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| Turkey sandwich meat .. photo by Mrs. Mac |
I'm getting the hang of cooking from scratch. Making as much from my little kitchen laboratory as possible. With the food budget money this month I splurged and bought a 18 pound minimally processed .. small farm .. turkey. It was expensive at $56 .. the price you pay for having plain turkey without all the additives. This turkey was dissected and made into TEN different turkey products packaged for quick use from the fridge and freezer.
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| Cajun (spicy) style roasted turkey breast ... photo by Mrs. Mac |
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| Some of the broth, meat & gravy .. photo by Mrs. Mac |
- Cajun style breast meat roasted .. sliced thin for SANDWICHES ... 3 pounds
- 6 quarts stock for SOUPS
- 2 half pints of rich pan drippings for GRAVY
- 3 quarts meat for use in CASSEROLES
- and TURKEY SALAD
- Legs and wings baked TERIYAKI style for dinner and lunch (8 pieces)
- Leftover teriyaki chopped for use in FRIED RICE
- neck bones, heart, liver pressure CANNED as a nutritional supplement for our dog
- Bones boiled second time to make BROTH to serve over my dog's dinner
- Leftover by-parts/products .. from second batch of broth used to make a gallon of DOG FOOD
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| teriyaki turkey .. photo by Mrs. Mac |
About two or three pounds of bones is all that got tossed out. If it wasn't the middle winter with two feet of snow on the ground, I'd have added the bones to the fire pit and used later on the garden. Maybe next time I'll freeze the bones and do just that.
