Please help a novice idiot!

T.i.p.s.y · Post by **T.i.p.s.y** » Thu Dec 24, 2009 9:21 am

I am starting on the champers early as I is the one stuck in the kitchen. Awright!

T.i.p.s.y · Post by **T.i.p.s.y** » Thu Dec 24, 2009 10:57 am

ANOTHER PROBLEM

So, am about to start making the stuffing for the turkey and go to get the giblets out as I need to use the liver. The package says it has giblets but when I look there is this massive long thing (the neck, I assume) stuffed in the cavity and no neat little bag of giblets. I look at the cavity and the kidneys are still in place and trying to get them out is not easy. I cannot find the liver anywhere and what if I don't get all the guff out of the cavity?

HELP, HELP, HELP!

Sally-Anne · Post by **Sally-Anne** » Thu Dec 24, 2009 11:26 am

Look up it's bum Tipsy!

(Sorry if that offends any sensitive souls, but that's where the rest of the bits are!!)

Snowdrops · Post by **Snowdrops** » Thu Dec 24, 2009 11:29 am

OOOO the giblets are the best bits for making gravy.

Don't throw the neck out Tips, boil it with onion, celery and carrot, you'll get a great stock out of it for your gravy. Tasty, tasty, tasty!!

T.i.p.s.y · Post by **T.i.p.s.y** » Thu Dec 24, 2009 11:47 am

If I look up its bum and there are no giblets I am going to be very cross. I nearly puked at the smell of it the first time round.

T.i.p.s.y · Post by **T.i.p.s.y** » Thu Dec 24, 2009 12:01 pm

Can you give me alternative to celery and do I add seasoning for the stock?

Found the giblets!

Looking for help · Post by **Looking for help** » Thu Dec 24, 2009 12:17 pm

Way easier to get a turkey crown.

I toyed with the idea of having a full turkey this year, but couldn't quite bring myself....the thought of necks and giblets would make me cry.

So I took the easy way out, although I do have some potatoes and some goose fat, so we'll see how they turn out

Not much of a star in the kitchen, I have to say

Snowdrops · Post by **Snowdrops** » Thu Dec 24, 2009 12:26 pm

Just make do with the carrots and onion.

Make the stock first then taste it to see if it will take a bit of salt (I don't cook with salt, we put it on at the table and it's turned out the kids don't bother and OH and I only do it occasionally - good for salt intake

)

Add the scraps of turkey which fall from the bird when you carve to your gravy as well, makes it even nicer!!

T.i.p.s.y · Post by **T.i.p.s.y** » Thu Dec 24, 2009 1:32 pm

So far, so good!

Chelmsford mum · Post by **Chelmsford mum** » Thu Dec 24, 2009 2:37 pm

Sally-Anne wrote:

Look up it's bum Tipsy!

(Sorry if that offends any sensitive souls, but that's where the rest of the bits are!!)

That's why I leave it to Mr Sainsbury...I am a nervous meat eater Ewwwwwwwwww