感恩节必备的主食就是烤火鸡大餐啦!

听起来复杂、但其实这道美食很容易做，现在就跟一起来看看吧!

Ingredients所需材料* 1 (18 pound) whole turkey, neck and giblets removed一整只火鸡(18磅，约等于8公斤)，去掉脖子和内脏* 2 cups of kosher salt两杯粗盐(1杯大概是180毫升)* 1/2 cup butter, melted半杯融化掉的黄油* 2 large onions, peeled and chopped两个大洋葱、剥皮、切碎* 4 carrots, peeled and chopped四个胡萝卜，剥皮、切碎* 4 stalks celery, chopped四根芹菜，切段* 2 sprigs fresh thyme两把新鲜的百里香* 1 bay leaf1片月桂叶* 1 cup dry white wine一杯干白Directions步骤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.

用粗盐里里外外摩擦火鸡，然后将火鸡放到一个大锅里，倒满冷水。

将大锅放入冰箱，放置12个小时(或过夜)，让火鸡吸收盐味。

2.

Preheat oven to 350 degrees F (175 degrees C).

Thoroughly rinse the turkey, and discard the brine mixture.

预热烤箱至175摄氏度。

倒掉浸火鸡的盐水，稍微冲洗一下火鸡。

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.

在火鸡身上刷上那半杯融化了的黄油。

鸡胸朝下、放在烤架上、再把烤架放到一个浅烤盘上。

把1个洋葱、半份胡萝卜、半份芹菜、一小辍百里香和月桂叶塞到火鸡里。

将剩下的蔬菜和香料都放到烤盘周围、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个半到4个小时。

当中可以检查一下鸡大腿内部的温度，如果达到85摄氏度的话，就可以把火鸡翻个面，让鸡胸朝上。

再将剩下的黄油刷上，继续烤够时间。

在开动之前，让火鸡冷却30分钟左右。

【吃货的节日美食：手把手教你做感恩节火鸡查看网站：[db:时间]】