|I let him defrost for a week in my fridge, best do this in the roasting pan, or you WILL have a mess on your hands!|
|@ $.49 a lb, you can't go wrong.|
Add water to cover and set on high, and then I (literally) forgot about it for about 10 hours.
Now, by the time you have the stock started your plate of meat should have cooled enough to start further processing. I go through, pull off skin and slimy membranes, and weed out the rest of the bones (adding them to the pot) then I separate the white meat from the dark and bag in sandwich baggies, then wrap in foil and mark the outside with W Turkey of D Turkey accordingly.
creamed turkey over noodles
turkey curry (many variations of this!)
turkey salad sandwiches
pulled BBQ turkey sandwiches
turkey and ham (or bacon) casserole
turkey pot pie
turkey shepherds pie
turkey and stuffing *cakes*
cream of turkey soup
turkey a la king on biscuits
and many, many more. Turkey is interchangeable in any recipe that calls for chicken, and even in some that call for canned tuna, so get creative! Don't let small household size put you off getting the biggest bird you can find, once cooked you can freeze the meat in manageable sized packages like I have done, OR, if your mare ambitious you can even make yourself up a dozen meals to pop in your freazer, ready to reheat any time you want a quick dinner:) Use your imagination!
Now I am signing off, I'm going to go turn some of that lovely stock into some turkey and dumpling soup to fight off this dratted cold! Enjoy the rest of your Sunday:)