Getting All the Good from a Whole Turkey

Many people will choose to cook a turkey breast instead of roasting a whole turkey. It isn't a particularly wise decision. Turkey breast costs more per pound than whole turkey. Choosing not to cook a whole turkey also means that you will be missing out on the great meals that can be prepared by using the leftovers from a whole turkey. These delicious meals are Turkey Pot Pie and Turkey Frame Soup.

We all know about the traditional Thanksgiving roast turkey, but other than making turkey sandwiches, many people don't know what to do with leftover turkey. While turkey sandwiches are nice, turkey pot pie and turkey frame soup are even better. They are economical and better for you, too. In this article I list the steps needed to get the most possible use from a whole turkey.

Roast Turkey - First you need to roast the turkey. If you bought a frozen turkey, let it thaw in the refrigerator for 2 or 3 days. Once thawed, remove the neck and giblets from the inside of the turkey. Rinse the turkey parts with water and put them back in the refrigerator to use later. Rinse the turkey, inside and out, with clear water. Drain completely. Breast side up, place the turkey in a roaster or a baking pan. The pan must be large enough to hold the turkey completely inside the pan. I have found the bottom pan of a broiler works well.

Preheat the oven to 325 degrees F. Rub turkey with salt, butter or herbs if desired. Cover the turkey entirely with aluminum foil for first half of cooking time. Remove the foil half way through roasting. Allow 25 minutes cooking time per pound for birds 12 pounds and under. For birds weighing over 12 pounds, allow 20 minutes per pound. When a leg moves easily when pulled, the turkey is done.

Enjoy your turkey dinner and have all the sandwiches you want. After a day or two you will be finished with sandwiches.

Turkey Pot Pie - The second step is to make a turkey pot pie. First, set aside a package of deep dish frozen pie shells, for a 2 crust pie, to thaw.

Pick as much as the remaining meat off the turkey as can be easily done. Once you have one or two cups of meat, you are ready to make the pot pie.

Preheat oven to 375 degrees F.

To the leftover turkey add:
1 package frozen peas and carrots, thawed and drained
1/2 package frozen corn or potatoes, thawed and drained
1 can condensed cream of celery soup (can substitute cream of mushroom or cream of chicken)
1/2 teaspoon salt
1/2 teaspoon pepper

Mix all ingredients together. Place mixture in pie shell and cover with top crust. Cut slits in top crust. Bake in preheated oven 35 to 40 minutes or until crust is golden brown.

If you have a lot of leftover turkey, you can double the recipe and make 2 pot pies. One can be wrapped tightly in foil and placed in the freezer. Bake it at a later date for a quick meal.

Now that you only have the turkey carcass left, with very little meat left on it, it is time to make the soup.

Turkey Frame Soup - Break the turkey carcass in half, or into large pieces that will fit in a large dutch oven or stockpot. Add the neck and chopped giblets saved earlier on roasting day. Add enough water to completely cover carcass. Cover with lid.

Bring to a boil and reduce heat. Simmer for 2 to 3 hours, or until remaining meat falls off bones, including the neck bone. Remove bones and any skin from the broth. Discard.

To the broth, add any vegetables that you like. I like to add the following:

3 large potatoes, cut in 3/4 inch chunks
3 carrots, cut in 1/2 inch pieces
2 stalks celery, cut in 1/2 inch pieces
2 cups fresh or frozen peas
1 large onion, coarsely chopped
1/2 package dry egg noodles (optional)
Salt and pepper to taste

Cook over medium heat until vegetables are tender. Serve hot with crackers or cornbread.

That's it. You have finished using the entire turkey. Did you have any idea you could get so many meals from one turkey? I like to roast a turkey at least 4 times a year. Used properly, a turkey can be one of the most economical food purchases that you can make.

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