PICTURE HEAVY: I totally forgot to post this until today. The turkey was thawed and cooked more than a month ago.
I finally got around to cooking one of the two turkeys in my freezer. Since it was bought frozen ($12 CDN for 12 lbs), it was thawed, broken down and cooked so that the results could be refrozen to extend their use and so that I wouldn’t be eating turkey for ten days straight. It was a lot of work over several days but the results were worth it, I think.
The traditional turkey plate – Roasted turkey breast, mashed potatoes with home made gravy, home made cranberry sauce and salad with sun-dried tomato dressing (by Kraft)
1. Breasts (boned out)
– one of the breast and the two tenderloins were cut into 11 cutlets
– the second breast was seasoned with salt and pepper, drizzled with olive oil and roasted
Roasted boneless turkey breast
2. Wings (barring the tips) separated into two, drumsticks
– marinated overnight in VHS honey garlic marinade and roasted
3. Thighs (boned out)
– ground up with trimmings from the turkey carcasse to produce 6 x ~95 gm patties
Turkey patty served on home made enriched buns
4. Carcass, along with the turkey neck and the heart
– turned into 22 cups of stock and ~400gm picked meat, 4 cups and about 100gm of the meat, plus the heart, were used for matzoh ball soup
– sliced, sauteed in butter and served on sourdough bread