追溯起来，上一次烤火鸡是12年前了。那时候刚学做饭，笨手笨脚，那只火鸡折腾了好半天，就是纳闷儿怎么也烤不熟，温度怎么也到不了。 最后好容易烤熟了，一帮朋友吃了一周。。。
这次，老二非常真诚得请求我烤一个火鸡给他。。。正好老爹微信上的老同学们也要求看看加拿大感恩节吃的火鸡啥样子。。。就答应了他们两，让老公从costco搬了最小的一只回来，24磅。
然后开始找靠谱的方子，最后锁定两个，一个是西顿大师的盐水渗透法，一个是山菊花的中式烤火鸡。考虑家里人的口味，火鸡大小和家里的容器，决定还是用后者。火鸡解冻后的主要步骤，可以总结为：
1。花雕浴：花雕酒擦一遍
2。椒盐按摩：新鲜花椒炒海盐，打碎，全身涂满，尤其肉厚的胸脯大腿多揉两下后，冷藏２－３天。
３。蜂蜜香醋小苏打热水浴：腌好的火鸡入滚开的水（水里事先放一勺蜂蜜，一勺香醋，一勺小苏打），水要淹没火鸡，无法淹没就用勺舀水浇在鸡身上。水再开后煮５－１０分钟。
4。伏特加香薰：这步是借鉴西顿大师的主意，据说可以使火鸡脆皮效果最佳。就是用纸巾粘着伏特加给火鸡再擦一遍身。
５。天体空气浴：处理好的火鸡，在空气中晾干至少5-6小时。就可以入烤箱啦。
6。烤制：先４００Ｆ，铝箔包好烤３小时。再打开铝箔，烤１－２小时（根据火鸡大小和各家烤箱来调整），以温度计为准，胸脯大腿都到达１８０Ｆ就马上关火，否则就烤老了。出来盖着铝箔半小时，就可以吃了。最好烤盘里装点黄酒水，烤出来更ｊｕｉｃｙ．
两个孩子各要了一个ｐｉｅ，南瓜和山核桃的。网上找了ｒｅｖｉｅｗ最好的方子照做了。南瓜的很受欢迎，山核桃的太甜，糖量可以减少一些。
１。先看看火鸡，我没放ｓｔｕｆｆｉｎｇ，只塞了生姜片，芹菜，洋葱，胡萝卜，和苹果。
２。山核桃派
３。南瓜派
４。最后合影（南瓜派还在烤箱里）
我的心得是，烤火鸡还是要看各家烤箱的具体情况，以温度为准。山菊花的原方是３＋２小时，我烤到３＋１．５，插入温度计，发现温度已经过了，不太相信，又换了一个温度计，还是一样，火鸡顶部肉有点干了，下面的还很ｊｕｉｃｙ．所以大家还是要准备好，３＋１小时后就要看温度了。
顺便把Ｐｉｅ的方子也贴在这里，供大家参考。
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.
