leftover turkey

CCP

4.7kg and it was all breast? That must have been a heck of turkey! :eek:

Just BTW, the recipe for the Jamie Oliver pie has a chestnut pastry which I admit I haven't tried - I just used plain puff pastry when I made mine and that was fine.

bravobeastie

CCP wrote: »

4.7kg and it was all breast? That must have been a heck of turkey! :eek:

Just BTW, the recipe for the Jamie Oliver pie has a chestnut pastry which I admit I haven't tried - I just used plain puff pastry when I made mine and that was fine.

Exactly my thoughts, it looked big enough in the packaging and frozen but defrosted and cut free it was pretty intimidating. According to the label it was a male turkey and from Hungary and due to me being lucky enough to know a butcher it only cost £20.

babyshoes

Wow! Impressive find.

With the leftover roast I would do stir fry, a curry, and a pasta sauce with shredded turkey, bacon, mushrooms, cream and garlic...

Lots of sandwiches/wraps/salads.

Just freeze a chunk of cooked turkey, either whole or shredded for later use in all the above.

Oh, and don't worry about not having bones to make a stock - just use chicken stock.

jexygirl

experiment and listen to the advice, waste nothing! Turkey and ham pie, make sure you boil bones for stock for a turkey ham soup or something, use a roast, make a turkey risotto etc. The link is ace as always. Strip it bare and still use what you have left, lucky you with such a great turkey Remember once cooked the freezer is your friend, if you run out of ideas, pull all the meat off and freeze in portions, i see a turkey lasagne in the making
GL!
Jex
EDIT will teach me to read! dont worry about bones, you have the best bit!

kippers

babyshoes wrote: »

Wow! Impressive find.

With the leftover roast I would do stir fry, a curry, and a pasta sauce with shredded turkey, bacon, mushrooms, cream and garlic...

Lots of sandwiches/wraps/salads.

Just freeze a chunk of cooked turkey, either whole or shredded for later use in all the above.

Oh, and don't worry about not having bones to make a stock - just use chicken stock.

Thants exactly how i do it. This way you can defrost the meat in the morning and cook whatever you fancy at night ie curry, stir fry etc

zippychick

Jamies leek and turkey pie CCP is referring to is DELECTABLE:j! I WANT IT NOW!:mad::rotfl:

CCP

zippychick wrote: »

Jamies leek and turkey pie CCP is referring to is DELECTABLE:j! I WANT IT NOW!:mad::rotfl:

I think you were the person who recommended it to me in the first place - you were right, it's gorgeous. I'm currently trying not to think about it too much, though, as I'm on a diet.

But I want pie...

zippychick

Probabbly was me ! It and the gravy is to die for! I never used the chestnuts either!

boo81

Hi

Ive been a very lucky girl and been given free of charge, a turkey carcas with lots of meat still left on.

Will make some stock out of the bones and would love to make a turkey and veg soup (but needs to be thick) so im after a recipe.

I think it will also stretch to at least one other meal if im a bit frugal with the meat I put into it. There are aonly two of us and im bored with risotto, plus needs to be healthy.

Any ideas or links to other threads that would be useful? I need an idiots guide to soup I think, as mine havent worked so well before and I dont want to ruin the wonderful turkey ive been given (its a posh kelly bronze).

THANKS!

Pink.

Hi boo,

This is how I make a chicken and veg soup. Just substitute the chicken with your turkey and stock and it will be delicious as I always think turkey stock makes even better soup than chicken.

-Strip all the leftover meat from the carcass and put it aside.
-Put the bones into a roasting tin and brown in a hot oven or under the grill (this really adds to the flavour)
-Put the browned bones in a pan and just cover with water, bring to the boil and then reduce the heat and simmer for at least four hours. Don't leave it to boil as continued boiling can make a bitter stock.
-After at least four hours when the carcass bones are beginning to break up, strain the stock through a fine sieve

To transorm the stock into a thick broth....

-Add a couple of handfuls of soup mix (barley, lentils, and split peas) to the stock
-Depending on the amount of soup I'm making, sometimes I add a couple of stock cubes for extra flavour at this stage.
-Simmer until the pulses are soft then season with black pepper and add chopped carrots, leeks, celery and parsley, although any veg will probably work well.
Once all the veg are cooked add in the reserved chicken, check for seasoning and serve with warm crusty bread. Pics of how I make it here

This thread has lots more ideas that should help:

leftover turkey

I'll add your thread to that one later to keep the suggestions together.

Pink