| How to Use Turkey Leftovers Posted: 27 Nov 2020 12:00 AM PST When one prepares a full turkey for Thanksgiving, Christmas, or any other time of the year, there tends to be a lot of leftovers. Don't let these leftovers be forgotten in your fridge to dry out in plastic containers, though! Whether you have huge slabs of meat left over or nothing but bones remaining, there is a huge variety of recipes and combinations out there that can extend the life of your turkey by days, weeks, or even months. [Edit]Ingredients [Edit]Day-After-Thanksgiving Panini - 2 slices of bread
- Thanksgiving leftovers (turkey, stuffing, mash potato, gravy)
- Lettuce
- Cranberry sauce
- Candied yams
- Butter
[Edit]Pulled Turkey Barbeque Sandwich - Dark turkey meat
- 2 hamburger buns, or sourdough buns
- Barbecue sauce
- Coleslaw
- Chili powder (optional)
- Sriracha sauce (optional)
- Mustard (optional)
- Bacon (optional)
[Edit]Turkey Stock - Cleaned turkey bones
- Celery bottoms
- Carrot tops
- Onion
- Bay leaves
- Water
- 1 teaspoon (5.7 g) of thyme and sage (optional)
[Edit]Stuffing and Turkey Casserole - Leftover turkey and stuffing
- 1 can of unconcentrated cream of mushroom soup
- 1 can of unconcentrated cream of chicken soup (optional replacement for mushroom soup)
- of white wine
- of milk (optional replacement for wine)
[Edit]Turkey Salad - Chopped potatoes, celery, and onion
- Turkey strips
- Cranberries
- Cucumber slices, cashew nuts, and hard boiled eggs (optional additions)
- Lettuce or spinach
- Mayonnaise, honey mustard, cranberry sauce, or lemon juice for dressing
[Edit]Day-After-Thanksgiving Panini - Grab two slices of your favorite type of bread. Any bread will do, but sourdough is considered best for paninis as it keeps its structure with wet fillings and toasts well.[1]
- Lay some lettuce and leftover cranberry sauce on a slice. The lettuce will prevent the sauce and fillings from making the bread too soggy, and the cranberry sauce will add a sweet touch.
- Layer slices of your leftover turkey on top of the cranberry sauce. Generally you should use just enough to make a single layer, to stop the sandwich from getting too big, but if you don't mind using a knife and fork, go ahead and add as much as your heart desires.
- You can optionally spread mashed potatoes or stuffing on the turkey for a heartier panini. You can certainly add both, but it will end up being a heavy meal to eat in one sitting.
- Mash up some candied yams to add a sweet touch to the panini. This is not required to make the panini, but some find that the candied yams make the sandwich taste sweeter. If you used a lot of cranberry sauce, candied yams can counteract its tartness but can also make the sandwich overpoweringly sweet, so be careful of how much you add.
- Pour gravy on the top of your fillings and put the bread slices together. Don't go overboard on gravy, as you still have to cook the panini and a runny sandwich is hard to grill correctly.[2] Put the sandwich together and spread a light layer of butter on the outside of the bread.
- A good rule of thumb is to use enough gravy to be able to spread a thin layer on the top slice, so that the bread absorbs some of the liquid and becomes more flavorful while also controlling the gravy's messiness.
- Cook on medium-low heat in a grill pan or skillet. Cook it until the bread looks crusty, not burnt, and make sure the fillings are hot. You can use a panini maker if you have one, but it is not required. Once it's done, grab a plate, a knife and fork if the sandwich is gigantic, and enjoy!
[Edit]Pulled Turkey Barbeque Sandwich - Peel off pieces of dark turkey meat, and toss them into a bowl. Pulled turkey barbeque is best with the darker parts of the turkey meat because of its richer flavor and higher fat content, but can be made with any part of the turkey, except of course the bone. Use as much leftover turkey as your heart desires, there is no set amount you should use.[3]
- Add your favorite barbecue sauce to the bowl and mix thoroughly. Use enough to coat all the turkey in a thin layer of barbeque - don't go overboard or you will completely mask the turkey flavor with smoky barbeque.
- If you like your barbeque sauce on the hot side, sprinkling a dash of chili pepper or sriracha sauce into the bowl will add a subtle heat element.
- On the other hand, if you like your barbeque sauce spicy, add a little mustard to the bowl and mix thoroughly.
- Add the mixed turkey and barbeque sauce to a saucepan over medium heat. Cook the turkey until it is cooked through, and stir it every few minutes to make sure it is heating up evenly.
- You can also add bacon to the saucepan for a little extra smokiness. Chop up and saute the bacon until it is crispy in the saucepan before adding the barbeque sauce and turkey.[4]
- Toast some buns as the turkey cooks in the barbeque sauce. Use hamburger buns for a sloppy joe style sandwich, or sourdough buns if you want to absorb some of the barbeque into the bread.
- After toasting the buns, add a layer of coleslaw on the bottom bun for a little extra crunch and refreshing flavor to the smoky barbeque sandwich.[5]
- Add a good amount of barbeque turkey to your bun, and feast! Be prepared to get messy, and think about using a knife and fork if the sandwich ends up being large. Barbeque turkey sandwiches go fantastically with sweet apples, so consider garnishing your plate with a few slices.[6]
[Edit]Turkey Stock - Roast the turkey bones in the oven on a baking sheet. Peel the leftover bones as clean as you can of any pieces of meat or skin. Put the bones on a baking sheet in a single layer, and roast at until it is browned.
- Add chopped onion, celery, carrots, and bay leaves to a large pot. Celery bottoms and carrot tops (with the leaves removed) are best for this step as they are usually thrown away, like turkey bones, but contain a lot of flavor perfect for preparing stock.
- Sprinkle 1 teaspoon (5.7 g) of thyme and sage, and add the skin, fat, and meat that you removed from the bones. Keep everything in big chunks for easy straining when the stock is finished. Thyme and sage are optional, but can infuse your leftovers with fresh flavor.[7]
- Toss the roasted bones into the pot, and cover ingredients with water. Fill the pot with water so that it covers the ingredients about higher than the surface. Using more water than this will make your stock taste thin and watery, but use any less and the water could evaporate and you won't have a high yield of stock when finished.
- Simmer the stock for 3 hours, adding water as needed. On a very low heat, let the ingredients get to know each other in the pot and keep an eye on the water level. If the water level starts going down due to evaporation, re-fill it as necessary.[8]
- Strain out all the veggies and meat with a fine-mesh strainer. After the stock has simmered, use a mesh strainer to separate the delicious stock from the ingredients. Throw away the veggies and meats, as all the flavor has been absorbed by the stock and it will be mushy and unappetizing.
- Let the stock cool for about an hour, then remove excess fat. Any extra fat will rise to the surface of your stock, where you can easily skim it away. Don't worry if you can't get it all - when the stock gets cold, the fat will solidify and you can just lift it off the surface.
- You can freeze or refrigerate the stock for up to 3 months in a sealed container to use in later recipes or as a warming broth in the winter.[9]
[Edit]Stuffing and Turkey Casserole - Mix your leftover turkey and stuffing together in a casserole dish. Use as much turkey and stuffing as you like, but don't fill it over the rim of the dish or you won't be able to add anything else to the casserole without it spilling over.
- Pour a can of cream of mushroom soup and white wine over the casserole. Use a full can of cream of mushroom, but try to avoid using concentrated soup. Add about of white wine to the casserole as well.
- You can use cream of chicken soup if you want the casserole to taste meaty rather than mushroomy.[10]
- If you prefer to avoid alcohol, you can use of milk instead of white wine.
- Bake the casserole at for 20 to 30 minutes until golden. Be sure to press the casserole down into the pan to make sure it does not overflow the casserole dish when cooking. Look for the stuffing to start browning very lightly on top to know when it is finished cooking.[11]
- You can broil the casserole for up to 5 minutes if you want the top to be extra crispy, but be careful of leaving it in the oven too long at this high a heat or you could burn it.
- Allow the casserole to cool for a few minutes, and serve. You can add leftover roasted veggies as a side, or enjoy the savory and filling meal on its own.
[Edit]Turkey Salad - Chop up the potatoes, cranberries, celery, and onion. Chop each ingredient into small pieces and mix together thoroughly in a large bowl. If you are using fresh veggies rather than leftover veggies, be sure to cook them properly first in a skillet.
- Potatoes can take a little while to be ready to add to a salad, so be sure to boil them in advance. The same goes for onion, which can be sauteed ahead of time if you want them hot, or can be left raw for a cold salad.
- Mix the leftover turkey with your veggies and additions in the bowl. Make sure your ingredients are spread evenly throughout while mixing, and be careful not to add too much or you risk masking the flavor of the turkey.
- Some common additions to add to the top of a turkey salad include cucumber slices, cashew nuts, and hard boiled eggs.
- For a green salad, add a layer of lettuce or spinach to the bottom of your bowl and add your other veggies and turkey on top.
- Add a salad dressing to the top of your salad and enjoy. Light mayonnaise is a great dressing for this salad as it goes well with both the potatoes and hard boiled eggs, but don't use too much or it can overpower other flavors. Honey mustard is a good dressing as well for its sweet and savory flavors, and cranberry sauce can turn the salad into a Thanksgiving specialty. You can also use lemon juice as a lighter alternative.[12]
[Edit]Things You'll Need [Edit]Day-After-Thanksgiving Panini - Grill pan or skillet
- Masher
[Edit]Pulled Turkey Barbeque Sandwich [Edit]Turkey Stock - Chef's knife
- Baking sheet
- Mesh strainer
- Large pot
- Wooden spoon
[Edit]Stuffing and Turkey Casserole - Casserole dish
- Oven with broil setting
[Edit]Turkey Salad - Chef's knife
- Bowl
- Skillet for sauteing veggies
- After using the turkey leftovers, if you still have some remaining, you can freeze it to use at a later time. Turkey will stay good frozen for about 6 months. Be sure to re-heat it to an internal temperature of before you eat it to make sure the meat is safe to eat.
[Edit]Related wikiHows
[Edit]References [Edit]Quick Summary |
| How to Cook Cranberries Posted: 26 Nov 2020 04:00 PM PST If you have fresh or frozen cranberries on hand, you may be wondering how to cook them. Try whipping up a delicious cranberry sauce on your stovetop or roast the cranberries in the oven for a unique spin on the traditional sauce. If you want a decadent treat, try baking cranberries in the oven with a bit of brandy. The most important thing to remember when cooking cranberries is to follow the recommended cook times. If you overcook cranberries, they'll get mushy and bitter! [Edit]Ingredients [Edit]Stove-Top Whole Cranberry Sauce - 12 oz (340 g) of fresh or frozen cranberries
- 1 cup (200 g) of white granulated sugar
- of water
- 1 strip of orange or lemon zest
- Salt and pepper to taste (optional)
Makes about 4 servings [Edit]Oven-Baked Brandied Cranberries - 1 pound (453 g) of fresh or frozen cranberries
- 2 cups (400 g) of granulated white sugar
- 1 tablespoon (28 g) of orange zest
- Pinch of kosher salt
- 1/4 cup (60 ml) of brandy, Grand Marnier, or orange-flavored liqueur
Makes about 4 servings [Edit]Roasted Cranberry Sauce - 24 oz (680 g) of fresh or frozen cranberries
- 1 shallot, thinly sliced
- 1 cup (200 g) of light brown sugar (packed)
- 1 teaspoon (4 g) of finely grated lemon zest
- 1 teaspoon (4 g) of finely grated orange zest
- 1/4 cup (60 ml) of fresh orange juice
Makes 6 to 8 servings [Edit]Stove-Top Whole Cranberry Sauce - Empty 12 oz (340 g) of fresh or frozen cranberries into a large saucepan. Dump the cranberries into a colander and rinse them off thoroughly with plain water. Then, place a large saucepan on a stove burners and pour the berries into the saucepan.[1]
- You may not need to rinse store-bought frozen cranberries, but it wouldn't hurt. If you froze the cranberries yourself, go ahead and rinse them off.[2]
- You don't need to thaw frozen cranberries before you use them.[3]
- Move 1/2 cup (60 g) of cranberries to a bowl and set them aside. Take about ½ cup (60 g) of the cranberries out of the saucepan, put them in a bowl, and leave them in a safe spot on the counter for now. You won't need these until you get to the end of the recipe.[4]
- Add the sugar, orange or lemon zest, and water to the saucepan. Measure out 1 cup (200 g) of white granulated sugar and pour it over the cranberries. Rinse off an orange or a lemon, use a vegetable peeler to remove 1 strip of the rind, and drop the zest into the saucepan. Then, add of water.[5]
- The size of the zest strip is totally up to you.
- Heat the mixture over low heat for about 10 minutes. Stir the mixture every couple of minutes with a wooden spoon or other utensil as it heats up. Continue heating the mixture until the sugar dissolves completely.[6]
- Turn the heat up to medium and cook the mixture for 12 minutes. Remember to stir the cranberries every few minutes to prevent sticking or scorching. Continue cooking the mixture over medium heat until the cranberries burst. This should take about 12 minutes, but be sure to keep an eye on them.[7]
- Continuing to cook cranberries over medium heat after they burst can make them bitter.[8]
- Turn the heat down to low and stir in the reserved cranberries. Lower the temperature immediately and grab those reserved cranberries you set aside earlier. Dump them into the saucepan and stir the mixture thoroughly to combine the ingredients.[9]
- If you want the sauce to thicken up a bit, simmer the mixture on low for a couple more minutes until it reaches the desired consistency.[10]
- Add sugar, salt, and pepper to taste and take the pan off the stove. Give the cranberries a quick taste to see what you think. Feel free to add a little more sugar or even salt and pepper until you're happy with the flavor. Then, remove the cranberries from the heat and let them cool to room temperature before you serve them.[11]
- You can store leftovers in an air-tight container in the fridge for 1 week.[12]
[Edit]Oven-Baked Brandied Cranberries - Preheat your oven to . Get your oven nice and hot so it's ready to go as soon as you finish putting the dish together.[13]
- Most ovens take 10-15 minutes to fully preheat.
- Place the rinsed cranberries in a baking dish. Put 1 pound (453 g) of fresh or frozen cranberries in a colander and rinse them off with plain water. If you see any bruised or shriveled berries, pick them out and toss them. Then, dump the cranberries into your baking dish.[14]
- Store-bought frozen cranberries may not need to be rinsed, but it certainly wouldn't hurt. If you packed and froze the cranberries yourself, rinse them.[15]
- Don't worry about thawing frozen cranberries before using them. They're ready to go as-is.[16]
- Stir the sugar, orange zest, and a pinch of salt into the cranberries. Measure out 2 cups (400 g) of white sugar and pour it over the cranberries. Zest an orange and add 1 tablespoon (28 g) of the zest to the mixture. Then, add a pinch of kosher salt and stir the ingredients together to combine them.[17]
- Cover the baking dish with foil and bake the cranberries for 30 minutes. Slip a piece of aluminum foil over the mouth of the dish and fold it over the edges so it stays in place. Pop the dish into your oven and let the cranberries bake for half an hour.[18]
- You don't need to check on or stir the cranberries during this time.
- Uncover the dish, stir the mixture, and bake it for 10 more minutes. Use an oven mitt to pull out the oven rack. Carefully remove the foil and set it aside. Give the mixture a good stir and pop it back in the oven for about 10 minutes so the mixture can thicken.[19]
- The cranberries are ready to take out when you see them bubbling.
- Stir in the brandy and let the dish sit for 10 minutes before you serve it. Take out the dish and place it on a heat-safe surface. Measure out 1/4 cup (60 ml) of brandy, Grand Marnier, or other orange-flavored liqueur and pour it over the cranberries. Stir the mixture gently and give the cranberries a few minutes to cool off a bit before you serve them.[20]
- Refrigerate leftovers in an air-tight container and enjoy them within a week.[21]
[Edit]Roasted Cranberry Sauce - Position a rack in the upper third of your oven and preheat it to . Adjusting the position of the rack increases the direct heat on the cranberries and gives them that nice roasted flavor. Let your oven preheat to while you put together the rest of the dish.[22]
- Put the rinsed cranberries in a baking dish. Dump 24 ounces (680 g) of fresh or frozen cranberries in a colander. Give the cranberries a quick rinse, toss out any bruised or shriveled ones, and pour the rest into the baking dish.[23]
- Thawing frozen cranberries isn't necessary.[24]
- Stir in the shallot, brown sugar, zest, and orange juice. Thinly slice 1 shallot and drop the slices into the dish. Then, add 1 cup of light brown sugar. Zest the orange and lemon and add 1 teaspoon (4 g) of each. Then, pour in ¼ cup (60 ml) of fresh orange juice and stir to combine the ingredients.[25]
- Roast the cranberries uncovered for 1 hour, stirring them occasionally. Place the baking dish on the top rack in your oven and leave the cranberries to roast for about an hour. Give the mixture a good stir every 20 minutes or so as it cooks. Remove the cranberries once they get soft and the juices thicken in the dish.[26]
- The sauce will get thicker as it cools, so don't worry if the dish looks a little watery after 1 hour.
- Let the dish cool to room temperature before you serve it. The cranberries are very hot after an hour of roasting, so give them plenty of time to cool off. This also gives the sauce a chance to thicken up a bit more before you serve it.[27]
- Store leftover sauce in an air-tight container for about a week in the fridge.[28]
- Always rinse off fresh cranberries and pick out any damaged ones before you cook with them.
[Edit]Warnings - Avoid cooking cranberries for more than a few minutes after they burst open to prevent them from getting bitter.[29]
[Edit]Things You'll Need [Edit]Stove-Top Whole Cranberry Sauce - Colander
- Large saucepan
- Wooden spoon
- Small bowl
- Vegetable peeler or zester
- Air-tight container
- Measuring cups and spoons
[Edit]Roasted Cranberry Sauce - Colander
- baking dish
- Wooden spoon
- Vegetable peeler or zester
- Aluminum foil
- Air-tight container
- Measuring cups and spoons
- Oven mitt
[Edit]Oven-Baked Brandied Cranberries - Colander
- baking dish
- Vegetable peeler or zester
- Air-tight container
- Measuring cups and spoons
- Oven mitt
[Edit]References |
| How to Deep Fry a Turkey Posted: 26 Nov 2020 08:00 AM PST Deep-fried turkey is delicious, but the process can be dangerous if you don't know what you're doing. However, if you follow the steps carefully, you can prepare a tasty turkey dinner for your family and friends! Before frying, always make sure your turkey is fully defrosted in order to avoid explosions when the turkey comes in contact with the frying oil. [Edit]Seasoning the Turkey - Choose a turkey that's about . Most fryers can handle a bird up to , but you risk displacing too much oil if you use the largest size that will fit into your fryer. Also, smaller birds tend to cook more evenly.[1]
- You can estimate about 1 serving of turkey for every pound (0.4 kg) of bird, so a turkey will serve up to 15 people.
- Defrost your turkey completely before you fry it. Leave your turkey in the refrigerator until it's thawed out. It's extremely important that your turkey be completely thawed out before you attempt to fry it. Ice crystals can cause your oil to spatter or even explode, which can cause severe burns to anyone standing nearby.[2]
- Allow your turkey to thaw for 24 hours for each of weight. For instance, a turkey would need to defrost in the refrigerator for 3 days.
- To make sure the turkey is completely thawed, feel it inside and out to make sure there are no cold or hard spots in the meat. Be sure to check between the ribs inside of the turkey's cavity, since this is often the last place to thaw.
- Remove the giblets and the neck if your turkey is fresh. Most turkeys you buy from the grocery store already have the neck removed, but if you have a fresh one, it may still be attached.[3]
- Open the neck cavity and make a small slit where the turkey legs meet the breast. This will help ensure that the oil can flow freely through the bird, helping it to cook more evenly.[4]
- Most frozen turkeys will already have this done, but fresh turkeys will not.
- Place the turkey in the fryer and cover it with water to measure the oil you'll need. The turkey should be covered by about of water, and you should have between the water level and the top of the fryer. You can either measure the water as you put it into the pot or after you remove the turkey.[5]
- If you don't have enough space between the water and your fryer, you run the risk of oil splashing out while your turkey is cooking.
- Dry the frying pot thoroughly after you pour out the water.
- Make sure to do this step before you dry and season the turkey.
- Double-check that your turkey is completely thawed out and dry. Feel inside the cavity and between the ribs to make sure there are no remaining ice crystals, then use paper towels to completely dry the turkey inside and out.[6]
- Season the bird with a dry rub. You can purchase a prepared rub, or you can make your own blend from your favorite seasonings. Carefully separate the skin from the meat of the bird, then place most of the rub beneath the skin. You can use any remaining rub inside of the cavity and on the skin.[7]
- Some people prefer to brine their turkey in saltwater or inject it with liquid seasoning. These methods are not recommended, since the extra liquid can cause the oil in your fryer to spatter.
[Edit]Setting up the Fryer - Check your fryer to be sure it's in good working order. Your fryer should have a burner, a solid stand, a hanger or basket, and a thermometer. You will also need a propane tank and a fire extinguisher rated for grease fires.[8]
- You don't have to have a fryer specifically for turkeys, but it should be big enough to accommodate your bird.
- Set up your fryer at least away from any buildings. This includes overhangs, garages, and carports. Even if you're very careful, an oil fire can flare up quickly, catching nearby structures on fire.[9]
- Choose a level spot on concrete or dirt for your fryer and propane tank. You should never place your fryer on a wooden surface since oil drips can easily catch on fire from the burner. Be sure to place your propane tank as far away from the fryer as you can without stretching the line leading from the tank to the burner.[10]
- Fill the fryer with the determined amount of vegetable oil. Peanut oil is the most commonly used oil for frying, due to its low smoke point. However, you can use other vegetable oils with a smoke point of at least , including safflower and corn oil.[11]
[Edit]Frying the Turkey - Light the burner and monitor the oil until it reaches . You may want to use a long-reach lighter or a long match. Use a thermometer to keep a close eye on the temperature as you heat the oil to make sure it doesn't get too hot.[12]
- If your oil gets too hot, the outside of your turkey will cook faster than the inside, resulting in an undercooked bird. You also increase your risk of a grease fire.
- Place the turkey in the basket or attach it to the hanger. If you have a hanger, push the long end through the cavity of the turkey so that the hooks are firmly seated on the bottom of the turkey. Attach the handle and lift the turkey to make sure it feels secure.[13]
- If you have a basket, place the turkey breast-side down.[14]
- Slowly lower the turkey into the oil. If the oil starts to spit, slowly lift the turkey back out. Do not drop the turkey in the oil![15]
- If you have to take the turkey out, double-check that the oil is the correct temperature and that the turkey is completely cleaned out and dried. Usually, spitting oil is a result of moisture coming into contact with the hot grease.
- Cook the turkey to a temperature of . A general guideline for how long this will take is roughly 3 minutes for each pound (0.4 kg) of bird, but you should always go by the internal temperature of the turkey rather than the cooking time.
- Slowly lift the turkey out of the oil when it's time to check it. If you have a basket, use oven mitts to lift it by the handle. If you are using a hanger, carefully fish the turkey from the fryer. Allow the oil to drain off as you lift the bird.[16]
- Test the temperature in both thighs and both sides of the breast. Use an instant-read thermometer to ensure you get an accurate reading. The temperature of the turkey should be a minimum of .[17]
- Allow the turkey to rest for 20 minutes before carving. The juices from the turkey need time to redistribute throughout the meat in order to get the best results. You can drain the turkey on paper towels or on a rack.
[Edit]Cleaning up the Oil - Let the oil cool before you dispose of it. Leave the oil in the fryer until it has completely cooled. It should be about room temperature before you attempt to pour it out of the fryer.[18]
- Pour the oil into disposable containers and throw them away. If you're worried about the oil spilling from the containers, place them in the freezer and let the oil congeal, then discard the containers.[19]
- Clean the grease from your fryer and the burner. Remnants of used grease can cause a fire next time you use the fryer if you don't thoroughly clean it after each use.[20]
[Edit]Things You'll Need - 1 turkey
- Peanut or vegetable oil
- Dry rub
- Thermometer
- Burner
- Frying pot
- Stand
- Hanger or basket
- Propane tank
- Lighter or match
- Fire extinguisher
[Edit]Warnings - Make sure your turkey is fully defrosted before you deep fry it in order to avoid an explosion when the turkey comes in contact with the oil!
- Read all of the instructions that come with your deep-fryer, and adjust your method accordingly.
- Keep children and pets far away from the deep-fryer so they don't get hurt.
- Never use an outdoor fryer indoors or an indoor fryer outdoors.
- Wear heavy oven mitts, closed-toe shoes, and long pants when lowering the turkey into the fryer.
- Never pour cooking oil down a drain.
[Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
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