A
The American holiday table is as diverse as the country itself, making the “traditional” meal something different for every family. But when it comes to Thanksgiving dinner, it’s hard to beat the classic golden brown delicious Butter Roasted Turkey.
Here are the steps to make it.
STEP 1: Melt 2 cups of butter over medium-low heat. Remove it from the heat; stir in wine. Set it aside.
STEP 2: Wash the turkey with cold running water. Pat it dry with paper towels.
STEP 3: Place it in a shallow roasting pan, breast-side up. Salt and pepper its inside with 1/2 teaspoon salt and pepper. Stuff it with onion pieces. Sprinkle (撒) 1/2 teaspoon salt and pepper onto the turkey.
STEP 4: Put it in the wine and butter mixture (混合物), squeeze out a little of the liquid. Pour more wine and butter mixture over the turkey.
STEP 5: Heat the oven to 230°C. Roast it 30 minutes. Pour more wine and butter mixture over it again.
STEP 6: Reduce the oven temperature to 180°C. Pour more wine and butter mixture over the turkey every 30 minutes. After 3 hours, pour the remaining wine and butter mixture over the turkey.
STEP 7: Remove the turkey from the oven. Let it stand 30 minutes before carving.
Notes:
1) The size of the turkey varies depending on the number of guests. Typically it’s one pound per person or one and a half pounds per person if you want leftovers.
2) Turkey doesn’t take quite as long as people think and over-roasting leads to a tough bird and a shortage of juice.
3) Remember to allow at least 20 minutes to let the turkey stand at room temperature after roasting and before slicing. The meat will then slice more easily!
1. Which of the following are used for the Butter Roasted Turkey?
A. Salt and cheese. B. Butter and wine. C. Pepper and garlic. D. Onion and sugar.
2. How long should the turkey be roasted at 230°C?
A. 30 minutes. B. 1 hour. C. 3 hours. D. 4 hours.
3. What would over-roasting lead to?
A. Difficulty in slicing. B. Too much juice. C. Hard and dry meat. D. Too many leftovers.
【答案】1. B 2. A 3. C
【解析】
【分析】本文是一篇应用文。文章主要介绍了如何制作美味可口的黄油烤火鸡（Butter Roasted Turkey）。
【1题详解】
细节理解题。根据第STEP 1“Melt 2 cups of butter over medium-low heat. Remove it from the heat；stir in wine. Set it aside. (用中慢火融化2杯黄油。把它从火上拿走；在酒里搅拌。然后把它放一边)”可知，在做黄油烤火鸡时，需要用到黄油和酒，故选B。
【2题详解】
细节理解题。根据STEP 5中“Heat the oven to 230°C. Roast it 30 minutes. (将烤箱加热至230°C。烤30分钟)”可知，需在230℃高温下烤制三十分钟，故选A。
【3题详解】
细节理解题。根据倒数第二段2)“Turkey doesn’t take quite as long as people think and over-roasting leads to a tough bird and a shortage of juice. (烤火鸡没有人们想的时间长，烤得太久会导致火鸡变硬和缺少汁水)”可知，烤得太久，火鸡肉会硬邦邦、干巴巴的。故选C。
