This text is in Simplified Chinese. Here is a translation of the text:
Making an 18-pound turkey Yield Ingredients: 1 fresh turkey, 18 pounds, giblets and neck removed, rinsed and patted dry 1 ciabatta or rustic Italian bread, halved and sliced 1/2 cup (1 stick) unsalted butter, room temperature Coarse salt and freshly ground black pepper
Directions: 1. Let the turkey sit at room temperature for about an hour. 2. Preheat the oven to 425 degrees F and use the lower third of the oven. 3. If necessary, use a serrated knife to cut off the top of the bread to form a flat surface. Cut the bread lengthwise, but not all the way through. Open the bread like a book. Spread the butter evenly on the cut side of the bread. Place the bread, butter side up, in a large heavy roasting pan. 4. Season the turkey inside and out with salt and pepper. Truss the legs together with kitchen twine and tuck the wing tips under the breast. Place the turkey, breast side down, on top of the buttered bread. If possible, start with the legs in the oven first, then roast for 45 minutes. (If you cannot put the turkey legs in the oven first, rotate the roasting pan halfway through the cooking time.) Remove the turkey from the oven and reduce the temperature to 350 degrees F. 5. Using a wooden spoon and a side towel, carefully flip the turkey so that the breast side is up. If possible, start with the breast side in the oven and continue to roast, turning and basting with pan juices every 15 minutes, until an instant-read thermometer inserted into the thickest part of the thigh (avoiding the bone) reads 165 degrees F, about 1 1/2 hours. (If you cannot put the turkey breast side in the oven first, rotate the roasting pan halfway through the cooking time.) Let the turkey rest for at least 30 minutes before carving.
26.04.2023 @ 23:13
This text is in Simplified Chinese. Here is a translation of the text:
Making an 18-pound turkey
Yield
Ingredients:
1 fresh turkey, 18 pounds, giblets and neck removed, rinsed and patted dry
1 ciabatta or rustic Italian bread, halved and sliced
1/2 cup (1 stick) unsalted butter, room temperature
Coarse salt and freshly ground black pepper
Directions:
1. Let the turkey sit at room temperature for about an hour.
2. Preheat the oven to 425 degrees F and use the lower third of the oven.
3. If necessary, use a serrated knife to cut off the top of the bread to form a flat surface. Cut the bread lengthwise, but not all the way through. Open the bread like a book. Spread the butter evenly on the cut side of the bread. Place the bread, butter side up, in a large heavy roasting pan.
4. Season the turkey inside and out with salt and pepper. Truss the legs together with kitchen twine and tuck the wing tips under the breast. Place the turkey, breast side down, on top of the buttered bread. If possible, start with the legs in the oven first, then roast for 45 minutes. (If you cannot put the turkey legs in the oven first, rotate the roasting pan halfway through the cooking time.) Remove the turkey from the oven and reduce the temperature to 350 degrees F.
5. Using a wooden spoon and a side towel, carefully flip the turkey so that the breast side is up. If possible, start with the breast side in the oven and continue to roast, turning and basting with pan juices every 15 minutes, until an instant-read thermometer inserted into the thickest part of the thigh (avoiding the bone) reads 165 degrees F, about 1 1/2 hours. (If you cannot put the turkey breast side in the oven first, rotate the roasting pan halfway through the cooking time.) Let the turkey rest for at least 30 minutes before carving.