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.

准备时间：20分钟

烹饪时间：每千克用时45-50分钟（约合每磅用时20-25分钟）

成本花费：合理

难易程度：简单

注意要点：

每千克火鸡烘烤用时45-50分钟（约合每磅20-25分钟）；烘烤时通常用温火（160摄氏度/325华摄度），并需要给火鸡表面不断的涂油。

等到火鸡表面开始变成棕色时，用锡纸将其松松地包裹起来。在结束烘烤前20分钟将锡纸拿去。

辅料：

将土豆切成圆球型,在黄油中块炒，然后与椰菜、去皮的胡萝卜和煮熟的奶油豌豆一起装盘作为配菜打底。

原料：

1. 整只火鸡

2. 黄油

3. 肥熏肉

4. 填有馅料的栗子

5. 250克（9盎司）栗子

6. 50克（2盎司）黄油

7. 火鸡内脏杂碎（心和肝脏），切块

8. 250克（九盎司）蘑菇，切块

9. 一只洋葱，切碎

10. 一根嫩芹菜梗，切块

11. 3汤勺奶油

12. 50克（2盎司）新鲜或是干面包屑

13. 盐和胡椒粉

方法：

1. 将火鸡的腹腔清干，里外两面均刷上液体状的黄油，并盖上切成细条状的熏肉，特别是在易于蒸发水分的大腿周围。

2. 准备填充材料：把黄油放入长柄锅内，加热。

3. 加入洋葱，内脏杂碎和蘑菇煮五分钟；煮好后倒入碗内，加上其他的配料，充分混合后把它们填入火鸡肚内。

4. 把火鸡肚的切割口拉拢，缝合起来，以免填充物溢出。

5. 将火鸡放入预热过的烤炉内烘烤，根据火鸡的重量，计算好烘烤所需要的时间。