Turkey and leftover recipes are meals we long for all year. Turkey is one amazing meat that lends itself to so many versatile leftovers; many from one.
Turkey Turkey Turkey
November brings to mind many things, but usually in that mix of things, turkey finds its way into our thoughts.
I’m not quite sure why they are not readily available throughout the rest of the year because turkey meat is not only delicious, it is an affordable way to food-prep many healthy meals when busy weekdays don’t afford us the time to cook.
The World Loves America’s Turkey Tradition
While living in Brazil with my son Tomio, one year for American Thanksgiving lots of our new Brazilian friends asked if we would prepare a traditional meal there in Rio.
It was about 100 degrees, turkey in Brazil is only sold as processed lunch meat and rarely an entire bird, but we made it happen.
Dropped the air condition to freezing in our apartment, found some kind of big ole bird and we made our Thanksgiving Dinner right there in Rio de Janeiro!
Turkey Leftovers
While sandwiches and soups readily come to mind when we think of turkey leftovers, I have created for you a variety of options you are sure to love.
But first we have to cook this bird, infuse it with flavor and prepare all the parts we can use for a variety of options.
Turkey Leftover Recipes
Before we can make great recipes with leftover turkey, we first have to cook the turkey, to have leftovers!
If you prefer to smoke or fry your turkey, you can still use the procedures here after it is cooked, but I am simply going to roast it in the oven.
Once the bird is cooked and you have enjoyed the first meal, try to make the time to pull all the meat off the carcass while it is room temperature. It is more difficult after it has been in the fridge.
- Place the white meat, and dark meat, separated, in a closed container and put into the fridge
- Put all the bones into a large pot. Try to break the breast section in half to fit into the pot.
- Salt, pepper, chopped celery, onions, and fresh herbs can all go into the pot.
- When you are ready to cook, fill the pot ¾ full with water. (This can be done a day later)
- Bring to a boil. Lower, cover, and simmer for an hour.
- Once the broth is cool, you can separate the broth into several containers or airtight plastic bags.
- Broth can remain in the fridge for 3 or 4 days, or freeze it.
One Roasted Turkey For Many Meals
You now have all you need for many, many meals. While a big ole turkey sandwich is the first meal I look forward to, here are just a few of my other favorites to make from booth the meat you have separated and the stock you have prepared!
- Herb Turkey Biscuit Pot Pie – Buttery Herb Biscuit Turkey Pot Pie, made with leftover turkey, in a mushroom, veggie, gravy rich turkey combo, will make you forget it’s leftovers.
- Turkey Stuffed Cabbage Rolls – Healthy Turkey Stuffed Cabbage Rolls are the best appetizer or side dish you will make from leftover turkey, barley or rice, dried fruit and spicy nuts.
- Greek Turkey Soup – Leftover turkey simmered in the flavors of Greek cooking for a traditional Greek Turkey Avgolemono Soup, from an American Thanksgiving meal.
- Mac and Cheese Turkey Roll – Mac and Cheese, with leftover turkey, made into Turkey Rolls, encased in phyllo dough, with the sage, celery and onion, are Thanksgiving in a bite!
Ingredients Needed
- Whole Turkey – 20 – 40 pounds
- Fresh sage
- Olive oil
- Coarse salt
Equipment Needed
- Large roasting pot with a lid
- Meat thermometer
- Measuring spoons
- Oven
Equipment
- large roasting pan
- Meat thermometer
Ingredients
- 15-20 lb Whole turkey
- Fresh sage or oregano bundle finely chopped
- 3 tbsp Olive oil
- 4 tbsp Coarse salt
Instructions
- Set the oven on 400.
- Wash the turkey with cold water inside and out.
- Set the bird in a pan large enough to catch the dripping that will extract from the meat while it cooks. A good 3 inches or more is advisable for the height of the pan
- I prefer to cook the turkey upside down, breast down, because the breast meat takes on more flavor and does’t dry out this way.
- Take a bundle of fresh sage, slide your finger between the flesh and the skin, and slip sprigs of herbs against the meat.
- Score the skin of the breast area and rub the turkey down with olive oil.
- Salt the cavity of the bird and the skin and rub some of the finely chopped sage into the scored skin.
- Place the turkey in the oven uncovered for 15 minutes
- Turn the oven down to 350 and cover the turkey with a lid or foil.
- Roast the turkey for about 20 minutes per pound, or until a meat thermometer registers an internal temperature of 165.
- Remove the turkey from the oven and allow to rest 30 before serving.
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I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.