者吹气的可以略过😄。 下面这个网站也提了这个方法，其他步骤可以自己调整，butter这步是关键。https://www.epicurious.com/holidays-events/the-easiest-way-to-cook-turkey-article 4. Butter your turkey. Set your turkey breast side up on the roasting rack and rub room-temperature salted butter—or your favorite flavored compound butter—all over it. (For a 12- to 14-pound turkey, you’ll need about ½ cup [1 stick] of butter.) Slowly work your fingers under the skin, starting at the neck, being careful not to tear the skin or separate it completely at the large cavity. Rub most of the butter under the skin, a little inside the large cavity, and the rest over the skin.
几次总结下来，最关键的诀窍就是butter your turkey! 不是只涂在外皮，是要用手把表皮撑起来和肉分开（不要弄破），把黄油加盐胡椒涂在表皮下和肉之间。从脖子还是屁股开始无所谓，我一般把屁股剪掉所以那里有个口子正好伸进去抹，一边抹一边往前把皮和肉分开，一般的前后都能抹通了，往旁边可以抹到大腿处。能reach多远就抹多远。然后表皮和内部抹一遍。另外我提前用盐胡椒内外抹了放了一晚。 总之试一下就知道不难。除了有点messy, 可以戴手套。我徒手操作的因为可以探得精准些😄，事后用wipe很容易擦掉。结果非常的好。烤出来的火鸡肉嫩入味。挑剔的娃今天还要求吃了火鸡腿，可见味道不错。我想这样的成品可以每年多吃几次turkey, 买不到整火鸡用breast也可以。 高手们用开水烫或者吹气的可以略过😄。 下面这个网站也提了这个方法，其他步骤可以自己调整，butter这步是关键。https://www.epicurious.com/holidays-events/the-easiest-way-to-cook-turkey-article 4. Butter your turkey. Set your turkey breast side up on the roasting rack and rub room-temperature salted butter—or your favorite flavored compound butter—all over it. (For a 12- to 14-pound turkey, you’ll need about ½ cup [1 stick] of butter.) Slowly work your fingers under the skin, starting at the neck, being careful not to tear the skin or separate it completely at the large cavity. Rub most of the butter under the skin, a little inside the large cavity, and the rest over the skin. Inferno 发表于 2023-11-24 14:33
下面这个网站也提了这个方法，其他步骤可以自己调整，butter这步是关键。https://www.epicurious.com/holidays-events/the-easiest-way-to-cook-turkey-article
4. Butter your turkey. Set your turkey breast side up on the roasting rack and rub room-temperature salted butter—or your favorite flavored compound butter—all over it. (For a 12- to 14-pound turkey, you’ll need about ½ cup [1 stick] of butter.) Slowly work your fingers under the skin, starting at the neck, being careful not to tear the skin or separate it completely at the large cavity. Rub most of the butter under the skin, a little inside the large cavity, and the rest over the skin.
三步走，brine，皮下和皮上抹butter 和herbs，注射butter 到鸡体
注射？惊悚哈哈。这步我省了，效果也不错
常见的啊，搜turkey injection kit