Turkey is 3 ~ 4 times larger than domestic chicken, and its body length is1/kloc-0 ~115cm. Span 125 ~ 144 cm, weight 2.5 ~ 10.8 kg. The mouth is strong and slightly curved. The head and neck are almost bare, with only sparse feathers and red sarcoma, and a red meat flap hanging from the throat. The back bulges slightly. The body feathers are metallic brown or green with black horizontal spots scattered; White spots on both wings; The tail feathers are brown or gray, with variegated colors and slightly rounded ends. Strong feet and toes. Feathers range from milky white to brownish gray to black brownish black, shining with metallic luster of various colors. The upper part of the head and neck is exposed, and there are red coral-like skin tumors and drooping meat under the throat, and the color can change from red to purple. The tail feathers of a male turkey can be fanned out and there is a tuft of hair balls on the chest.

The most important thing in roasting turkey is not roasting, but the method of thawing: thaw the frozen turkey in the refrigerator at 2~4 degrees Celsius.

1. Wash the thawed turkey and take out the neck and internal organs for later use. Add 2 cups of salt to 2 gallons (about 3.8 liters) of cold water. Add the turkey and leave it in a cool place (below 40 degrees Fahrenheit /22 degrees Celsius) for 4 hours. Take the turkey out of the salt water, rinse it with tap water and dry it with kitchen paper towels. Air-dry the turkey in the refrigerator or in the shade for 8 hours or overnight (be careful not to cover the turkey).

2. Preheat the oven to 400 degrees Fahrenheit /200 degrees. The grill is set on the lowest floor.

3. Chop onions, carrots and celery. Mix a third of vegetables with a tablespoon of butter and put it in the turkey. Tie the turkey leg with a rope, and then wrap the turkey with the same rope from back to front to fix its wings.

4. Put the remaining vegetables into the baking tray and add a glass of water. Put a wire rack (preferably a V-shaped rack) on it. The turkey was covered with butter. In order to prevent the tip of the wing from being burnt, wrap it in tin foil.

5. Bake the turkey breast for 45 minutes. Take out the baking tray and brush the turkey surface with the juice in the baking tray. Grab the turkey with the kitchen towel, turn it over 90 degrees and let it sleep on its side. Add half a glass of water to the baking tray. Put the turkey back in the oven and bake for 15 minutes. Take out the turkey, brush the roast liquid on the turkey surface, turn it over 180 degrees, and sleep on the other side. Take the turkey out for the last time, brush the turkey, then let the turkey sleep on its stomach and continue roasting for 30-45 minutes. You can use a baking thermometer to test whether the turkey is cooked. Note that if you use an instant thermometer, the chicken breast should reach 165F/74 degrees, and the chicken leg should reach 170F/77 degrees. If you roast the turkey with a thermometer inserted in the turkey, take out the turkey according to the thermometer instructions (generally above 190 f/88 degrees 8) and let it cool for more than 20 minutes [5].