追溯起來，上一次烤火雞是12年前了。那時候剛學做飯，笨手笨腳，那隻火雞折騰了好半天，就是納悶兒怎麽也烤不熟，溫度怎麽也到不了。 最後好容易烤熟了，一幫朋友吃了一周。。。
這次，老二非常真誠得請求我烤一個火雞給他。。。正好老爹微信上的老同學們也要求看看加拿大感恩節吃的火雞啥樣子。。。就答應了他們兩，讓老公從costco搬了最小的一隻回來，24磅。
然後開始找靠譜的方子，最後鎖定兩個，一個是西頓大師的鹽水滲透法，一個是山菊花的中式烤火雞。考慮家裏人的口味，火雞大小和家裏的容器，決定還是用後者。火雞解凍後的主要步驟，可以總結為：
1。花雕浴：花雕酒擦一遍
2。椒鹽按摩：新鮮花椒炒海鹽，打碎，全身塗滿，尤其肉厚的胸脯大腿多揉兩下後，冷藏２－３天。
３。蜂蜜香醋小蘇打熱水浴：醃好的火雞入滾開的水（水裏事先放一勺蜂蜜，一勺香醋，一勺小蘇打），水要淹沒火雞，無法淹沒就用勺舀水澆在雞身上。水再開後煮５－１０分鍾。
4。伏特加香薰：這步是借鑒西頓大師的主意，據說可以使火雞脆皮效果最佳。就是用紙巾粘著伏特加給火雞再擦一遍身。
５。天體空氣浴：處理好的火雞，在空氣中晾幹至少5-6小時。就可以入烤箱啦。
6。烤製：先４００Ｆ，鋁箔包好烤３小時。再打開鋁箔，烤１－２小時（根據火雞大小和各家烤箱來調整），以溫度計為準，胸脯大腿都到達１８０Ｆ就馬上關火，否則就烤老了。出來蓋著鋁箔半小時，就可以吃了。最好烤盤裏裝點黃酒水，烤出來更ｊｕｉｃｙ．
兩個孩子各要了一個ｐｉｅ，南瓜和山核桃的。網上找了ｒｅｖｉｅｗ最好的方子照做了。南瓜的很受歡迎，山核桃的太甜，糖量可以減少一些。
１。先看看火雞，我沒放ｓｔｕｆｆｉｎｇ，隻塞了生薑片，芹菜，洋蔥，胡蘿卜，和蘋果。
２。山核桃派
３。南瓜派
４。最後合影（南瓜派還在烤箱裏）
我的心得是，烤火雞還是要看各家烤箱的具體情況，以溫度為準。山菊花的原方是３＋２小時，我烤到３＋１．５，插入溫度計，發現溫度已經過了，不太相信，又換了一個溫度計，還是一樣，火雞頂部肉有點幹了，下麵的還很ｊｕｉｃｙ．所以大家還是要準備好，３＋１小時後就要看溫度了。
順便把Ｐｉｅ的方子也貼在這裏，供大家參考。
南瓜派 ｆｒｏｍ ａｌｌｒｅｃｉｐｅｓ．ｃｏｍ
Ingredients:
1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND®
Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust
Directions:
| 1. |
Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes. |
| 2. |
Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator. |
山核桃派 ｆｒｏｍ ｆｏｏｄｎｅｔｗｏｒｋ．ｃｏｍ
Ingredients
Dough:
1 1/4 cups all-purpose flour
2 teaspoons sugar
1/8 teaspoon salt
1/2 cup cold butter (1 stick), diced
1 large egg, lightly beaten
Flour, for rolling the dough
Filling:
5 tablespoons unsalted butter
1 cup packed light brown sugar
3/4 cup light corn syrup
1/2 teaspoon fine salt
2 cups chopped toasted pecans
1 to 2 tablespoons bourbon
2 teaspoons pure vanilla extract
3 eggs, lightly beaten
Copyright 2001 Television Food Network, GP. All rights reserved
Directions
Make the dough by hand: In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F.
While the crust is baking make the filling: In medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon, and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the hot crust.
Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a rack. Serve slightly warm or room temperature.
