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.

    準備時間：20分鍾

    烹飪時間：每千克用時45-50分鍾（約合每磅用時20-25分鍾）

    成本花費：合理

    難易程度：簡單

    注意要點：

    每千克火雞烘烤用時45-50分鍾（約合每磅20-25分鍾）；烘烤時通常用溫火（160攝氏度/325華攝度）


，並需要給火雞表麵不斷的塗油。

    等到火雞表麵開始變成棕色時
，用錫紙將其鬆鬆地包裹起來。在結束烘烤前20分鍾將錫紙拿去。

    輔料：

    將土豆切成圓球型,在黃油中塊炒，然後與椰菜、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. 整隻火雞 

    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. 火雞內髒雜碎（心和肝髒）

，切塊 

    8. 250克（九盎司）蘑菇，切塊 

    9. 一隻洋蔥，切碎 

    10. 一根嫩芹菜梗，切塊 

    11. 3湯勺奶油 

    12. 50克（2盎司）新鮮或是幹麵包屑 

    13. 鹽和胡椒粉

    方法：

    1. 將火雞的腹腔清幹，裏外兩麵均刷上液體狀的黃油，並蓋上切成細條狀的熏肉
，特別是在易於蒸發水分的大腿周圍。 

    2. 準備填充材料：把黃油放入長柄鍋內，加熱。 

    3. 加入洋蔥
，內髒雜碎和蘑菇煮五分鍾
；煮好後倒入碗內，加上其他的配料，充分混合後把它們填入火雞肚內。 

    4. 把火雞肚的切割口拉攏，縫合起來，以免填充物溢出。 

    5. 將火雞放入預熱過的烤爐內烘烤
，根據火雞的重量

，計算好烘烤所需要的時間。