Four Awesome Leftover Turkey Recipes

Leftover Turkey Recipes

You roasted a beautiful turkey and fed a small army. Everyone is replete on the couch and floor watching television as you clear it all away and begin to realize that there is a lot of meat left on the old bird. What to do? You don’t want to waste good meat, but you’re not really sure what you can do with it all. Here are four awesome leftover turkey recipes that are simply and yummy. First of all, take a few minutes and pick all the meat off the bones making sure it is in small pieces and place in a covered bowl. Now you are ready for any of these quick and easy meals.

  1. Turkey Pot Pie: Place about two cups of leftover turkey meat in a square casserole dish. Add a can of cream of chicken soup, a can of mixed vegetables and a cup of water. Stir. Add salt and pepper to taste. Place a ½ cup of self-rising flour and ½ cup of milk in a container with a lid. Shake vigorously. Pour the mixture over the turkey, soup and veggies. Bake at 350 degrees for one hour for an easy and tasty turkey pot pie!
  2. Turkey Salad: Add ¾ cup leftover turkey to a bowl. Cut up a medium granny smith apple into small chunks and add to turkey. Add a ½ cup of light mayonnaise and stir (this can be adjusted based on how much mayo you prefer). Add salt and pepper to taste. Add a couple of generous splashes of red wine vinegar to the salad for a little extra kick. Serve with your favorite crackers or as a great turkey salad sandwich on whole grain bread.
  3. Turkey Tacos: Place ½ cup of onions and ½ cup of green peppers in a skillet with a tablespoon of olive oil. Sauté until soft and add two cups of leftover turkey. Heat until warmed through. Add a pack of taco seasoning and about ¼ cup of water and simmer for ten minutes. Warm some taco shells or tortillas in the oven at 200 degrees for ten minutes. Top your turkey tacos with cheese, lettuce, sour cream, or taco sauce as desired.
  4. Turkey Noodle Soup: Place your turkey in a small stockpot. Add ¼ teaspoon garlic powder, ¼ teaspoon of onion powder and salt and pepper to taste. Add a can of drained whole kernel corn. Add a 32 ounce carton of chicken broth. Bring to a boil and add a small package or ½ of a large package of egg noodles. Boil on low for seven to nine minutes. Add a thickening agent if desired and cook one minute longer. Serve your turkey noodle soup with whole grain crackers or cornbread.

These recipes are easy and delicious! There is no reason to waste your leftover turkey with these four awesome leftover turkey recipes! All of these recipes are not only delicious, but they are very healthy as well! Enjoy!

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How to Brine a Turkey and Recipes

Turkey Recipes

This holiday season, you may consider brining your turkey. The unique ability of salt to break down the proteins and change its structure also allows other flavors and seasonings to take hold in the meat. Brining helps bring moisture and flavor to your holiday turkey feast. Always treat brining recipes as guidelines since many people are sensitive to salt. Any amount of salt that is used will have an effect on the turkey. The first thing you need to do is choose the type of turkey you will need for your brining. Kosher turkeys are already pre-salted and do not need to be brined. Any turkey with “water added” of any sodium solution or an “enhanced” turkey should not be brined.

Once you have decided on what turkey to purchase, make sure that you buy a fresh one so that you don’t have to deal with thawing out an entire frozen turkey. One day before roasting, remove the giblets and turkey neck and rinse out the entire turkey. The brine then needs to be prepared according to either the recipe on the package you have purchased or something similar to this one:

Ingredients:

Makes enough brine for one 16 to 20 pound turkey

  • 7 quarts (28 cups) water
  • 1 1/2 cups coarse salt
  • 2 medium onions, thinly sliced
  • 6 garlic cloves, crushed
  • 1 tablespoon dried juniper berries
  • 2 tablespoons whole black peppercorns
  • 6 bay leaves
  • 1 bottle dry Riesling
  • 1 bunch fresh thyme
  • 1 tablespoon fennel seeds
  • 2 tablespoons whole coriander seeds
  • 1 teaspoon black or brown mustard seeds

Making the brine

One day prior to roasting, you will need to prepare the brine mixture. You will need to bring 1 quart water, the salt, spices, and bay leaves to a simmer. Keep stirring until the salt has dissolved. Once cool, the brine is ready for use.

Preparing the Turkey

The turkey, thawed remember, should be placed breast down in a large container, preferably a brining or oven-roasting bag lined five gallon container. Add the brine and the rest of the ingredients to the mixture along with 6 quarts of water. Make sure that the container can fit in your refrigerator or a cooler. If you are using a cooler, keep it covered in enough ice to keep the temperature under 40 degrees for the duration of the brining, replenishing as needed. The turkey needs to be completely submerged, so either the bag needs to be tied or something heavy, like a dinner plate, needs to be placed on top of the turkey to keep it below the brine. Halfway through the brining process you may want to flip the turkey once.

Time to Roast!

The turkey needs to be removed from the brine at least one hour prior to roasting. The bird needs patted dry on the inside and out. Proceed to roast the turkey to your own specifications. Due to the high salt content of the turkey, it is not a good idea to make stuffing inside the turkey or to use it for gravy. Those are better prepared on the side in separate dishes.

Have yourself a wonderful holiday season!

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