- munyu - 6 zvinhu. spoons (kusasa)
- rosemary itsva - 1 Art. spoon
- maitiro matsva - 1 Art. spoon
- matsva mashizha emashizha - 1 st. spoon
- madiki mashizha mashizha - zvidimbu zvitatu (kusasa)
- pepasi yakasviba - 1 teaspoon (sprinkle)
- finely grated lemon peel - 1 teaspoon (sprinkle)
- turkey - 1 kipande (6,3-7,2 kg)
- bhuru guru - 1 pande
- shitamu huru yewainiro - 1 pande
- lemon - 1 piece
- rosemary itsva - 1 Art. a spoonful
- maitiro matsva - 1 Art. a spoonful
- thyme itsva - 1 st. a spoonful
- bhotela, kutonhorera kwekamuri - 1/2 mukombe
- chikafu chisina kubviswa - 2 makapu (kana kupfuura)
1. Ita bundu. Ita rosemary uye sage. Iko huru kubvarura jasi iri. Kupwanya bhero tsvuku. Sakanidza munyu, magidhi uye pepper mumudziyo. Kupwanya kunogona kuitwa nguva isati yasvika kwevhiki imwe, kuvhara uye kuiswa mufiriji. Wedzera lemon tsvina zvakananga usati washandisa. 2. Geza turkey mukati nekunze, usaoma. Grate iyo turkey panze nehafu yekusasa, yakasara nekusasa inosvina turkey kubva mukati. Isai turkey mundiro huru, yevhara chifukidzo zvakasimba uye uise mufiriji kwemaawa anenge makumi mana kana kusvika maawa makumi mana. Preheat ovini kusvika kune madigiri makumi maviri nemasere pakadzika pasi. Shamba turkey mukati nekunze, wakaoma zvakanaka uye mapepa mapepa. Chop anion, celery nemon. Sakanizai onion, celery uye lemon nemashizha. Shandisai musanganiswa ne turkey mukati nekunze. Uchishandisa kichini twine, wakasungira wakasungira makumbo pamwe chete. Isai mazamu eputika pasi pane bhokiti kana kubika. Lubricate with butter. Dururira muto. 3. Bika turkey muovheni kwemaminitsi 45. Tora turkey kubva muchoto, udzike kutonhora kusvika kune 160 degrees. Nemapurasitiki mapepa, tendeza hutanda hunoti. Ramba uchibika kwemaawa mashanu kusvika kune makumi mashanu kusvikira hutemometer inyoresa 74-78 degrees. Tora turkey kubva muchoto, tivhare zvakasununguka nekumborera uye regai kumira kwemaminitsi makumi matatu kusvika makumi mashanu tisati taita.
Kushumira: 8-12