Hoy, 26 de noviembre, es el cuarto jueves del mes. ¿Sabéis qué significa?

Si habéis viajado a Estados Unidos, probablemente sepáis que hoy es un día festivo en el que se reúnen familias y amigos para celebrar acción de gracias. Ya explicamos la historia de este día en el blog el año pasado (https://steplanguages.wordpress.com/2014/12/02/black-friday-cyber-monday-and-thanksgiving/) y en una entrada del blog de CEIC (http://www.ceic.es/blog/thanksgiving-day). Esta vez, nos centramos más en la comida. Os dejamos una receta fácil para preparar el típico pavo relleno que comen todas las familias el día de acción de gracias en Estados Unidos. La receta la hemos sacado de la web www.realsimple.com.




Step 1

Get the recipe for Easy Roasted Turkey, then follow these step-by-step instructions.
Heat oven to 375° F. Working on a baking sheet, remove the giblets and neck from the cavity. Reserve the neck and discard the giblets. Using a paper towel, pat the turkey dry of juices. Stuff with the thyme and half the onions.

Step 2

Tie the legs together with kitchen twine. Tuck the wing tips underneath the body (this will prevent them from burning). Watch a video to learn how to tuck turkey wings.

Step 3

Rub the turkey all over with the butter and season with 1 teaspoon salt, making sure to reach the crevices of the legs and wings. Be careful not to tear the delicate skin.

Step 4

Place the turkey neck, carrots, celery, and remaining onions in a large flameproof roasting pan. Put a roasting rack in the pan and place the turkey on top of it.

Step 5

Roast the turkey, basting every 30 minutes with the pan juices. (Basting will not make the meat moister, but it will produce an evenly browned skin.)

Step 6

If the turkey begins to darken and there is still a substantial amount of cooking time left, tent it loosely with foil. If the vegetables begin to scorch, add some broth to the pan.

Step 7

Continue roasting until the thickest part of a thigh registers 165° F, 2½ to 3 hours (watch this video on taking a turkey’s temperature for the complete how-to). Tilt the turkey to empty the juices into the pan. Transfer the turkey to a carving board, tent with foil, and let rest for at least 25 minutes. Reserve the pan and its contents for Basic Gravy.