As many of you know, we roasted two turkeys now that we have two ovens and the new freezer space.
We did our dry brining in the garage fridge for a few days and then used a browning bag for the most wonderfully juicy and golden turkey we've ever made.
We ate on one turkey for days (of course, ha) and then this one was 100% for putting up in the freezer. I sat at the island and stripped all the meat off the bones (but saved those, more on that in another post).
I portioned them out into well packed, two-cup portions so we would have enough for future dishes. I put them into vacuum bags and sealed them up.
That one turkey, about 13 lbs, gave us five bags of a little over two cups each in our freezer that will be used for five different dishes, from turkey tetrazzini to turkey pot pie. Maybe we'll have "Thanksgiving in July", complete with meat, dressing & cranberry sauce!
The turkeys look so good, there are so many recipes you can use the cooked meat in, and the bones will make some good broth. When we were first married and money was tight our work gave us a turkey, we thought we were rich to have a whole turkey to cook. I did save the bones, and we had soup of various kinds with the broth I made and saved. I had friends that could not believe I was saving the bones after picking the meat from them. Some even laughed at me. I am a farm girl and know these things to save money and cook good food.
ReplyDeleteThat turkey looks delicious! You'll be getting some good broth/stock from the carcass! You use everything except the gobble-gobble! LOL
ReplyDeleteThat turkey looks beautiful! Plenty of good meals coming up from the portioned meat. And a delicious broth from the bones.
ReplyDeleteGrowing up on an Iowa farm, we learned from a young age that nothing was wasted.
ReplyDeleteMy mom made some wonderful stock / broth from cooking the poultry bones. Remembering here adding in carrots, celery and onion ( all veggies used from her garden) to the liquid while the bones where cooking away along with special seasonings. Here stock made the best soups, etc. and all was made with love; which I guess it tasted so good.
She done the same when she had ham bones.
A person gets a lot of flavor from cooking the bones.
By the way; that is how I always cooked my turkey, was in them bags. NO basting involved. :}
Have a wonderful and enjoyable weekend.
Blessings to you both.
I always make stock in the slow cooker too. I either freeze it or pressure can it. We have a saying in our house, “Everything but the cluck baby!” Well, in your case, the gobble 😜
ReplyDeleteWhy is is that a dish of thawed white and dark turkey meal with some stuffing, cranberry relish, mashed potato and a green veggie is so delicious and so attractive - better even that the actual Thanksgiving meal? Roderick
ReplyDeleteI'm not and fan of turkey
ReplyDelete