Making Cents With Turkey

“The bones of a small turkey and a large turkey weigh almost the same, thus you get more meat per pound when you buy a large bird. To get more meals out of a turkey, try dividing it into meal-size portions before you cook it…

“By cooking only portions of the turkey at one time, you are less likely to become tired of it. However, the meat left from a turkey, roasted whole, can be frozen in convenient portions for later meals.

“Be sure to boil the turkey carcass after you have cut off the meat. It is surprising how much boned turkey you get by pickng from the bones the chunks of meat loosened by this extra cooking. The broth is another bonus, as is the fat you can lift from the top after it has hardened in the refrigerator. Like chicken fat, it is an excellent substitute for cooking oil.

“If you can’t use or afford a whole ham or turkey, share one with a friend, The butcher can divide either one for you, right down the center, so that you will each get an equal share of the choicer portions.”

~ It Makes Cents: The Family Thrift Book by Vi Judge (Horizon Publishers, 1983)

This entry was posted on Monday, October 20th, 2008 at 3:31 pm and is filed under Holiday Meals, Meats. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.