醋 - 烤烤火鸡

搅拌2加仑温水，醋，盐，红糖，胡椒，海湾叶子和欧芹茎在14夸脱的储存中，直至糖和盐溶解，约1分30秒。让盐水冷却至室温，约30分钟。

Place turkey in brine, cover, and refrigerate 12 to 24 hours. Remove turkey from brine; discard brine. Pat turkey dry with paper towels. Preheat oven to 350°F. Stir together butter, parsley, thyme, lemon zest, 1 1/2 teaspoons salt, and 1 teaspoon pepper in a medium bowl until combined. Using your fingers, loosen and lift skin from turkey breast and thighs without totally detaching skin; spread some of the butter mixture under skin. Carefully replace skin, and spread remaining butter mixture over skin of breast and thighs. Drizzle turkey with 2 tablespoons oil, and sprinkle with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Place turkey, breast side up, on a wire rack in a roasting pan. Toss together carrots, celery, onion, and remaining 1/4 cup oil in a large bowl; scatter vegetable mixture around turkey in roasting pan. Stuff turkey cavity with lemon halves, dried mushrooms, shallots, garlic, rosemary, sage, and marjoram. Tie legs together with kitchen twine; tuck wing tips under.

在预热烤箱中烤火鸡，直到金色棕色和插入大腿寄存器最厚的部分的即时读取温度计155°F，约2小时。将土耳其转移到雕刻板;从烤盘上拆下架子。让火鸡休息直到温度计寄存器165°F，大约30分钟。从土耳其里面舀出草药和蘑菇混合物，并加入烤盘，蔬菜。在中高的炉灶上设置烤盘;搅拌2杯水，煮沸，从平底锅的底部刮削褐色的比特，10分钟。从热量中取出。将混合物通过碗上的细丝网过滤器倒;丢弃固体。 Carve turkey, and serve with gravy.