Thanksgiving感恩节American美式
Classic Roast Turkey经典烤火鸡
A 10-serving recipe with a 330-minute beginner workflow, exact seasoning and visible checkpoints.用香草黄油给整只火鸡增香；烤制、测温和静置都要预留足够时间。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Mitts for hot pans端热锅戴手套端熱鍋戴手套Guantes para lo caliente뜨거운 팬은 장갑
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
- For a 12-lb / 5.4-kg UNSTUFFED turkey, allow 3–4 days to thaw on a tray in a refrigerator at 40°F (4°C) or colder; never on the counter. Start only when the cavity has no ice and the joints move. Refrigerator thawing is additional to the cooking time.5.4公斤无馅火鸡先托盘放≤40°F (4°C)冰箱解冻3–4天，不放台面；腔内无冰且关节可动才开始；解冻不计烹调时间。
- Remove packaging, neck and giblet bag from BOTH cavities; discard any plastic pieces. Pat skin dry, then discard paper. Quarter 1 onion; cut 2 celery stalks into 5-cm lengths. Strip 4 thyme sprigs and finely chop with 4 sage leaves. Soften 6 tbsp butter; measure 2 tbsp fine salt, 1 tsp pepper and 2 cups water.拆包装，从两处腔口取颈和内脏袋并移除塑料件；擦干丢纸。1洋葱四切，2芹菜茎切5厘米段，4枝百里香取叶与4鼠尾草叶切细；6大匙黄油软化，量2大匙细盐、1小匙胡椒、2杯水。
- Use a roasting rack in a deep pan rated for the turkey weight, foil and an instant-read thermometer. Do not put bread stuffing inside this bird; bake it separately.备承重足够的深烤盘及架、锡纸和即读温度计；不把面包馅塞进火鸡，馅另烤。
Written for 10 servings · cooking more? Use batches按 10 人份写 · 加量请分批按 10 人份寫 · 加量請分批Para 10 porciones · si haces más, por tandas10인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 10 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方10人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
- Use a rimmed sheet pan, oven mitts and spatula. Set hot pans on a heatproof trivet, never directly on a bare table.备带边烤盘、隔热手套、锅铲；热盘放耐热垫，不直接搁桌面。
Ingredients食材
- Turkey火鸡12 lb磅
- Butter黄油6 tbsp大勺
- Onion洋葱1
- Celery芹菜2 stalks根
- Thyme百里香4 sprigs枝
- Sage鼠尾草4 leaves片
- Fine salt细盐2 tbsp大勺
- Black pepper黑胡椒1 tsp小勺
Method做法
Set a rack in the middle of the oven and preheat to 325°F (165°C).
烤架放烤箱中层，预热到325°F (165°C)。
The preheat light or signal confirms it's at temperature.预热指示灯亮起或提示音响了，说明温度到了。
Common mistake & quick fix容易错在哪，怎么补救
Choose bake, not broil/grill; wait for the preheat signal before loading food.选烘烤而非顶部炙烤，等预热提示后放食物。
Mash the softened butter with the chopped herbs and all the measured salt and pepper.
把软黄油、切碎的香草和量好的全部盐、胡椒拌到一起。
The butter is a spreadable paste with the herbs evenly mixed in.黄油软到能抹开，香草拌得均匀。
Common mistake & quick fix容易错在哪，怎么补救
If stiff, let only the butter mixture soften 5 more minutes. Do not add water or melt it to a liquid.硬就仅将黄油糊再放软5分钟，不加水、不化成液。
Rub the herb butter all over the turkey skin in a thin, even layer.
把香草黄油薄薄地、均匀地抹遍火鸡皮。
The skin has a thin coating of butter, with no thick clumps.皮上薄薄一层黄油，没有结成一坨。
Common mistake & quick fix容易错在哪，怎么补救
If butter is too stiff, let it soften 5 minutes, not by leaving the turkey out for an hour.黄油硬就另软化5分钟，不把火鸡放室温一小时。
Set the turkey breast-up on the rack. Loosely tuck the onion and celery into the cavity, then pour 2 cups water into the pan — not over the bird.
火鸡胸朝上放在烤架上。洋葱和芹菜松松地塞进腔里，2杯水倒进盘底，别淋在火鸡上。
The bird sits above the water in the pan, and the cavity isn't packed tight.火鸡在盘里的水上方，腔里没塞紧。
Common mistake & quick fix容易错在哪，怎么补救
Remove excess vegetables if the cavity is packed; do not seal it with stuffing.腔塞满就取出多余菜，不塞面包封住。
Roast the turkey, checking the temperature starting at 2½ hours and every 20 minutes after that.
烤火鸡，从2½小时开始测温，之后每20分钟测一次。
The breast center, innermost thigh, and innermost wing each read at least 165°F (74°C), with the probe away from bone.胸中心、大腿最内侧和翅根最内侧都至少到165°F (74°C)，探针别碰骨头。
Common mistake & quick fix容易错在哪，怎么补救
If below 165°F (74°C) anywhere, continue roasting and recheck in 15 minutes. Loosely tent browned skin with foil; add ½ cup water to the pan if its bottom dries. Never rely on a pop-up timer alone.任一处未165°F (74°C)继续烤，15分钟后测；皮太深松盖锡纸；盘干加½杯水。不能只靠弹出计。
Move the turkey to a clean carving board and tent it loosely with foil to rest.
把火鸡挪到干净的切肉板上，松松盖上锡纸静置。
The steam eases and juices stop running fast when you make the first cut.蒸汽少了，第一刀切下去肉汁不会急涌出来。
Common mistake & quick fix容易错在哪，怎么补救
Resting does not fix undercooking: reach 165°F (74°C) before resting. Keep total room-temperature time under 2 hours.静置不能补救欠熟，先165°F (74°C)再静置；室温总计不超2小时。
Slice the breast meat off the breastbone, then cut across into 1-cm slices. Separate the legs at their joints.
沿胸骨把胸肉片下来，再横切成1厘米的片。腿顺着关节分开。
The slices hold their shape and the knife follows the meat instead of forcing through bone.肉片成形，刀顺着肉走，不用硬砍骨头。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Turkey火鸡Lean, mild protein. Choose a fresh bird ~1–1.5 lb per guest; dry-brine 1–2 days for juicy meat.低脂高蛋白。每人约0.5–0.7公斤；提前1–2天抹盐干腌，肉更多汁。
Butter黄油Unsalted lets you control seasoning; European-style has more fat and flavor.无盐黄油便于控咸；欧式黄油脂肪高更香。
Onion洋葱Flavor base of most savory cooking. Yellow for cooking, red raw. Firm, dry skins = fresh.咸味菜的底味。黄洋葱做菜，紫洋葱生吃。外皮干、紧实为新鲜。
Celery芹菜Crunchy and aromatic; with onion and carrot it forms the classic soup base. Pick firm, tight stalks.爽脆有香气，和洋葱、胡萝卜是经典汤底。挑硬挺紧实的。
- Thyme百里香
Earthy herb for roasts and soups; add whole sprigs, fish out stems later.泥土香，适合烤肉和汤；整枝放入，最后捞梗。
- Sage鼠尾草
Classic Thanksgiving herb; fry leaves in butter for a crisp garnish.感恩节经典香草；黄油炸叶子做脆点缀。
Fine salt细盐Kosher salt (Diamond Crystal) is less salty by volume than table salt; use about half if swapping to table salt.犹太盐（Diamond Crystal）按体积比食盐淡；换成食盐时约减半。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
- Deep roasting pan/rack, foil, carving knife, oven mitts and thermometer深烤盘架、锡纸、切肉刀、手套、温度计
Make it a balanced meal营养搭配建议
Balanced plate: ½ vegetables (roasted broccoli, green salad), ¼ this protein, ¼ starch (sweet potato, rice or bread).均衡一盘：½蔬菜（烤西兰花、绿叶沙拉）、¼这道蛋白、¼主食（红薯、米饭或面包）。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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