I thawed Mister Turkey in a stock pot filled with warm salt water. I don't know if that's an approved method but it works well and I like the combining of steps, a quick thaw and a brine soak. I just finished boning out the turkey and put the bones in a stock pot with more water, carrots, onions and celery, plus a bay leaf and salt and pepper, and it's cooking away there. Tonight I plan to use one of the breast halves to make the Balsamic Chicken Breast recipe (turkey breast makes a great chicken breast substitute, just slice it up in chicken-breast-sized pieces), and tomorrow I'll make Cathy's Sticky Chicken Wings recipe, only I'll use the boned leg meat, and the other chicken breast I'll season and bake to make sandwich meat. The stuff on the stove now will be soup for another meal. I won't get anywhere near 10 meals out of this bird, but should get at least 4 or 5, counting leftovers (chicken fried rice is a great way to use up a little bit of leftover chicken or turkey meat).
- Braised Balsamic Turkey Breast
- Sticky Turkey
- Turkey sandwiches (2 meals' worth at least)
- Turkey salad
- Turkey Fried Rice
- Turkey Soup
Balsamic Braised Whatever is delicious! Of course I realized I was short on many key ingredients so mine's different. Here is my version:
4 roma tomatoes, chopped
Basil, oregano and marjoram to taste
1/2 c. rice vinegar
1/4 c. sugar
4 turkey breast cutlets
1 onion, sliced thinly
Toss the chopped tomato with the basil, oregano and marjoram. Add the vinegar and sugar; stir. Set aside.
Heat 2 tablespoons olive oil in a heavy frying pan. Add the onion slices and sautee for a minute or two. Meanwhile, sprinkle the turkey cutlets with salt, pepper and garlic powder. Lay each one on top of the onions in the frying pan. Brown the turkey cutlets on both sides. Then spoon all the tomato mixture on top of them, turn the heat down to low and let the mixture simmer till the turkey meat is no longer pink in the middle.
Serve with rice and orzo, with green beans on the side. Makes 4 servings.