手機版
Ingredients 配料
2 tablespoons dried parsley 兩勺干西芹
2 tablespoons ground dried rosemary 兩勺磨碎的干迷迭香
2 tablespoons rubbed dried sage 兩勺干鼠尾草
2 tablespoons dried thyme leaves 兩勺干百里香葉
1 tablespoon lemon pepper 一勺檸檬胡椒粉
1 tablespoon salt 一勺鹽
1 (15 pound) whole turkey, neck and giblets removed 整只火雞（約15磅），去除雞脖和內(nèi)臟
2 stalks celery, chopped 兩根芹菜，切碎
1 orange, cut into wedges 一個橙子，切成小瓣
1 onion, chopped 一個洋蔥，切碎
1 carrot, chopped 一個胡蘿卜，切碎
1 (14.5 ounce) can chicken broth 一罐雞湯（約14.5盎司）
1 (750 milliliter) bottle champagne 一瓶香檳（約750毫升）
Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
將烤箱預(yù)熱到175度，并將火雞放在錫箔紙上，置于烤箱內(nèi)。錫箔紙要足夠長，能把火雞包裹住。
Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
把西芹、迷迭香、鼠尾草、百里香、檸檬胡椒粉、和鹽一起放在一個小碗里攪拌均勻。之后把以上混合調(diào)料塞進火雞的肚子，之后加上芹菜、橙子、洋蔥和胡蘿卜。如果需要的話可以把火雞捆一下，之后放在燒烤盤上。澆上雞湯和香檳，并且在火雞肚子里也倒些香檳。把火雞用錫箔紙覆蓋好，密封。盡量讓錫箔紙不要粘住火雞的雞皮、雞胸和雞腿。
Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
將火雞在預(yù)熱好的烤箱中加熱2.5至3個小時，直到雞骨變色，湯汁清亮。揭開錫箔紙，繼續(xù)烘烤直到雞皮變?yōu)榻瘘S色，大約半小時到一小時。用可以即時讀取的溫度計插入雞腿最厚處，雞骨附近應(yīng)有大約82度高溫。把火雞從烤箱中取出，蓋上雙層錫箔紙，置于溫熱處10至15分鐘，隨后即可切開食用。
2 tablespoons dried parsley 兩勺干西芹
2 tablespoons ground dried rosemary 兩勺磨碎的干迷迭香
2 tablespoons rubbed dried sage 兩勺干鼠尾草
2 tablespoons dried thyme leaves 兩勺干百里香葉
1 tablespoon lemon pepper 一勺檸檬胡椒粉
1 tablespoon salt 一勺鹽
1 (15 pound) whole turkey, neck and giblets removed 整只火雞（約15磅），去除雞脖和內(nèi)臟
2 stalks celery, chopped 兩根芹菜，切碎
1 orange, cut into wedges 一個橙子，切成小瓣
1 onion, chopped 一個洋蔥，切碎
1 carrot, chopped 一個胡蘿卜，切碎
1 (14.5 ounce) can chicken broth 一罐雞湯（約14.5盎司）
1 (750 milliliter) bottle champagne 一瓶香檳（約750毫升）
Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
將烤箱預(yù)熱到175度，并將火雞放在錫箔紙上，置于烤箱內(nèi)。錫箔紙要足夠長，能把火雞包裹住。
Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
把西芹、迷迭香、鼠尾草、百里香、檸檬胡椒粉、和鹽一起放在一個小碗里攪拌均勻。之后把以上混合調(diào)料塞進火雞的肚子，之后加上芹菜、橙子、洋蔥和胡蘿卜。如果需要的話可以把火雞捆一下，之后放在燒烤盤上。澆上雞湯和香檳，并且在火雞肚子里也倒些香檳。把火雞用錫箔紙覆蓋好，密封。盡量讓錫箔紙不要粘住火雞的雞皮、雞胸和雞腿。
Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
將火雞在預(yù)熱好的烤箱中加熱2.5至3個小時，直到雞骨變色，湯汁清亮。揭開錫箔紙，繼續(xù)烘烤直到雞皮變?yōu)榻瘘S色，大約半小時到一小時。用可以即時讀取的溫度計插入雞腿最厚處，雞骨附近應(yīng)有大約82度高溫。把火雞從烤箱中取出，蓋上雙層錫箔紙，置于溫熱處10至15分鐘，隨后即可切開食用。
