在羊皮纸的烤土耳其用小汤
我们的羊皮纸袋技术每次都会产生湿润的肉和脆嫩的金色皮肤。玛莎在烹饪学校第406集中制作了这个食谱.
资料来源：Martha Stewart Living，2013年11月
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库克的笔记
如果你的火鸡大于食谱中要求的14磅：
1.增加羊皮纸的长度，以便你有足够的力量来上火鸡，以及卷曲和装订.
2.在去除羊皮纸之前，将每磅烹饪时间增加到10分钟。去除羊皮纸后30分钟开始检查温度.
总时间
总时间
总时间
我们的羊皮纸袋技术每次都会产生湿润的肉和脆嫩的金色皮肤。玛莎在烹饪学校第406集中制作了这个食谱.
资料来源：Martha Stewart Living，2013年11月
预备
产量
1.增加羊皮纸的长度，以便你有足够的力量来上火鸡，以及卷曲和装订.
2.在去除羊皮纸之前，将每磅烹饪时间增加到10分钟。去除羊皮纸后30分钟开始检查温度.
27.04.2023 @ 03:07
This comment appears to be in Chinese. Here is a translation:
“Our parchment bag technique always produces moist meat and crispy golden skin. Martha made this recipe in episode 406 of her cooking school. Source: Martha Stewart Living, November 2013. Total time: 6 hours 30 minutes. Prep time: 1 hour. Serves 6-8. Ingredients: 1 14-pound turkey, neck and heart reserved for Easy Turkey Stock. 10 cups favorite stuffing or sausage-pear stuffing. 1 stick unsalted butter, softened. Coarse salt and freshly ground pepper. Simple turkey gravy. Directions: 1. Let the turkey sit at room temperature for 1 hour. Preheat the oven to 325 degrees, with the rack in the lower third. Pat the turkey dry with paper towels. Fill the cavity with about 6 cups of stuffing. Fill the neck cavity; capacities vary and require 1 1/2 to 4 cups of stuffing. Bake any remaining stuffing separately. Secure the skin flaps with toothpicks or skewers. Spread 6 tablespoons of butter over the turkey, then generously season with salt and pepper. Tie the drumsticks together with kitchen twine. Tuck the wings under the turkey. 2. Place a 40-inch parchment paper on a work surface and sprinkle with the remaining 2 tablespoons of butter. Place the turkey on top, with the short end facing you. Gather the ends and wrap the turkey. Fold the overlapping end of the parchment paper over the turkey and secure with thumbtacks. Place a 48-inch parchment paper on a work surface, place the turkey on top, and rotate 90 degrees. Fold the short parchment edge over the turkey and secure with thumbtacks. Rotate the bird 90 degrees again and repeat with another 40-inch parchment paper. Secure all paper flaps with thumbtacks. 3. Place the turkey on the parchment paper on a flat (non-V-shaped) rack in a roasting pan. Roast the turkey for 2 hours and 45 minutes. Remove from the oven; cut open the parchment paper with scissors. Increase the oven temperature to 425 degrees. Holding the drumsticks, slide the parchment paper from under the turkey and discard. Return the turkey to the oven. Continue roasting the turkey until golden brown, with a breast thermometer reading of 165 degrees, about 45 minutes. Transfer to a carving board and let rest for