材料:
Ingredients:
火雞 1隻約13 磅 (Turkey 1 Whole 13 lbs), 蔬菜: Vegetable: 紅蘿蔔, 土豆, 西芹，洋蔥和孢子
甘籃, (Some Carrots, Potatoes, Celery, Onion, Brussel Sprouts 4 oz each).
浸泡火雞鹽水材料:
Seasonings for Marinating the Turkey:
糖 1杯 (Sugar 1 C), 粗鹽 2杯 (Arajio 2 C), 凍水 2加侖 (Cold water 2 Gallon), 百里香 2棵
(Thyme 2 Strips),
香葉 4片 (Bayleaf 4 pieces), 蒜頭 6 粒 (Garlic 6 pieces), 粗黑胡椒粒 1湯匙 (Whole Black
Pepper 1 T).
焗火雞前材料:
Seasonings for Roasting the Turkey
軟牛油 2湯匙(搽勻雞身外) (Soft Butter 2 T), 蔥 4棵, (Green onion 4 strips), 薑 1 大塊(Ginger
1 big pieces) 八角, 花椒各少許(Star anise & Pepper a little), 檸檬2個切開 (Lemon 2 cut in
slices), 玫瑰露酒2湯匙 (Mui Kwe Lu wine 2 T), 塞進雞腔內.
Juice to pour on the Turkey Every 20 Mins (焗雞期間每隔20分鐘淋雞
身用): 雞湯 2杯十白酒1 杯 (Chicken Broth 2 C+White wine 1 C).
做法:
Instructions:
1. 火雞洗淨, 取出多餘的油及什物.
Wash the turkey, remove the excess oil and unnecessary parts.
2. 準備一個高身大煲, 將水開勻所有淹雞材料. 放進火雞, 蓋上蓋, 放進雪櫃浸過夜.
Prepare a tall pot, put all seasonings and water, put in the turkey, cover the lid, and put the
pot in the refrigerator for overnight.
3. 第二天焗火雞前, 預先開定烤箱 400'度. 將火雞取出晾乾水, 用抹手指索乾水份, 塗上軟牛
油在全雞身, 將薑蔥,八角,花椒,檸檬, 鹽焗雞粉等塞進雞腔內, 再倒入玫瑰露酒.
On the second day, set the oven at 400 º. Take the turkey out and dry the water with kitchen
towel. Apply soft butter on the surface of the whole turkey. Put ginger, onion, star anise,
pepper, lemon, and seasoning powder into the chicken, and then poured into the rose wine.
4. 準備一焗盤, 舖上錫紙, 放入焗雞蔬菜在底, 放上V字型架, 把火雞背向上, 先烤40分鐘, 將
火雞反轉, 胸朝上, 烤箱降低溫度至325*度, 繼續焗, 每隔20分鐘淋雞湯一次, 這樣會令雞
不會太乾, 如果雞比較焦身, 可用錫紙蓋住, 大約烤2-2 1/2小時, 如用探熱針插入雞比內,
約165*度便熟. 取出雞在外放20分鐘才切. 好讓雞汁留回肉內.
Prepare a plate, put on tin foil, put vegetables on the bottom and a V-shaped frame on top,
put the turkey on the frame with its back upwards. Bake it for 40 minutes, then reverse the
turkey chest up, turn the temperature to 325º. Every 20 minutes, pour the mixed juice on the
turkey so that it won’t be too dry. If the turkey is too dry, covered it with tin foil. Roast it about
2-2 1/2 hours, insert the thermometer, check if the temperature is about 165º. Take out the
turkey and put it outside for 20 minutes before cutting, in order to keep the juice back to the
meat.
• 梁師傅小貼士 *
Chef’s Tips:
1. 雞大小不同, 烤的時間不一樣, 基本上每磅雞需要約15分鐘, 如10磅需要2 1/2小時.
The baking time is different based on the size of the turkey. Basically, it takes about 15
minutes per pound. For example, 10 pounds of turkey takes 2 1/2 hours.
2. 若要烤箱熱度均勻, 可以每一小時調轉焗盤一次.
Turn the tray once every hour in order to keep the oven evenly heated.
3. 用探熱針探測雞是否己否熟未, 如胸近翼部位165*度, 雞脾部位需175*度.
Use the thermometer to see if the turkey is well done. The chest needs to be at 165º and the
legs need to be at 175º.
4. 切雞方法, 先切開雞脾, 後切翼, 再切胸肉.
How to cut up turkey: First cut the turkey legs, then cut the wings, and the breast.
5. 火雞汁做法: 牛油2湯匙, 麵粉2湯匙, 先炒溶, 再加入焗火雞汁+雞湯約2杯, 黑椒粉, 白酒
2湯匙煮至滑身便成.
Turkey juice prep: butter 2T, flour 2T, stir-fry first, then add turkey sauce + stock about 2 cups, black
pepper powder, liquor 2T. Cook till it turn into liquid juice.
本食譜及照片由 [ 梁廚美食] 烹飪節目梁師傅提供
Recipe and Photo developed by Master Chef James Leung
