I have a 5 kilo turkey how many pounds is that and how do i cook it and for how long?

Question

GAS MARK TEMPERATURE PLEASE IM NOT SLOW JUST NEVER COOKED A TURKEY BEFORE

Answer 1

one kilo = 2.2 pounds

so 11pounds

Answer 2

10 - 11 lbs . Preheat oven to Gas Mark 5 . Meantime , rinse cavity well and pat dry . If you are stuffing it , stuff neck end only and add extra 30 mins to the cooking time . Rub breast and legs with a little salt , place in roasting tin and cover loosely with foil . Cook for 3 hrs 30 mins to 4 hours , removing foil for the last 40 mins cooking time . Check meat is totally cooked by inserting a skewer at the thickest part of the thigh . If juices run clear remove from oven and let it rest for 20 mins before carving . Enjoy . It is pretty easy once you get the hang of it and we all have to learn sometime . Have a good xmas .

Answer 3

11 pounds. I usually cook a stuffed turkey of that weight at 325 degrees for 4 to 4 1/2 hours..

Loosely stuff turkey with dressing. Rub butter over skin. Place on rack with the breast side up. Put in oven covered. If you do not have covered roaster, you can cover with foil over the top. Remove cover for last half hour to fully brown.

I like to baste the turkey during cooking - even self basting ones. It helps to make the skin more evenly brown.

Let the turkey sit before carving.

Good luck and Merry Christmas.

Answer 4

1kilo = 2.2lbs. So a 5 kilo turkey is 11lbs. It depends on how you like your bird cooked. Personally I would cook it for 2 hours medium heat and then turn it up for another half hour. I would then rest it for at least 40 mins before serving (wrapped in foil) as this makes the carving really easy and the bird really tender. That's my strategy and I've never been wrong yet (been cooking Xmas dinners for 12 years). Good luck.

Answer 5

10 lb
Step 1: If using a frozen turkey, thaw in its original plastic wrapper in the fridge. Allow for 5 hours per pound. Quicker method: Cover the turkey with cold water (the sink is a good place for this), changing every 30 minutes; allow 1 hour per pound (500 g).

Step 2: Prepare the turkey by removing giblets and neck. Rinse and wipe the cavity; sprinkle with salt and pepper or stuff lightly using skewers to fasten skin over the cavity.

Step 3: Place turkey, breast side up, on rack in roasting pan. Brush with melted butter or oil. Tent loosely with foil. Roast in 325F (160C) oven for about 20 minutes per pound (500 g) or until juices run clear when turkey is pierced and when thermometer inserted into thickest part of thigh registers 180F (82C) for a stuffed turkey or 170F (77C) for an unstuffed turkey. Remove tent for last hour of roasting.

Step 4: When turkey is done, transfer to warm platter. Tent with foil and let stand for 20 to 30 minutes. This allows time for juices at the surface of the bird to distribute evenly throughout the meat.

Step 5: Carve turkey. Eat and enjoy!

Answer 6

33/4hours gas mark 4 slow method
23/4 hours gas mark 8 fast method

Answer 7

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Answer 8

If I am not mistaken, a kilo is just under 1 pound. As for how long a good rule of thumb is 20 minutes per pound. In a convection oven, a little longer if it is a conventional oven.

Answer 9

i owned a couple of turks, i just threw them in the fire and they cooked well, it also gets rid of the poopy smell the turkish have. ewwwww

Answer 10

ugh..deadbird. not appetizing.