Gobble, gobble.
Too soon?
Now I’ll admit that most of what drives this particular post is my New England skin flintiness and it’s hard to find meat cheaper than Turkey even when it’s not on special. Indeed the problem for most people is its abundance as in, what do you do with the 15 pounds of it you’re too sleepy to eat?
I have an easy and tasty solution that will tide you over until the briskets of spring are available.
Pulled Turkey (sometimes called Turkey Hash) is easy to prepare and freezes well. Basically you take all the bits and scraps you can pull off the bone (or shred larger pieces by hand) and remove all the tendons and cartilage and fat and uncrispy skin so that you’re left with a pile of pure stringy meat.
Now you can freeze it right at this point in individual recipe size portions in case you’re a big fan of Turkey salad or other treatments that don’t require visually attractive slices. I do it to save freezer space.
My ultimate destination is a pot of gravy which I make in my typical fashion from a dried mix heated and whisked for a few minutes before dumping the meat (frosted or defrosted) into it for warming to serving temperature.
If it is shortly after Thanksgiving there is usually some leftover stuffing around but it works equally well over egg noodles or rice. In a pinch or a hurry just a slice of bread will do and you can call it an open face Turkey sandwich.
The simplicity belies the taste (if you happen to like Turkey) and last time I checked 2 cups of gravy mix (prepared) went for $1.50.
Hard to beat.
Tomorrow- Turkey Loaf.
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