Bella五星級廚房

在回美之前有跟媽咪約定好今年火雞節不要吃太多火雞，所以本來不打算做了，但是突然接到我姑姑和堂弟要回落衫磯過節的消息，只好再烤一隻火雞了，這兩個都是中國胃，所以我就做了一隻中式的火雞，大家一定沒見過這樣的火雞吧?!

份量: 8 人份

A抹料

五香粉                          2 大匙

橘子皮屑                      2 大匙

蒜頭粉                          1 小匙

洋蔥粉                          1 小匙

鹽                                  1 小匙

黑胡椒粉                      1 小匙

橄欖油                         ¼ 杯

B材料

火雞(13-15磅)             1 隻

C淋醬料

米酒                             ½ 杯

紅酒                             ½ 杯

麵粉                             1 小匙

桃子果醬                     ½ 杯

糖                                  2 大匙

鹽與黑胡椒粉適量

作法

1. 將火雞的內臟取出，裡外洗乾淨，用廚紙擦乾。

2. 將A材料拌勻，均勻抹到火雞表皮，用手指梢微在表皮下層抹一點抹料，有助入味。

3. 將火雞置於一烤架上，入預熱325度的烤箱考大約3-3.5小時，烤時每隔一小時拿出來用烤盤底的油刷到火雞皮上，直到溫度計伸進最深層大約180度F，出爐後將火雞移到盤中，蓋上鋁箔，靜置30分鐘才食用。

4. 將烤過火雞的烤盤油倒出大約80% 到一個小碗中，再將烤盤整個放到爐頭上加熱，先炒香麵粉，後倒入白酒，一面用刮刀把底部的鍋粑都括起來，酒精蒸發的差不多後，加入橘子果醬，糖，鹽與黑胡椒粉，就可以關火，將整個烤盤端起來，將裡面的湯汁全倒進一個加了濾網的碗中，可以梢微濾掉多餘的油。

5. 剩下的烤盤湯汁做成油飯，可當填料，也可以不填。

Bella五星級廚房相關食譜

  脆皮烤火雞       香料烤雞

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Crispy Turkey

A Ingredients

Five Spices powder     2 tablespoon

Orange zest                  2 tablespoon

Garlic Powder              1 teaspoon

Onion powder              1 teaspoon

Salt                               1 teaspoon

Black pepper                 1 teaspoon

Olive oil                       ¼ cup

B Ingredients

Turkey (13-15 lbs)            1

C Ingredients

Red wine                        ½ cup

Rice wine                       ½ cup

Flour                               1 tablespoon

Peach preserve                ½ cup

Sugar                                2 tablespoon

Salt and pepper to taste

Directions:

1. Remove the turkey giblets, rinse inside and out, pat dry with kitchen towel.

2. Mix A ingredients all together, rub onto turkey skin, also rub under the breast skin.

3. Place turkey on a roasting pan, bake at a preheated oven 325 degree for 3- 3.5 hours, keep basting the turkey one hour apart while baking.  When it’s done, a thermometer inserted into deepest part of thigh will register 180 degree, remove from oven, cover with foil, let sit 30 minutes before carving. 

4. Meanwhile, pour about 80% of the pan dropping juice into a bowl, then place the roasting pan over two burners and heat until boiling, add the flour, cook for a couple of minutes, then slowly pour the red and rice wine into it to deglaze the pan, cook till alcohol mostly evaporated, add the peach preserve, sugar, salt and pepper.  Strain the pan juice through a sieve.  Scoop the extra floating oil on top of the pan juice, optional. 

5. Use the rest of the pan dropping for some sticky rice, and use it as stuffing. 

Serving: 8