最後更新於12月 28, 2024

大蒜香草黃油烤火雞食譜

由 Aussie Meat
Garlic Herb Butter Roast Turkey | US Certified (USDA) Norbest Uncooked Turkey Wholebird Self Basting

購買產品： 美國認證 (USDA) Norbest 未煮過的整隻火雞自烤

準備：

準備時間： 15分鐘

烹飪時間： 3 小時

份量： 8

原料：

烤火雞

  • 12 磅（6 千克）整隻火雞，帶皮（完全解凍、清洗、去除內臟和頸部）
  • 3 頭大蒜，水平切成兩半
  • 3 片 檸檬 分開的
  • 6 小枝百里香 分開的
  • 6 小枝 迷迭香 分開的
  • 1/2 杯 橄欖油 被分割的

香草黃油

  • 125 克（4 盎司）無鹽黃油
  • 1 茶匙切碎的新鮮百里香葉或 1/2 茶匙干百里香
  • 4 茶匙蒜末
  • 鹽
  • 胡椒粉

指示：

  1. 將烤箱預熱至 425°F |標準烤箱為 220°C，或 390°F | 200°C 用於風扇強制。將烤箱架降低到烤箱的最低部分。
  2. 將香草黃油成分混合在碗中並充分混合。在冰箱中保留一半的香草黃油以備後用。
  3. 在一個大烤盤上鋪上箔紙或羊皮紙。將切開的 4 瓣大蒜、百里香和迷迭香各 4 枝、一半橄欖油和 1 片檸檬放在平底鍋底部。
  4. 用紙巾將火雞徹底拍幹。用剩下的大蒜頭、檸檬片、從剩下的切片中榨出的檸檬汁、香草和少許橄欖油填滿。
  5. 融化黃油並在整個火雞上擦拭，包括皮下。用鹽和胡椒充分調味。將火雞放在平底鍋中的大蒜和香草上面，胸部朝下。淋上剩餘的油。
  6. 13 磅（6 1/2 公斤）以下的小火雞不蓋烤 30 分鐘，超過 14 磅（7 公斤以上）的大火雞烤 45 分鐘。
  7. 用乾淨的茶巾或烤箱手套（隔熱手套）將火雞翻過來（胸部朝上），然後塗上烤汁。
  8. 使用保留的香草黃油，用勺子將其一半塗抹在火雞的頂部（小心，火雞會很熱，黃油會在皮膚上很好地融化）。將剩餘的果汁倒在火雞上。
  9. 將熱量降至 325°F |165°C（對於標準烤箱）或 300°F | 150°C（強制風扇）。烤一個小時。
  10. 在火雞上塗上大量剩餘的黃油，然後烤 30 分鐘。再次塗抹，然後繼續烤 30 分鐘左右，具體取決於你的鳥的大小。
  11. （對於超大火雞，您可能需要額外的半小時到一個小時。如果開始變褐太快，請用箔紙鬆散地蓋住帳篷。）
  12. 為了獲得額外的脆皮，在最後 5-10 分鐘內烘烤（或燒烤），注意不要烤焦，直到皮變脆並變成金黃色。
  13. 用箔紙把火雞蓋起來，讓它靜置 20-30 分鐘，然後再切肉和上菜。
  14. 從鍋汁中取出 2 1/2 杯液體（如果需要，加滿高湯），過濾並保留肉汁。

由 Aussie Meat 發布，對於這個絕妙的食譜，我們感謝Café Delites提供的食譜鏈接https://cafedelites.com/roast-turkey/

如何準備大蒜香草黃油烤火雞？

準備時間：
15分鐘

烹調時間：
3小時

總耗時：
3小時15分鐘

供食用：
8人份

材料：

Roast Turkey

  • 12 pound (6 kg) whole turkey, skin on (fully defrosted, washed, giblets and neck removed)
  • 3 heads garlic cut in half horizontally divided
  • 3 slices lemon divided
  • 6 sprigs thyme divided
  • 6 sprigs rosemary divided
  • 1/2 cup olive oil divided

Herb Butter

  • 4 ounces (125 g) unsalted butter
  • 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme
  • 4 teaspoons minced garlic
  • Salt
  • Cracked Pepper

製作說明：

  1. Preheat oven to 425°F | 220°C for standard ovens, or 390°F | 200°C for fan-forced. Lower oven shelf to the lowest part of your oven.
  2. Combine the Herb Butter ingredients in a bowl and mix well. Reserve half of the herb butter in the refrigerator for later.
  3. Line a large roasting pan with foil or parchment paper. Arrange the 4 halves of garlic cut-side down on the bottom of the pan with 4 sprigs each of thyme and rosemary, half of the olive oil and 1 slice of lemon.
  4. Thoroughly pat turkey dry with paper towels. Stuff with the remaining heads garlic halves, lemon slice, a squeeze of lemon from the remaining slice, herbs and a drizzle of olive oil.
  5. Melt the butter and rub all over the turkey, including under the skin. Season generously all over with salt and pepper. Place turkey on top of the garlic and herbs in the pan BREAST-SIDE DOWN. Drizzle with the remaining oil.
  6. Roast uncovered for 30 minutes for a small turkey under 13 pounds (6 1/2 kg), or 45 minutes for a larger turkey over 14 pounds (7 kg plus).
  7. Turn turkey over (breast-side up) with a clean tea towel or oven mitts (heat-proof gloves) and baste with pan juices.
  8. Using the reserved herb butter, use a spoon to spread half of it over the top of your turkey (be careful, the turkey will be hot and the butter will melt nicely over the skin). Pour any remaining juices over your turkey.
  9. Reduce heat to 325°F |165°C (for standard ovens), or 300°F | 150°C (fan-forced). Roast for an hour.
  10. Slather turkey generously with remaining butter and roast for 30 minutes. Baste again, and then continue roasting for a further 30 minutes or so, depending on the size of your bird.
  11. (For an extra-large turkey, you may need an additional half-hour to an hour. Tent loosely with foil if starting to brown too fast.)
  12. 'For extra crispy skin, broil (or grill) in the last 5-10 minutes, keeping your eye on it so it doesn't burn, until the skin is crispy and golden browned all over.
  13. Tent turkey with foil and allow it to rest for 20-30 minutes before carving and serving.
  14. Remove 2 1/2 cups of the liquid from the pan juices (top up with stock if you need too), strain and reserve for your gravy.
Aussie Meat
Aussie Meat

作者

Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.