Turkeys are so tasty, healthy, and versatile… but BIG! What if you can’t use it all at once? I’ll give you some ideas.

First, it must be thawed. You can do this either by keeping it in the fridge for about three days, or placing it in a large pot of cold water, changing the water at least every hour. This second method will speed it up to about 10 hours.

Now, you’re wondering “Where do I start?” You’ll probably want to cut it all up, especially if you know you can’t use it within two or three days. According to Health Canada, “you can safely re-freeze defrosted poultry if the meat is still cold and ice crystals are still present.” So you can keep the parts you need immediately, then wrap and re-freeze the rest. This can be used when you need it.

Or, if you prefer, you can roast the turkey whole and use the leftovers for soups, casseroles, turkey loaf, and sandwiches. Leftover cooked turkey can also be frozen. Health Canada recommends: “To store leftovers safely, cut and debone the meat from large cooked birds. Refrigerate or freeze leftovers within two hours in covered shallow containers. Use refrigerated leftovers as soon as possible, ideally within two or three days.”

How To Cut Up a Turkey

Put the turkey on a cutting board, breast side up. First, with a sharp knife, cut through the skin that holds the leg to the rest of the turkey. Cut down and around the thigh, to the thigh joint. Then bend back the leg and cut through the joint to sever the leg. Do the same for the other leg. To cut the drumstick and thigh apart, slice through the meat and twist the joint until you can cut through it. Next you’ll want to remove the breasts. To do this, begin cutting at the top of the breastbone. Keeping as close as possible to the bone, cut down until the breast is free. Do the same for the other one. Keep the carcass for stock, which I’ll explain later.

Turkey Breast Ideas

Turkey breast is very versatile.You can use it in just about any chicken breast recipe. Here’s some more ideas:

• Chop and use for a stir-fry
• Add to soups or stews (why not try turkey noodle soup?)
• Roast, broil, or boil in a little water, then slice and use for sandwiches. Or chop the cooked meat and add dressing, along with chopped
• vegetables like celery, bell peppers or olives for a sandwich filling
• Make Coconut Breaded Turkey Strips (recipe following)

Coconut Breaded Turkey Strips (gluten free)

Ingredients:

• 1 turkey breast (from 15-17 Lb turkey)
• 1\2 cup rice flour
• 1\2 cup coconut flour
• 1\2 cup shredded coconut
• 1 1\2 teaspoon salt
• 1 teaspoon chile powder
• 1\2 teaspoon oregano, dried
• 1\4 teaspoon thyme, dried
• 1\4 teaspoon sage, dried
• 1\4 teaspoon garlic powder
• 1\4 teaspoon ground black pepper
• 1 egg
• 1 tablespoon water
• coconut oil

Instructions: Remove skin from turkey breast (throw the skin in the stock pot); rinse breast; shake off excess water or dry with paper towels. Cut breast into strips approximately 1\2 inch (12 mm) thick. Set aside. In a small bowl, mix the flours, shredded coconut, salt and seasonings together. In another small bowl, beat egg and water together well with a whisk. Melt coconut oil in a skillet over medium heat. Dip the turkey strips first in the egg then roll in the flour mixture. Put the strips in the pan and fry, flipping once or twice to ensure they cook on both sides, until the meat is tender and juices run clear. Add more oil to the pan as needed and continue till all the strips are cooked.

What to Do With Thighs and Drumsticks

These parts can also be used like chicken, but remember that the larger size will need more cooking time. Here’s a recipe I came up with, which uses thighs. It’s great with mashed potatoes.

Baked Turkey Thighs With Tomato and Carrot Sauce

Ingredients:

2 turkey thighs, skin removed, each cut in two pieces
1 tbsp coconut oil
2 cups sliced carrots
2 tsp salt
1 tsp dried basil
1 cup crushed tomatoes
1 tsp ground coriander
3\4 tsp cumin
2\3 tsp chile powder
1\2 tsp garlic powder
1\2 tsp black pepper

Instructions: Melt the oil in a frying pan. Add turkey pieces and brown on both sides. Take out of pan and set aside. Sauté carrots for about 5 minutes, adding more oil if needed. Stir in tomatoes and spices. Add chicken pieces. Mix with the sauce. Transfer everything to a roaster. Bake, covered, for about an hour at 175ºC (350ºF). Then stir everything again and bake another 15 to 30 minutes, or until the turkey is tender and the juices run clear.

Don’t Waste the Best Part! Make Stock!

Use the leftover turkey parts to make nutritious stock. Stock is a very tasty and nutritious base for soups, stews, and sauces. To make stock, put the turkey carcass, neck, and extra skin into a large stock-pot. Add some of these vegetables if you wish, for extra flavor: coarsely chopped carrots, celery, and onions. Toss in a few sprigs of your favorite herbs, like parsley, thyme, sage, basil, and bay leaves. Fill the pot with enough water to cover the bones, and add about 1 tablespoon cider vinegar per liter of water. Bring the water to a boil. Then turn the heat down to simmer the bones, covered, for anywhere from 8 to 24 hours. The longer you leave it the more goodness will be extracted from the bones! If you want to pick any remaining meat from the bones, you’ll want to do that after about two hours, returning the bones to the stock afterward. We like our wood stove for stock-making!

Marvin’s note:

Our pasture-raised turkeys make excellent winter dinners, and you’ll have handy leftovers for a while. And the taste will have your family members asking for more! Try some of Rebecca’s tasty recipes, and you’ll be hooked!