FREEZING LEFT OVER TURKEY
Source of Recipe
Open Line Bulletin 1965
Roast turkey freezes perfectly. Instead of trying to eat the holiday dinner leftovers within a few days, put them in the freezer for later enjoyment.
Refrigerate the turkey as soon as dinner is finished. Later, cut the meat from the bones and sort it into nice slices, good sized chunks and bits and pieces. Keep the dressing separate.
Turkey has a delicate flavor and dries out easily. Cover the meat with cool broth made with the stripped carcass or with chicken bouillon cubes or granules, or use canned chicken broth.
Package the chunks and bits and pieces in air and liquid tight freezer containers. Cover with broth leaving a good half inch of head space for expansion. Label and date.
You can freeze turkey dinners, complete with dressing and gravy or a frozen dinner tray with potatoes and another vegetable. Or you can put slices and chunks of light and dark meat, plus a spoonful of dressing, into freezer cartons and add enough cold gravy to cover and surround the meat.
Gravy thickens with freezing and reheating, so thin it with water or broth to about the consistency of thin cream.
Plan to eat frozen turkey within 2 or 3 months. Its storage life is somewhat shorter than that of chicken.
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