Preparation

• Position a rack on the lowest level in the oven that will let you fit the turkey and still have room to bake the dressing. Heat the oven to 350ºF. Have ready a large roasting pan with a roasting rack, preferably V-shaped, set in the pan.
• 准备火鸡：从鸟的主颈部和颈部腔中取出gi虫袋，然后丢弃肝脏。放在脖子，尾巴，the和心脏上。用纸巾将火鸡冲洗好，然后将其干燥。
• 用一些盐和一些胡椒粉调味胸腔。放置四个洋葱季度，大蒜，苹果，四个百里香小树枝和胸腔中的四个鼠尾草叶。将腿固定在尾皮的皮瓣下或将它们绑在一起。将机翼弯曲回到土耳其后面，将脖子上的任何松散的皮肤固定在翅膀下面。
• 烤火鸡：Brush the turkey with the butter. Season the turkey with the rest of the salt and more pepper. Put the turkey, breast side down, on the roasting rack. Scatter the remaining onion quarters and herbs in the roasting pan. Add the neck, tail, gizzard, and heart to the pan, along with 1 1/2 cups of the apple cider and 1 cup of the broth (you’ll use the remaining cider for basting and the remaining chicken broth for the gravy). Roast for 30 minutes. Baste the turkey with the pan juices, and roast another 30 minutes.
• Remove the turkey from the oven. Using oven mitts covered with aluminum foil, or wads of paper towels, turn the turkey breast side up. (The turkey won’t be very hot at this point.) Baste with the pan juices, return the turkey to the oven with the breast facing the opposite direction from the way it was (you will have flipped and rotated it). Roast for another 1 hour, basting occasionally.
• 土耳其总共烤2小时后，开始每30分钟与剩下的苹果酒一起吹来，将锅的位置旋转以均匀褐色。当插入大腿最厚的部分时，即时阅读的温度计将170ºF注册为170ºF时，就完成了火鸡。（当大腿的内部温度为155º至160°F时，火鸡距离完成约30分钟；一只14磅的未填充火鸡大约需要3个小时。）
• 当火鸡完成后，将其倾斜在烤盘上，让主腔中的果汁涌入锅中。将火鸡转移到雕刻板或盘子上，并用箔纸松散地帐篷。在雕刻之前让它休息20至30分钟。
• While the turkey rests, make the gravy:丢弃烤盘中的固体，然后用大汤匙掉下尽可能多的脂肪（倾斜锅使它更容易）。将烤盘放在中火上，然后将果汁煮沸。使用木勺，刮擦并松开任何粘在锅底和侧面的褐色碎片。在测量杯中，将面粉与剩余的1杯鸡汤混合。将面粉混合物加入锅中，然后搅拌直至变稠，约3分钟。如果肉汁太厚，请用更多的鸡肉汤将其稀薄，直到达到您喜欢的一致性为止。继续烹饪并搅拌5分钟，以消除任何生面粉的味道。调味，用盐和胡椒粉调味。将肉汁或小碗过滤;保持温暖直至准备上菜。