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感恩节必备的火鸡大餐!
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  • http://english.dbw.cn   2011-11-22 14:00:18
     

    11月的最后一个星期四是北美传统的感恩节。而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 leaf
    1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。

     

    Author:    Source: hjenglish.com     Editor: Yang Fan

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