Ingredients 配料

2 tablespoons dried parsley 兩勺幹西芹

2 tablespoons ground dried rosemary 兩勺磨碎的幹迷迭香

2 tablespoons rubbed dried sage 兩勺幹鼠尾草

2 tablespoons dried thyme leaves 兩勺幹百裏香葉

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 整隻火雞（約15磅），去除雞脖和內髒

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.

將烤箱預熱到175度，並將火雞放在錫箔紙上，置於烤箱內。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、百裏香
、檸檬胡椒粉、和鹽一起放在一個小碗裏攪拌均勻。之後把以上混合調料塞進火雞的肚子，之後加上芹菜、橙子、洋yang蔥cong和he胡hu蘿luo卜bu。如ru果guo需xu要yao的de話hua可ke以yi把ba火huo雞ji捆kun一yi下xia
，之zhi後hou放fang在zai燒shao烤kao盤pan上shang。澆jiao上shang雞ji湯tang和he香xiang檳bin
，並bing且qie在zai火huo雞ji肚du子zi裏li也ye倒dao些xie香xiang檳bin。把ba火huo雞ji用yong錫xi箔bo紙zhi覆fu蓋gai好hao，密mi封feng。盡jin量liang讓rang錫xi箔bo紙zhi不bu要yao粘zhan住zhu火huo雞ji的de雞ji皮pi、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.

將火雞在預熱好的烤箱中加熱2.5至3個(ge)小(xiao)時(shi)
，直(zhi)到(dao)雞(ji)骨(gu)變(bian)色(se)，湯(tang)汁(zhi)清(qing)亮(liang)。揭(jie)開(kai)錫(xi)箔(bo)紙(zhi)，繼(ji)續(xu)烘(hong)烤(kao)直(zhi)到(dao)雞(ji)皮(pi)變(bian)為(wei)金(jin)黃(huang)色(se)

，大(da)約(yue)半(ban)小(xiao)時(shi)到(dao)一(yi)小(xiao)時(shi)。用(yong)可(ke)以(yi)即(ji)時(shi)讀(du)取(qu)的(de)溫(wen)度(du)計(ji)插(cha)入(ru)雞(ji)腿(tui)最(zui)厚(hou)處(chu)，雞(ji)骨(gu)附(fu)近(jin)應(ying)有(you)大(da)約(yue)82度高溫。把火雞從烤箱中取出，蓋上雙層錫箔紙，置於溫熱處10至15分鍾，隨後即可切開食用。