I am hosting my first thanksgiving meal. I have all mine and my husband’s family coming over.
I ordered a 15-pound turkey because there will be 8 adults and 4 kids among the 12 people I’ll be feeding.
According to what I’ve read, I should buy a turkey that weighs 10 pounds because I need 1 pound for adults and 1/2 pound for children. But because I didn’t want anyone to be denied the opportunity to eat seconds if they so desired, I went with a larger option and purchased a massive 15-pound turkey.
I’ve never cooked anything that large, but I’m going to give it a shot. I’ll hand the reins back to my mother if we end up having Thanksgiving dinner at McDonald’s this year.
However, if I am successful, I might need to save some of that turkey for later meals. However, even if I am successful and the turkey turns out to be delicious, I anticipate having a sizable amount of leftovers.
This got me thinking. The answer is yes, cooked turkey can be frozen and is ready to be used later in delicious soups, casseroles, or even sandwiches. My mouth is simply watering as I write this.
Continue reading to learn how to reheat your cooked turkey and the best way to freeze it to prevent freezer burn.
As long as the turkey hasn’t sat at room temperature for more than two hours, you can freeze roasted turkey.
However, I would advise deboning the cooked turkey breast and legs as well as the rest of the bird.
The turkey should not be frozen once it has been cooked, frozen, thawed, and reheated.
Once the meat has been removed from the bones, use the carcass to create a delicious soup that is loaded with vegetables and delicious turkey. This dish is perfect for cold winter nights.
Okay, I understand what you’re thinking: “After such a substantial meal, who wants to eat soup? Who will also have the energy to prepare the soup after eating so much during the feast? And if you are anything like me, you probably won’t want turkey for the rest of the week because you ate so much of it at one meal.
That’s okay, though, because the carcass can be frozen until you’re ready to make your delectable turkey soup. Just make sure the carcass is defrosted in the refrigerator for 24 to 48 hours, but no more, before you prepare your soup.
How to make turkey stock from your Thanksgiving turkey carcass I love Thanksgiving. Aside from the obvious reasons of taking time to be thankful for our blessings and the gathering together with family and friends, I
Before You Begin Making Your Turkey Stock
You’ll probably notice that your turkey comes with a bag of gizzards and the neck pieces when you purchase it from the store. Although some recommend using the gizzards in your broth, I couldn’t bring myself to prepare those organs because they are soft and a little too gory for my sometimes-atarian standards. The turkey neck should be saved, though. I kept mine in the freezer in a repurposed takeout container while the rest of the bird defrosted so that it would be fresh when I cooked the rest of the turkey carcass.
Additionally, as you prepare your large holiday meal, keep all the vegetable trimmings that you would typically discard or compost and freeze them with the turkey neck so that you can use them later in the stock. Adding yet another edible item to a portion of your holiday meal!
Freeze: Stuffing
Stuffing is resilient, and both homemade and store-bought varieties freeze well. Freeze leftovers in a tightly sealed bag. Toasted stuffing on a baking sheet after defrosting will have a new texture. In our comprehensive guide to reheating Thanksgiving leftovers, you can find more useful advice.
How long to freeze: Up to one month
