Тематический сборник текстов для чтения (английский язык). Соснина Е.П - 117 стр.

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117
The Gravy (recipe follows)
1. To prepare stuffing, combine the stuffing mix with the onion, celery, nuts and
fruits. Add the melted butter and toss to coat. Gradually stir in the chicken broth, blending
lightly. The texture of the stuffing may be varied by using more liquid for moister stuffing,
and less liquid for drier. Be careful not to add too much liquid or it will become heavy and
soggy.
2. Preheat oven to 350*F (175*C). (Or, if not using an oven bag, 325*F -
160*C.)
3. To prepare turkey, remove the drumsticks from their plastic holder (if it came
with one), reserving it to be used later. Remove giblets and neck from cavity of the turkey
and discard or use as you wish. (See notes.) Rinse the turkey thoroughly inside and out,
making s ure to remove any feathers and quill tips left in the s kin. Thoroughly pat dry, ins ide
and out.
4. Combine the salt, pepper and garlic powder in a cup or small bowl and
sprinkle the the turkey inside and out.
5. Spoon about 6 to 7 cups prepared stuffing into the bird, being careful not to
pack it in too tightly. The stuffing expands while it cooks , and will need room to do s o.
(Place any remaining stuffing in a greased 1 1/2-quart baking dish; cover and refrigerate.)
Skewer openings; tie drumsticks together with kitchen string or unwaxed floss (or place the
drumsticks back into the plastic holder).
6. Place 1 tablespoon of flour into the oven bag and shake to thoroughly coat the
inside of bag with flour. Allow excess flour to remain in bag. Place the bag into a large
roasting pan. (If you use a disposable aluminum pan, be sure to use a large baking sheet for
additional support.) Place the prepared vegetables in the bag to form a bed for the turkey to
be placed on.
7. Place the stuffed turkey into the prepared roasting bag on top of the bed of
vegetables . It will probably help to have an extra pair of hands here...call for assistance!
Drizzle the melted butter over the top of the turkey, distributing evenly. Seal the oven bag
with the specially provided bag-tie. Carefully make several slits in the top of the bag to vent
and allow hot air to escape. Insert a meat thermometer (some birds come with a pop-up
device that is not always accurate) through the bag into the meatiest part of the thigh area,

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