This Is the Best Way to Roast Thanksgiving Turkey for a Crowd

烹饪A.Thanksgiving晚餐可以是一个漂亮的劳动密集型的事情 - 特别是如果你托管大人群。幸运的是，在我们最新的yabo.com下载 video,高级食品编辑M亚搏电竞ary-Frances Heckdemonstrates a turkey recipe that only needs to roast for one hour. (Yes, you read that correctly.)

It involves dry-brining the turkey with salt a few days beforehand, and then, spatchcocking the turkey before roasting so that it cooks evenly and quickly. The latter may seem intimidating, but it’s actually a pretty easy process, and Mary-Frances guides you through step-by-step. Once the turkey’s out of the oven, you’ll be glad you did it—the result is some of the juiciest turkey you’ll ever have, with incredibly crispy skin.

阅读玛丽 - 弗朗西斯的关键提示，并获得食谱这里.

Mary-Frances says the turkey will typically come frozen, which means it needs to defrost slowly. For best results, she recommends getting started the weekend before Thanksgiving—buy a turkey no later than Saturday, and defrost it in the fridge so that it maintains the most moisture possible.

一旦土耳其已经过漂流，玛丽弗兰西就把它从包装中取出并用纸巾擦干，确保切割板非常非常干燥。这可以防止肉在切割时滑动。

She also recommends wearing gloves when handlingraw poultry- 在你休息后洗手。

Spatchcockingsimply means removing the backbone from the turkey and flattening it so it roasts evenly. Mary-Frances grabs poultry shears and recommends starting by the tail—you find the backbone, which runs down the middle, and start cutting about an inch away from it on either side. Cut in a straight line away from your body and use your opposite hand to brace the turkey. Then, on the other side, use a knife and cut toward yourself.

Once the spine is removed, Mary-Frances recommends throwing it in the freezer and saving it until you have enough bones for a stock.

为了完成铲斗过程，玛丽弗兰西队占据了火鸡的腿，然后向上转动它们，然后用手用手压在胸前，以压扁它。当发生这种情况时，你会听到一个破裂的噪音。

Next, Mary-Frances recommends reaching under the skin of the turkey (keep those gloves on) and loosening it so that you can get the seasoning under there. It may seem gross, but it will make the turkey delicious.

Mary-Frances explains that干戒means sprinkling salt on the meat. For this recipe, you want to do it two days in advance—so on Tuesday, if you plan on serving the turkey Thursday. She uses one teaspoon of kosher salt per pound of meat, seasoning under the skin, the breast, and all over the surface of the turkey, including the underside. As a last step, she tucks the wing tips behind the breast.

一旦土耳其被腌制，就把它放在带有架子的纸板上 - 并确保翼尖保持塞满。用保鲜膜盖住它并将其冷藏36小时。这将让盐溶解并渗透肉，均匀且美味地调味火鸡。冰箱里的空气也将导致皮肤拧紧，确保它在烤箱中获得超级脆。

You can unwrap theturkeythe night before or the morning of. Then, slide pats of butter under the skin and smooth them out. This helps to baste the meat and keep it juicy as it melts,和让皮肤超脆。一旦全部设定，将火鸡放在烤箱中，将肉汤加入下面的平底锅，并烹饪约一小时，直到乳房寄存器约150度。

The turkey should be golden brown and crispy when it’s done cooking. To carve the it, Mary-Frances first removes the legs, which you separate into drumsticks and thighs. She also takes her knife and cuts the turkey breast away from the breast bone—once it’s removed, you carve it with cross-wise slices, breaking it into small, manageable pieces.

Mary-Frances serves the carved turkeyon a platter garnished with sliced citrus. As for the wine pairing? She recommends a雷司令. It’s relatively low-alcohol, food-friendly, and amplifies the flavor of the turkey.