1. Remove all the stuffing from the bird, store in an airtight container and refrigerate separately from the turkey. Use within a couple days.
2. Remove all turkey from the carcass. Package the meat in freezer bags (meal sized portions). Refrigerate what you can use within the next couple days then freeze whatever is left.
3. Save some cooked turkey (refrigerated) to dice and make into meat pies. Do this within a couple days of cooking the turkey. Once pies are made, they can be frozen. The ready made pie shells you can buy in the grocery store turn out just fine if you don’t have the time to make your own.
4. Wrap the carcass in plastic or put in a clean plastic bag. Refrigerate. Use this within a couple days to make turkey stock or soup. You can also freeze this to use later.

Date Added: Nov 01, 2007

1. Completely clean and rinse the turkey inside and out. Pat dry.
2. Rub seasonings inside the cavity and outside the turkey.
3. Fill neck area with stuffing then fasten neck skin to back with skewer. Stuff the cavity lightly.
4. Push drumsticks under band of skin of tail, or tie them to tail.
5. Place turkey breast side up on rack in shallow open pan.
6. Brush turkey with melted butter.
7. Place a large piece of aluminum foil over the bird, tucking it down around the sides.
8. Roast turkey according to timetable instructions.
9. While the turkey is cooking, lift the aluminum foil 2 or 3 times to brush turkey again with melted butter.
10. Remove foil during last 40 minutes of roasting time if turkey is not browned enough.

Stuffing Tip: Place dressing in a piece of clean cheesecloth and tie end with string before stuffing into the cavity. This will help remove all the dressing easily and cleanly.

Date Added: Nov 01, 2007

Ingredients:

Approx. 5 lbs. turkey (cubed or sliced)
6 TBS butter
1/2 cup flour
1 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
1 can chicken broth
1 cup heavy cream
2/3 cup milk
2/3 cup grated parmesan
1/3 cup dry sherry
Diced green onion
Diced green pepper
Diced pimento
Spinach Noodles (cooked)
Fresh mushrooms (optional)

Directions:

• Melt butter and add onion, green pepper, Pimento (and mushrooms if using) and sauté slightly. Remove from pan.
• In remaining butter, stir in flour, salt, pepper, nutmeg. Stir constantly for 1 minute. Gradually add broth, cream, milk and stir until sauce thickens and bubbles.
• Once sauce has thickened and is bubbling, stir in 1/3 cup of parmesan and the sherry. Stir in onions, green pepper and pimento (and mushrooms if using).
• Arrange turkey on top of cooked noodles, cover with sauce and sprinkle remaining parmesan over the top.
• Bake at 350° for 30 minutes.

Date Added: Nov 01, 2007

First Step:

Dissolve 1 tsp gelatin in 4 tsp water, stir until thick. Microwave 25 to 30 seconds until clear, cool slightly.

Second Step:

1 cup whipping cream
1/4 cup icing sugar
1 tsp vanilla

Whip together until thickened then add the gelatin mixture (while still whipping); Whip until stiff.

Date Added: Oct 26, 2007