Turkey And Leftover Recipes

by | Holidays, Meat

Turkey is one amazing meat that lends itself to so many versatile leftovers. One bird, many meals. But first, let’s roast this bird! 

Roasting A Big Ole Turkey!

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. 

"Really Ma, Thanksgiving In Brazil"!
“Really Ma, Thanksgiving In Brazil”!

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. 

Where to find turkey in Brazil?
Where To Find Turkey In Brazil?

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!

Brazil
Brazil

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.

If you prefer to smoke or fry your turkey, you can still use the procedures here for 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.
homemade stock
Homemade Stock

One Bird 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!

biscuit turkey pot pie
Biscuit Turkey Pot Pie
Greek turkey soup
Greek Turkey Soup
Turkey and Barley stuffed cabbage rolls
Turkey and Barley Stuffed Cabbage Rolls

Ingredients Needed

  • Whole Turkey – 20 – 40 pounds
  • Fresh sage
  • Olive oil
  • Coarse salt
Sage
Sage
oregano
Oregano

Equipment Needed

  • Large roasting pot with a lid
  • Meat thermometer
  • Measuring spoons
  • Oven

Roasting A Turkey Plus Leftovers Recipes

Recipe by rdaumitCourse: Holidays, MeatCuisine: American

How to roast a large turkey and then how to prepare it for leftovers.

Ingredients

  • Whole Turkey – 20 – 40 pound turkey

  • Fresh sage or oregano – 1 large bundle, some finely chopped

  • Olive oil – 3 tbsp

  • Coarse salt – 4 tbsp

Directions

  • 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.
  • Rule of thumb has been to roast the turkey for about 20 minutes per pound, but I have found that rule to be way too much time. A meat thermometer is your most accurate way to know when the bird is cooked, and stick the thermometer into the thick of the thigh, and not the breast for a more accurate reading. 165 is the internal temperature you are looking for. If you don’t have a thermometer, just look for the meat to begin to fall off the bone around the leg area.
  • 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.
large turkey for roasting
Large Turkey For Roasting
 

My Muffin Madness

 

In my family, I’ve always been known as the ‘Muffin Queen’. Out of necessity, I created muffins for breakfast, lunch, on the go snacks, sometimes dinner and a sweet yet healthyish treat for dessert!

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