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  • Guys, we're going to cook turkey! Whoo!

    各位,我們要來烤火雞!哇!

  • This is one of the biggest meals of the year guys, whether it's thanksgiving or christmas time.

    這是一年中最澎派的一餐,各位,不管是感恩節還是聖誕節都很適合

  • You need a fail safe recipe that guarantees perfect results and tastes every single time.

    你需要一個不會失敗的食譜,來確保每次都可以烤出一個完美又好吃的火雞

  • Really good honest gorgeousness.

    真的非常好吃

  • So one of the first things you need to do to guarantee the most amazing succulent roasted turkey

    所以第一件確保你能做出最好吃、多汁烤雞的事情是

  • is actually get the turkey out of the fridge at least 2 or 2 and a half hours before you want to cook it.

    把火雞拿出冰箱退冰至少兩到兩個半小時之後,再煮它

  • I always recommend buying a high well fair free range turkey, which is the one I'm using here.

    我總是指定要買土火雞,也就是我現在用的這種

  • It's not just more ethical, the flavour is incredible.

    不僅對動物比較友善,還有絕妙的風味

  • Before we start prepping the bird for roasting we got to think ahead a little bit

    在我們準備好要烤雞之前,我們要先想想該怎麼做

  • and we want a trivet that's going to make the best gravy ever.

    現在要預備鋪在下方的食材,讓雞肉甜美多汁

  • We've got 3 or 4 little medium sized onions. These are going to roast under the bird, go gorgeously sweet.

    再來愈被三到四個中等大小的洋蔥,放在火雞下面,增加甜味

  • Some celery, some carrots. You want them quite crude and quite big, put a little rosemary in there. Put a few bay leafs in there.

    再來一些芹菜、胡蘿蔔,直接丟進去,大塊一點,放一些迷迭香在裡面,再來一些月桂葉

  • And also this is the opportunity to put in your giblets. Turkey neck is like ox tale, the depth of flavour and the collagen and the gorgeousness.

    這個時候,也可以放入雞雜,火雞脖子就像是牛尾巴,有著豐富的味道、膠質、美味

  • It's unbelievable right.

    放下去,絕對不會錯

  • So we're just going to shake that in, that's our trivet done.

    我們現在要搖一搖,我們的底盤就完成了

  • If you want to know how to make the most amazing gravy click the link.

    如果你想知道如何用雞脖子做肉汁,點選下方連結

  • I'm going to give you the recipe for basic preparation of a gorgeous bird, okay?

    我現在要告訴大家做好吃火雞的最基本食譜,好嗎?

  • You want about half a pack of butter, most of this will drain off along with the actual natural turkey fat.

    現在需要半袋的奶油,大部分的奶油會和火雞的脂肪一起流出

  • So just rub it on, there's no sort of polite way to prepare your turkey.

    所以只要放上去就好了,沒有預備火雞的優雅方式

  • So let me just wash my hands. Then we're going to season generously with lovely sea salt.

    我來洗個手,接下來我們要用海鹽調味

  • Some nicely ground black pepper, we got some nutmeg, it just feels like that little edge of christmas.

    一些黑胡椒、肉豆蔻,帶來一點聖誕節的風味

  • Half a nutmeg is all you need.

    一半的肉豆蔻就夠了

  • Okay so now let's talk about stuffing.

    好的,現在我們來談談餡料

  • A lot of people ram a load of stuffing in this cavity here.

    很多人猛塞一大堆的料進去

  • And what that does, it's not a pretty sight I admit, but what it does is it stops the natural air flow going into the bird and it kind of messes with your cooking time.

    但是如此一來就會變得不太美觀,還會妨礙內部空氣對流,讓烹煮時間變得比較長

  • We want to stuff it from the neck actually, with about 600 grams to a kilo. Depending on the size of your turkey.

    我們先從它的脖子開始填塞,600公克到一公斤都可以,取決於你火雞的大小

  • And then just tuck the skin back under like that and look, you would never have known I been there okay.

    只要把雞皮塞回去,像是這樣,你看,你就不會知道我曾經在那裡塞過東西

  • If you want to see how to make the stuffing for this click the link.

    如果你想知道怎麼做內餡,點選這個連結

  • Place your turkey on the trivet, I did say you don't want to fill it up but just a little clementine, just a little christmas clementine.

    把你的火雞放在剛剛弄好的底盤上,現在只要再一點柑橘類,一點點聖誕風味的柑橘類

  • Put 1 or 2 up there, and of course you can grab some rosemary or thyme and get that up there as well.

    放一到兩個進去,當然你可以抓些迷迭香或是百里香丟進去

  • Just give it a little rub, get a little bit of butter on there. Shove it in there.

    只要稍微搖晃,放進一些奶油,在上面摩擦一下

  • It hasn't stopped the air going in, but it will create the opportunity for fragrance and potential and gorgeousness.

    它不會阻止空氣跑進去,但是會創造香味和美味

  • A thing that I would recommend is a thermometer, now we're going to push this thermometer into the fattest part of the turkey and just leave it there.

    我希望在這邊加一個溫度計,我們現在要把溫度計戳進火雞裡最厚實的地方,然後不動

  • It will give you an honest reading about what's happening on the inside of the bird, we want you to be on top of that.

    這會讓你知道火雞內部的狀態,希望大家可以掌控火雞

  • Get a little foil, this is gonna real help contain juiciness and also protect the skin.

    拿一點錫箔紙,這對於保留汁液和保護表皮很有幫助

  • And I just expose the thermometer like this. Super super helpful.

    溫度計可以露出來沒關係,超級超級有用

  • My medium sized turkey here is 7 kilos on the head.

    我的中型火雞的前半段有七公斤

  • Calculating the cooking times at 35 minutes per kilo.

    每一公斤要烤三十五分鐘

  • You work out your times guys and get that bird in the oven at 180 degrees celsius which is 350 fahrenheit.

    自己計算時間吧,各位,現在把火雞放進烤箱,烤180度C,也就是華氏350度

  • Find out more in the description box below.

    可以看看底下的描述

  • Don't be afraid to go in halfway through the cooking, remove the foil and get a little spoon of fat and just base the turkey with all those gorgeous cooking juices.

    不要害怕中途看看你的火雞烤得如何,只要把錫箔紙拿開,用小湯匙把旁邊的油脂淋在火雞上面

  • Pop the foil back on and about half an hour before the end of its cooking time, remove the foil for the skin to crispen up.

    把錫箔紙放回去,然後烤好前的一個半小時,把錫箔紙拿掉,讓整個烤雞的形狀更為立體、固定

  • So here you go guys, a beautiful beautiful turkey. This bird has been out for about half an hour.

    看見了嗎?非常漂亮的火雞,這隻火雞已經烤好一個半小時了

  • It's cool enough to pick up right. We're gonna just pour any juices out, put it onto a warm platter and you can just put a bit of tin foil over this.

    已經冷卻,可以食用了。把裡面的汁倒出來,把它放在熱盤子上,你也可以在上面放點錫箔紙

  • And a tea towel.

    和一個茶巾

  • 2 hours resting it's going to be gorgeous.

    兩小時後,就可以享用了

  • It's not optional it's not a luxury. It's essential.

    這非常重要,無關乎選擇或奢侈

  • So there you go guys, that is my perfect roast turkey. No tears guys, let's get this right.

    所以各位,這就是我完美的烤火雞,別難過,就這麼簡單

  • And of course keep your comments coming in, we love to hear what you think and give us a like if this video was helpful for you.

    當然你可以留言,我們很想要聽到各位的想法,請按讚,如果這部影片對你有幫助

  • Good luck, take care and whatever you're cooking, wherever you're cooking it, have a brilliant brilliant time.

    祝各位好運,保重,不管你煮什麼、在哪裡煮,享受那段時光吧

  • Bye!

    再見了!

  • We're here to help you and support you and hopefully, inspire you so have a little browse around jamieoliver.com there's so much content there for free because we love it and we love you guys.

    我們很樂意幫助與支持大家,希望各位到我的網站看看,裡面有很多免費的資訊,因為我們很愛這個食譜,也愛你們

Guys, we're going to cook turkey! Whoo!

各位,我們要來烤火雞!哇!

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