Turkey Tips and Tricks

If your family is anything like mine, Thanksgiving dinner is the dinner that keeps on giving. Even though we only get a small bird (usually no more than 12 pounds for 3 people), it's almost certain that we will be eating turkey in various combinations for the next week.

If you've got a lot of leftover turkey in the fridge and are looking for ways to spice up your leftovers in the next few days, take a look at these terrific variations on Thanksgiving leftovers.

Hearty Turkey Stock

When you've finished picking the bones of your turkey clean, don't throw out the carcass! You can use the leftover bones from your turkey as the base of a flavorful stock that you can use for soups, stews, and sauces. This works best the day or two after the turkey has been cooked. 

5 pound turkey carcass, with a little bit of meat still attached to the bones

3 large onions, halved with the skin on

1/2 pound of carrots, peeled and cut into large pieces

2 large celery ribs, sliced

2 tsps dried thyme

1 tsp pepper

8 sprigs of parsley

First, break up the carcass into smaller pieces. If there are pieces of meat or fat left on the bones, make sure to add them to the stock for extra flavor. Once you have done this, combine all of your ingredients in a large stockpot. Add enough cold water to submerge the ingredients by about 3 inches. 

Bring the stock to a boil and then quickly reduce to a simmer, where bubbles barely break the surface. Make sure that the stock does not boil or come to a rapid simmer. Simmer until flavorful--about 2 or 3 hours--skimming the fat off the top as it cooks.

Strain the stock through a fine sieve and discard the vegetables. To store your stock, refrigerate for up to one week or freeze for up to six months. 

Turkey BLTs

It's like the traditional favorite, except made with turkey instead of beef. A lighter alternative that will keep the lunchtime hunger at bay.

Your favorite sliced bread

Bacon

Mayonnaise

Tomato

Lettuce

Slices of turkey breast

Cook the bacon until it is the desired crispiness and dab off the excess oil on a paper towel. Meanwhile, toast your bread and chop your tomatoes. When the bread is done, add mayonnaise to each side and layer on the tomatoes, lettuce, turkey, and bacon. 

Turkey Salad Wraps

This is one of my favorite wraps that I order at the sandwich shop. The light honey-mustard and vinegar sauce is a nice kick to the turkey, and the arugula adds a bit of crunch. 

Serves 2

1 turkey breast, cooked, and diced

3 tbsps mayonnaise 

1.5 tbsps honey mustard

3/4 tsp white-wine vinegar
A few handfuls of arugula

Salt and pepper

2 wraps, preferably spinach

Take your diced turkey and put it in a medium bowl. Add the mayonnaise, mustard, vinegar, and spices, seasoning to taste, and making sure to coat the turkey thoroughly. Take the arugula and place a little in the center of each wrap, then spoon turkey salad down the center of the wrap. Fold the wrap up and serve with a side salad.

Rustic Turkey Sandwich

This take on a New England classic is sure to please. The rustic turkey sandwich, inspired by times in Vermont, combines Vermont cheddar with slices of apple for a real treat.

2 slices of toasted wheat bread

2 tsps mayonnaise

1 cup turkey meat

Half an apple, sliced

4 slices of extra-sharp cheddar cheese

Lettuce

Mustard

Bacon

Spread mayonnaise and butter on your bread. Lay down the lettuce, then the cheese and apple slices. Add the turkey and bacon and serve.

Curried Turkey Salad

Turkey can be a little on the bland side, especially after you've been eating it for days on end. What better way to spice up your turkey than to make a curry salad? This combines traditional curry salad ingredients such as celery, apple, and mayonnaise, but replaces raisins with dried cranberries, instead. An exotic take on your Thanksgiving leftovers!

2 cups of chopped and cooked turkey meat

1 apple, cored peeled, and chopped

1/4 cup dried cranberries (for an extra hint of Thanksgiving)

1 rib chopped celery

3/4 tbsp curry powder

1/2 tbsp honey

1/4 cup plain yogurt

1/4 cup mayonnaise

1/4 tsp ground ginger

Salt and pepper

In a small pan, heat your curry just enough so that it releases it's aroma. Promptly remove from heat, to avoid toasting and burning. Then, in a large bowl, combine the curry and spices with the yogurt, honey, and mayonnaise before adding the apple, celery, cranberries, and turkey. Stir to coat the turkey thoroughly and adjust spices to taste. Serve either as a side to a salad or as a sandwich.