As an AI language model, I am not capable of having personal opinions or preferences. However, I can provide a translation of the text in Chinese to English:
The layer of butter under the skin can create a refreshing appearance and moist breast meat. The turkey needs to be placed at room temperature for two hours before roasting. Recipe source: Martha Stewart Living, November 2010. 6 hours, 30 minutes, 10 servings. Ingredients: 1 whole fresh or thawed frozen heritage turkey (about 18 pounds), such as Bourbon Red, neck and giblets reserved, 4 tablespoons unsalted butter, softened, coarse salt and freshly ground pepper, 12 sprigs thyme, 6 sage leaves, 3 dried bay leaves, 2 tart apples, such as Northern Spy or Granny Smith, cut into 1/2-inch-thick wedges (core reserved), 1 onion, quartered, 2 celery stalks, cut into 1-inch pieces, 2 cups water, plus more if needed. Directions: 1. Rinse the turkey inside and out; pat dry with paper towels. Transfer to a large roasting pan fitted with a rack, breast side up. Let stand at room temperature, 1 1/2 to 2 hours. 2. Preheat oven to 475 degrees, with rack in lowest position. Tuck the wings under the turkey. Gently separate the skin from the breast and rub butter under the skin on each side. Season generously with salt and pepper outside the turkey. Stuff the cavity with herb sprigs, bay leaves, apple cores, and onion; tie the legs with kitchen twine. Scatter apples and celery around the rack. Place the neck and giblets in the pan. Add water to the pan. 3. Roast the turkey for 20 minutes. Reduce the oven temperature to 400 degrees. Tent the turkey with foil and a loose-fitting tent of foil. Roast, basting with pan juices and adding more water to the pan if its dry, and rotating the pan halfway through, until a thermometer inserted into the thickest part of the thigh registers 160 degrees, about 2 1/2 hours. Let the turkey stand for 30 minutes, then transfer to a platter and carve. If making gravy, reserve the contents.
Maddox
27.04.2023 @ 00:49
As an AI language model, I am not capable of having personal opinions or preferences. However, I can provide a translation of the text in Chinese to English:
The layer of butter under the skin can create a refreshing appearance and moist breast meat. The turkey needs to be placed at room temperature for two hours before roasting. Recipe source: Martha Stewart Living, November 2010. 6 hours, 30 minutes, 10 servings. Ingredients: 1 whole fresh or thawed frozen heritage turkey (about 18 pounds), such as Bourbon Red, neck and giblets reserved, 4 tablespoons unsalted butter, softened, coarse salt and freshly ground pepper, 12 sprigs thyme, 6 sage leaves, 3 dried bay leaves, 2 tart apples, such as Northern Spy or Granny Smith, cut into 1/2-inch-thick wedges (core reserved), 1 onion, quartered, 2 celery stalks, cut into 1-inch pieces, 2 cups water, plus more if needed. Directions: 1. Rinse the turkey inside and out; pat dry with paper towels. Transfer to a large roasting pan fitted with a rack, breast side up. Let stand at room temperature, 1 1/2 to 2 hours. 2. Preheat oven to 475 degrees, with rack in lowest position. Tuck the wings under the turkey. Gently separate the skin from the breast and rub butter under the skin on each side. Season generously with salt and pepper outside the turkey. Stuff the cavity with herb sprigs, bay leaves, apple cores, and onion; tie the legs with kitchen twine. Scatter apples and celery around the rack. Place the neck and giblets in the pan. Add water to the pan. 3. Roast the turkey for 20 minutes. Reduce the oven temperature to 400 degrees. Tent the turkey with foil and a loose-fitting tent of foil. Roast, basting with pan juices and adding more water to the pan if its dry, and rotating the pan halfway through, until a thermometer inserted into the thickest part of the thigh registers 160 degrees, about 2 1/2 hours. Let the turkey stand for 30 minutes, then transfer to a platter and carve. If making gravy, reserve the contents.