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How to cook Delicious Holiday Turkey by Chef Martin Yan 美味火雞

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Uploaded by on Nov 14, 2011

Lee Kum Kee Delicious Holiday Turkey

Cooking Method: Bake
Serving Size: 16-24
Preparation Time: 10 mins
Cooking Time: 2 hr 40 mins

Ingredients Turkey5.4 kg [defrosted, washed and dried]
Cooked string Beans, Corn, Baked Marshmallows and Yam [for serving]
Chicken Marinade 2 tbsp [for basting]
Honey2 tbsp [for basting]

Marinade
Chicken Marinade 125 ml
Chicken Bouillon Powder 1/4 Cup
Pure Sesame Oil 2 tbsp
Freshly Minced Garlic 2 tbsp
Wine / White Wine 125 ml
Sugar 2 tbsp
Ground Black Pepper 1 tbsp


Procedure

1. Rub turkey in and out with marinade. Place turkey in a plastic bag with breast side down and marinate for at least 8 hours or overnight. Place in refrigerator.
2. Bake turkey at 425F/220C preheated oven for 10 minutes. Then lower temperature to 350F/180C, bake for 2 1/2 hours [1 hour baking time for every 5 lb of turkey] or until cooked, basting marinade over turkey every 30 minutes. Before turkey is done, brush with Lee Kum Kee Chicken Marinade and honey over turkey for a good brown color.
3. When turkey is done, remove from oven and let cool for 10 minutes. Slice and serve with dripping, cooked string beans and corn, baked marshmallows and yam.




李錦記美味火雞
烹調方法: 烘焙
食用人數: 16-24
準備時間: 10 分鐘
烹調時間: 2 小時 40 分鐘

材料:
火雞5.4 千克 [解凍、洗淨及抹乾]
煮熟青豆及粟米/玉米、焗棉花糖及番薯 [伴食用]
豉油雞汁 2 湯匙 [掃火雞面用]
蜜糖2 湯匙 [掃火雞面用]

醃料:
豉油雞汁 125 毫升
鮮味雞粉 1/4 杯
純正芝麻油 2 湯匙
蒜蓉 2 湯匙
酒 / 白酒 125 毫升
糖 2 湯匙
黑椒粉 1 湯匙


程序:

1. 將火雞用醃料內外塗勻,用大膠袋將火雞及醃料一起包好放雪櫃中,火雞腔向下,醃最少8小時或隔晚。
2. 將火雞放入預熱焗爐華氏425度/攝氏220度焗10分鐘,然後調低熱3. 度至華氏350度/攝氏180度, 再焗2 1/2小時[每5磅火雞焗約1小時]或至熟,每30分鐘將醃汁掃在火雞上,差不多熟時用李錦記豉油雞汁及蜜糖掃在火雞上加色。
火雞熟後,取出待涼10分鐘後切片,火雞汁留以蘸點,食時伴以煮熟豆及粟米/玉米、焗棉花糖及番薯等。



李錦記美味火雞
烹調方法: 烘焙
食用人數: 16-24
準備時間: 10 分鐘
烹調時間: 2 小時 40 分鐘

材料:
火雞5.4 千克 [解凍、洗淨及抹乾]
煮熟青豆及粟米/玉米、焗棉花糖及番薯 [伴食用]
豉油雞汁 2 湯匙 [掃火雞面用]
蜜糖2 湯匙 [掃火雞面用]

醃料:
豉油雞汁 125 毫升
鮮味雞粉 1/4 杯
純正芝麻油 2 湯匙
蒜蓉 2 湯匙
酒 / 白酒 125 毫升
糖 2 湯匙
黑椒粉 1 湯匙


程序:

1. 將火雞用醃料內外塗勻,用大膠袋將火雞及醃料一起包好放雪櫃中,火雞腔向下,醃最少8小時或隔晚。
2. 將火雞放入預熱焗爐華氏425度/攝氏220度焗10分鐘,然後調低熱3. 度至華氏350度/攝氏180度, 再焗2 1/2小時[每5磅火雞焗約1小時]或至熟,每30分鐘將醃汁掃在火雞上,差不多熟時用李錦記豉油雞汁及蜜糖掃在火雞上加色。
火雞熟後,取出待涼10分鐘後切片,火雞汁留以蘸點,食時伴以煮熟豆及粟米/玉米、焗棉花糖及番薯等。

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  • I putt some innside innside ahahhaa

  • looks great 

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