Preparation time: 20 minutes

    Cooking time: 45-50 min per kg (about 20-25 min/lb.) 

    Cost: Reasonable 

    Difficulty: Easy

    Hints and tips

    Allow about 45 to 50 minutes per kilogram (20-25 minutes per pound); a turkey is usually cooked at moderately low heat (160° C/325° F) and needs to be basted frequently. 

    Once the turkey begins to brown, cover it loosely with a piece of aluminium foil; remove the foil 20 minutes before the end of the cooking time.
　　    
    Accompaniments

    Serve with potatoes cut into spheres or footballs, sautéed in butter, Brussels sprouts, glazed carrots and boiled buttered peas. 

    Ingredients

    1. 1 very large turkey 

    2. Butter 

    3. Fatty bacon 

    4. Chestnut stuffing 

    5. 250 g (9 oz.) plain chestnut puree 

    6. 50 g (2 oz.) butter 

    7. Turkey giblets (heart and liver), coarsely chopped 

    8. 250 g (9 oz.) mushrooms, coarsely chopped 

    9. 1 onion, minced 

    10. 1 celery stalk, 'strings' removed, chopped 

    11. 3 tbsp. cream 

    12. 50 g (2 oz.) dry or fresh bread crumbs 

    13. Salt and pepper

    Method

    1. Empty the turkey cavity; brush the turkey inside and out with soft or melted butter and cover with thin strips of bacon, particularly around the legs which tend to dry out; 

    2. prepare the stuffing: in a skillet, melt the butter; 

    3. add the onion, giblets and mushrooms and cook for 5 minutes; place the mixture into a bowl and add the other ingredients; mix well and stuff the turkey with the mixture; 

    4. pull the skin over the opening and sew or skewer it closed so that the stuffing does not escape during cooking; 

    5. roast in a preheated oven, calculating the cooking time according to the weight of the turkey.

    準(zhǔn)備時間：20分鐘

    烹飪時間：每千克用時45-50分鐘（約合每磅用時20-25分鐘）

    成本花費(fèi)：合理

    難易程度：簡單

    注意要點(diǎn)：

    每千克火雞烘烤用時45-50分鐘（約合每磅20-25分鐘）；烘烤時通常用溫火（160攝氏度/325華攝度），并需要給火雞表面不斷的涂油。

    等到火雞表面開始變成棕色時，用錫紙將其松松地包裹起來。在結(jié)束烘烤前20分鐘將錫紙拿去。

    輔料：

    將土豆切成圓球型,在黃油中塊炒，然后與椰菜、去皮的胡蘿卜和煮熟的奶油豌豆一起裝盤作為配菜打底。

    原料：

    1. 整只火雞 

    2. 黃油 

    3. 肥熏肉 

    4. 填有餡料的栗子 

    5. 250克（9盎司）栗子 

    6. 50克（2盎司）黃油 

    7. 火雞內(nèi)臟雜碎（心和肝臟），切塊 

    8. 250克（九盎司）蘑菇，切塊 

    9. 一只洋蔥，切碎 

    10. 一根嫩芹菜梗，切塊 

    11. 3湯勺奶油 

    12. 50克（2盎司）新鮮或是干面包屑 

    13. 鹽和胡椒粉

    方法：

    1. 將火雞的腹腔清干，里外兩面均刷上液體狀的黃油，并蓋上切成細(xì)條狀的熏肉，特別是在易于蒸發(fā)水分的大腿周圍。 

    2. 準(zhǔn)備填充材料：把黃油放入長柄鍋內(nèi)，加熱。 

    3. 加入洋蔥，內(nèi)臟雜碎和蘑菇煮五分鐘；煮好后倒入碗內(nèi)，加上其他的配料，充分混合后把它們填入火雞肚內(nèi)。 

    4. 把火雞肚的切割口拉攏，縫合起來，以免填充物溢出。 

    5. 將火雞放入預(yù)熱過的烤爐內(nèi)烘烤，根據(jù)火雞的重量，計(jì)算好烘烤所需要的時間。