Ok, so by own admission I'd thought it would be a really fun thing to cook Christmas dinner for eleven fellow travellers I met in Australia. I've made a budget, collected money from everyone, have bought all the ingredients....only one things remains.
I love to cook and am quite good at it, only problem is I've never de-gibletted a turkey before. My Father always does it for me, but he's not here (obviously). I get weak at the thought of shoving my hand down the neck of a dead turkey and ripping out it's guts.....can anyone culinarily minded please tell me, is this really necessary? Is it as bad as I think it's going to be?
ALso how long will I have to cook a 4.8 kilo turkey for?
Any advice appreciated.......MERRY CHRISTMAS!
LOL. Too Funny! But yeah, it's is necessary. The giblets, can be used for gravy stock(getting hungry..) for them taters! I'am assuming, it's been plucked and ready to go. Degibs shouldn't be too hard. Personally, I don't think gross..but it depends how squimish you are. U can always ask your butcher to do it for ya.
As far cooking...how are you planning to cook it? Smoked? Baked? Deep fry?(yea deep fried..pretty good too) Give me the specs. Meanwhile I will caculate from kilos to pounds!
Thank you for the advice, I'm stuffing it and roasting it, I don't mind stuffing it, it's the removal of guts that worries me....
It will make me a bigger person.
I think 4.8kilos is about 10 and a half pounds.
Deep fried turkey? Sounds good!
Also this stock for gravy, just boil up the giblets with an onion? use it to make the gravy? Very nice....
You are a stud! Jump in and start pulling! If it get to messy, just go into your "happy place"!
Pending on the temp, a turkey that size will run you a 3-4hrs(if using an oven). If planning to cook the stuffing inside the bird, it will take even longer. Best to do it seperately.
The key is time. Slower the better. Cooks in the natural juices. Too high and fast, will dry it out! A turkey nightmare. For 1/2 of the cooking time, keep it covered.
As far as the gravy.... roast the gibs and neck . Chop it up. Using the dripping from the turkey. Combine w/ gravy powder base(u it can buy from the store) . Add canned chicken stock, simmer, stir,bring to boil.. there u have it. Turkey gib gravy is the best! If it gets too thin..add cornstarch.
There u have it...california cuisine from chez marc! Wolfgang Puck has nothing on me! lol If u need more detail info, drop me a line!