写作课第六组.ppt

* 1 (18 pound) whole turkey, neck and giblets removed.一整只火鸡（18磅，约等于 8公斤），去掉脖子和内脏。 * 2 cups of kosher salt 两杯粗盐（1杯大概是180毫升） * 1/2 cup butter, melted 半杯融化掉的黄油 * 2 large onions, peeled and chopped 两个大洋葱、剥皮、切碎 * 4 carrots, peeled and chopped 四个胡萝卜，剥皮、切碎 * 4 stalks celery, chopped 四根芹菜，切段 * 2 sprigs fresh thyme 两把新鲜的百里香 * 1 bay leaf 1片月桂叶 * 1 cup dry white wine 一杯干白 Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture. Step 2 Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving. Step 4 Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight. Step 1 Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine. Step 3 2016\04\25 Thank you! 第六组 小组分工： 资料查找：郑晓歌，王小璐，沈艳玲 PPT制作：赵小梦，吴欢，陈乐琪 演讲：柴静，周雨轩 Delicacy Catalogue 1 2 3 Spaghetti 4 Sushi Sushi A Japanese dish of rolls of cold rice flavored and garnished. Stuffs you should prepare in advance: 1.Taimi,better in sealed package 2.Fresh cucumber Stuffs you should prepare in advance: 3.Carrots 4.Seaweed Stuffs you should prepare in advance: 5.Salmon,flesh on its belly is the most delicious. Stuffs you should prepare in advance: 6.Fresh prawn, dont use shrimp in the river? Cut and match the stuffs. Cut all stuffs into strip as the size of little finger. Remove the inside conte