Thanksgiving Turkey Dinner with Oyster Stuffing

For one 12 lb. turkey (weight after trussing)

Oyster Stuffing （牡蛎填塞料）：

· 10 cups bread cubes 10杯面包块
· 1 stick unsalted butter 1块新鲜黄油
· 2 cups chopped onions 2杯洋葱丁
· 1 cup chopped celery 1杯芹菜丁
· 1/2 cup parsley 1/2杯欧芹
· 1 teaspoon sage 1茶匙鼠尾草
· 1 teaspoon thyme 1茶匙麝香草
· 3/4 teaspoon salt 3/4茶匙盐
· 1/2 teaspoon black pepper 1/2茶匙黑胡椒
· 1/4 teaspoon nutmeg 1/4茶匙肉豆蔻
· 1/8 teaspoon cloves 1/8茶匙丁香
· 1 pint raw oysters (or chopped scallops if preferred) 1品脱生牡蛎（或扇贝丁）

To prepare（准备工作）:

· Heat the butter in large skillet. Add onions and celery. Cook for about five minutes or until tender. Remove pan from heat and add spices.
　将黄油加热，加入洋葱和芹菜，炒约5分钟后加入调味品；

· Stir in bread cubes and drained oysters. Use liquid from the oysters to moisten the mixture, if required.
　加入面包块和处理好的牡蛎进行搅拌；

· Stuff the turkey neck immediately before roasting. Alternatively, bake the oyster stuffing separately in a well-buttered baking dish at 175 °C (350 °F) for about 30 minutes.
　将调制好的填塞料塞进火鸡后进行烘烤，也可单独烘焙填塞料。

To roast the turkey（烤制火鸡）:

· Remove neck, giblets and liver. Reserve these for making stock. Rinse the turkey and pat dry.
　除去颈、内脏及其他残余物，将火鸡洗净滤干；

· Press the stuffing into the neck cavity. Secure skin with wooden cocktail sticks.
　将准备好的填塞料从颈部塞入火鸡中；

· Weigh the turkey including stuffing to calculate cooking time. Allow 20 minutes per pound, plus 20 minutes standing time after cooking.
　称一下装好填塞料的火鸡的重量以确定蒸煮的时间，约20分钟/每磅，煮好后过20分钟再取出；

· Coat the turkey with butter or oil. Place strips of bacon across the breast and thighs to prevent the meat from drying out. Season lightly with salt and black pepper (no additional salt required if cooking brined turkey) and a sprinkling of freeze-dried mixed herbs. Place the turkey on a rack in a deep roasting pan. Cover loosely with a foil tent.
　将火鸡抹上黄油，在鸡胸处放上咸肉丝和防止肉被烤焦的东西；加入适量盐和黑胡椒调味（若是做盐水火鸡就不用加），再撒上各种香草；将火鸡放在架上放入深烤盘里，表面盖上箔纸；

· Roast the turkey in a preheated oven at 375 °F (190 °C), basting frequently to retain moisture. Alternatively, roast the turkey at 425 °F (220 °C) for thirty minutes, then reduce to 325 °F (160 °C) for the remaining cooking time. Remove foil, 30 to 40 minutes before cooking is complete to allow the breast to crisp to a golden brown.
　将烤箱温度调制190 °C进行烤制，并经常涂油以保持潮湿；或先在220 °C温度下烤30分钟，再调至160 °C；烤好前30到40分钟时除去箔纸；

· Test to see if the turkey is cooked by piercing the thickest part of the thigh with a fine skewer. The juices will run clear when the turkey is cooked.
　用肉扦扎肉最厚的鸡腿处，看到有汁流出即可确定火鸡已烤好；

· Remove from pan and place on a warm carving plate. Cover loosely with foil and leave to stand for about 20 minutes.
　将烤好的鸡取出，放入盘中，盖上箔纸放置约20分钟即可。

Top Tips for Cooking Turkey

Here are some other helpful cooking tips:
· For extra flavor and succulence, choose a top- grade, preferably free-range, turkey.
· To keep the turkey moist during cooking, stuff the neck and place some fresh sage, parsley, lemon zest, whole-peeled onion and one or two peeled fresh garlic cloves in the body cavity.
· Always leave the turkey to rest before carving, this allows the meat to re-absorb its juices and makes carving easier.

（Penny 编译）