If you have room in your freezer, now is the time to stock up. Last year I bought SIX turkeys, all for $5 - $8 apiece. I probably get a week's worth of food out of each turkey I cook. What else will feed you for a week for $5? Of course it helps that I'm only feeding two people, but if you have a larger family, you can always get larger turkeys!
Besides the initial roast turkey feast, we usually have several days of open faced turkey sandwiches for dinner, and turkey sandwiches for lunch. When we're sick of that, I make turkey pot-pie, turkey noodle casserole (recipe below), or salad with roast turkey on top. I also boil the carcass for turkey stock, and usually end up with enough for two batches of soup (like this Turkey and Wild Rice soup) - each of which makes enough for several days.
If you don't want to eat turkey for a week straight, just portion it out into freezer bags and stick it in the freezer. You can use it just about anywhere cooked chicken is used.
If you don't have room in your freezer for a full turkey, consider just getting a frozen turkey breast. They are a little more expensive per pound than a full turkey, but it is still pretty economical. Plus, turkey breasts can usually fit in a crockpot, which makes for a super easy meal.
And even the Ninja Pups get a treat when I make turkey! Giblets and the neck get mixed in raw with their kibble for an extra special treat! (Dogs can eat RAW poultry bones - but don't give them cooked poultry bones because the cooking process dries out the bones, making them brittle and liable to break into sharp shards which can injure their digestive tract).
A freezer full of cheap turkeys works for me!
Turkey Noodle Casserole
- 2 cups cooked turkey, diced (white meat is best for this recipe)
- 1 cup white sauce (or a can of your favorite cream soup)
- 1/2 cup milk
- 1/4 tsp ground black pepper
- 1 cup frozen mixed vegetables
- 2 cups egg noodles, cooked and drained
- 1/4 cup Parmesan cheese
- 1/2 cup shredded cheese
- Stir the white sauce, milk, black pepper, vegetables, turkey, noodles and Parmesan cheese in a 1 1/2-quart casserole dish
- Bake at 400°F. for 25 minutes or until the vegetables are tender.
- Stir the turkey mixture. Top with the Cheddar cheese.