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十一月份的第四个星期四是北美传统的感恩节。而感恩节必备的主食就是烤火鸡！那么火鸡要怎么制作呢？今天大家就一起来学习吧：
* 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 cup dry white wine 一杯干白
①. 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.
用粗盐里里外外摩擦火鸡，然后将火鸡放到一个大锅里，倒满冷水。将大锅放入冰箱，放置①②个小时（或过夜），让火鸡吸收盐味。
②. Preheat oven to ③⑤⓪ degrees F (①⑦⑤ degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
预热烤箱至①⑦⑤摄氏度。倒掉浸火鸡的盐水，稍微冲洗一下火鸡。
③. 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.
在火鸡身上刷上那半杯融化了的黄油。鸡胸朝下、放在烤架上、再把烤架放到一个浅烤盘上。把①个洋葱、半份胡萝卜、半份芹菜、一小辍百里香和月桂叶塞到火鸡里。将剩下的蔬菜和香料都放到烤盘周围、倒入干白。
④. 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.
在烤箱中烘烤③个半到④个小时。当中可以检查一下鸡大腿内部的温度，如果达到⑧⑤摄氏度的话，就可以把火鸡翻个面，让鸡胸朝上。再将剩下的黄油刷上，继续烤够时间。在开动之前，让火鸡冷却③⓪分钟左右。
