FYI
方法一
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1,前一天先用盐水(以盖过鸡身为准)腌制过夜. 如直接在鸡身上抹盐腌.烤时鸡肉容易变老变干. 不如盐水泡出的多汁肉嫩
2,捞出火鸡擦干，鸡身上抹上黄油，撒上香菜末--这是我改的, 洋人用parsly.
3,肚里可以塞鸡杂碎,香菇, 糯米.封口可以用线扎或者用个小苹果塞住.
4,然后烤箱350度预热, 鸡放在烤盘里用锡纸盖上烤3--4小时,后一二小时里每隔30--45分钟取出将烤出的汁用勺舀出淋在鸡身上
5,等鸡熟透揭开锡纸, 继续烤直至表皮金黄.即可.
6,吃时配以gravy蘸食
好吃但是太费时了. 火鸡个大要烤好久才熟. 人少吃不完,还费神伤脑筋.
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方法二：
火鸡一般是前几天买回的，因此
首先需要化冻，然后将火鸡内外抹盐和胡椒，放3个小时；将干了的面包掰成小
块，用蒜瓣在上面擦，让蒜汁沁入面包，蒜和面包的多少取决于个人的口味；取
苹果和柑或橘各一，两个，洗净，切成两半，和擦了蒜的面包一起放入火鸡肚子
里，将火鸡放入烤箱中以220摄氏度的温度烤制。每隔一刻钟，往火鸡上浇一次
油和汤料；一个小时后，将火鸡翻个个儿；两个小时后，将火鸡放在一个大的不
锈钢锅内，盖上盖再烤两小时。这样的烤制时间针对的是5公斤左右的火鸡。如
火鸡较小，应适当缩短烤制时间。油可用一般炒菜的油，汤料的做法是：用开水
冲几包买来的汤料，最好是鸡精汤料或蔬菜汤料，将几瓣蒜切碎放入汤中，再放
一点红葡萄酒。还可按自己的口味放其他自己喜欢的作料，但最好不要放花椒、
大料。一是不知这些东方菜肴的作料和这样的西餐是否相配，另一原因是，汤在
后面用餐时还要用作汤汁浇在火鸡上，里面有不能下咽的东西吃起来不方便。此
外汤还应稍浓一些。
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方法三：该链接带图片
http://www.deliaonline.com/cookeryschool/howto/how_0000000039.asp
How to roast turkey
1. When you get your turkey, remove the giblets, which should be in the body cavity, and place the uncovered turkey on a plate in the lowest part of the refrigerator. Make sure you know how much it weighs so that you can calculate the cooking time ?the timings given here are for a 14 lb (6.5 kg) bird. Late the night before, take it out of the fridge so that it will be at room temperature by the time you cook it. Try, if possible, to get a fresh bird. However, if you can only buy a frozen one, or if it's more convenient to do so, try to buy one that has been frozen without added water, then don't forget to allow plenty of time for it to defrost slowly and completely.
2. Stuff the turkey with your chosen stuffing ?the quantity of stuffing will be the same whatever the size of your turkey. Place about two-thirds in the neck end between the flesh and the skin, then tuck the neck flap under the bird's back and secure it with a small skewer. Place the rest of the stuffing in the body cavity ?there's no need to pack this in tightly. Note that it is only dangerous to stuff the body cavity if either the turkey or the stuffing is not defrosted properly, because the heat will not penetrate it quickly enough. If both are at room temperature it is perfectly safe. Spread 6 oz (175 g) of softened butter all over the bird.
3. Lay about 8 oz (225 g) of streaky bacon rashers over the breast of the bird, overlapping slightly, then season with freshly milled black pepper and a little salt.
4. Arrange two large sheets of foil across your roasting tin, one widthways and the other lengthways. Lay the turkey on its back in the middle of the foil then loosely wrap it: the parcel must be firmly sealed but with room for air to circulate around the turkey, creating 'an oven within the oven'. Place in a pre-heated hot oven, gas mark 7, 425°F (220°C), for 40 minutes ?this initial blast is so that the heat gets right into the turkey and the stuffing very quickly. Then reduce the oven temperature to gas mark 3, 325°F (170°C) for 31/2 hours.
5. After this time, remove the turkey from the oven, uncover it and discard any excess foil. Baste with the juices then increase the oven temperature to gas mark 6, 400°F (200°C). Cook the uncovered turkey for a further 40 minutes ?once the bacon on top of the turkey has browned you can push it down into the tin to allow the breast to get a final browning.
6. After the final 40 minutes, remove the turkey from the oven. Pierce the thickest part of the leg with a skewer then press the skewer against the leg to see if the juices run clear without any trace of pink ?if the juices are clear, the turkey is cooked. You can also give the legs a little tweak ?if they feel like they've got some 'give' in them, then the turkey is done. Cover it loosely with foil and allow it to rest for about 45 minutes before serving ?it will be fine at kitchen temperature.
7. Cooking times for other sizes of turkey:
8-10 lb (3.5-4.5 kg) ?30 minutes at the high temperature, then 21/2-3 hours at the lower temperature, then a final 30 minutes (uncovered) at gas mark 6, 400°F (200°C).
15-20 lb (6.75-9 kg) ?45 minutes at the high temperature, then 4-5 hours at the lower temperature, then a final 30 minutes (uncovered) at gas mark 6, 400°F (200°C).
Please bear in mind that ovens, and turkeys themselves, vary and the only sure way of knowing if a bird is ready is by using the tests described above.
