Authentic American Roast Turkey
1.
Thaw the turkey from the freezer one day in advance. It must be completely melted and not a bit hard. (I saw such a big chicken for the first time, take a photo before doing it, ha~)
2.
Chop the celery. I cut it with a garlic press bought in Korea.
3.
Finely chop onions (do not need to be too finely chopped).
4.
Lift the pot and put butter in the pot.
5.
Add the onion and fry until the onion is fragrant and soft.
6.
Add celery and mix
7.
Rusks baked in advance.
8.
Add the rusks to the onion and celery mixture, add appropriate amount of salt, black pepper, and pour 2 cups of water to make the bread and the onion and celery blend together to make it more viscous, and finally serve.
9.
Dry the whole body of the turkey, and use yellow hands repeatedly to make the turkey a horse and a chicken inside and out (a brush is not acceptable, you must use your hands)
10.
The butter must be spread everywhere so that it will not dry out.
11.
Begin to stuff the stuffing. First fill in all the ingredients from the skin under the turkey’s neck. The fortress is tightly packed and ready to come out...
12.
Use a toothpick to seal the mouth, or you can sew it with a needle and thread.
13.
Fill in the rest from the turkey chrysanthemum, and stuff it tightly.
14.
Basil and oregano
15.
Dried parsley
16.
Sprinkle evenly on every part of the turkey.
17.
Wrap the turkey with tin foil and put it in the preheated oven. Heat up and down at 160 degrees for 3 and a half hours.
18.
After 3 and a half hours, remove the tin foil, heat it up at 180 degrees and bake for 30 minutes, until the color is brown and red attractive (you should watch it halfway, don’t leave it alone)
19.
The big turkey is out!
20.
This color is perfect! !
21.
A dipping sauce is usually used to eat turkey. This dipping sauce is to use the broth left in the roasting pan from the roasted turkey, pour it out to remove the oil on it, filter it, pour the broth into a pot and bring it to a boil. Use flour and water to make a juice, add it to the boiling turkey soup, turn the heat to a low heat and cook for a while until the soup thickens.
