Q I always (must!) cook a large turkey for Thanksgiving. Can you offer some tips on handling leftovers and ways to use them?
Anne, Victoria
ALike Anne and I'm sure many other folks, I can't resist cooking a large turkey. It presents well, will have plenty of room for stuffing and will provide ample and tasty leftovers. But we'll want make sure the latter is safely handled and gets used up.
After the big meal, Health Canada says that you should refrigerate all leftovers within two hours to minimize the chance of bacteria growing. They also say, once refrigerated, to use leftover turkey meat, bones, stuffing, gravy and other cooked dishes within four days, or freeze right away for later use.
With regard to turkey, when the meal is done, I'll remove the meat from the carcass as soon as I can. Then I'll set it on a platter or baking sheet, cool to room temperature if still warm, and then wrap and refrigerate. I'll also wrap and refrigerate the bones.
The next morning, I'll make turkey stock. I can use that stock for soup, as the base for a turkey stew or other dish or freeze it and use it as the base for the gravy I'll serve with my Christmas turkey.
To make turkey stock, break the carcass into large pieces and place in a tall, large pot. Add a large onion, carrot and celery rib, all sliced, a few black peppercorns, pinches of thyme and two bay leaves. Pour in 12 cups of cold water, ensuring the bones are well covered. Gently simmer the stock - small bubbles should just break the surface - for two to three hours, or until a rich turkey taste is achieved. Add additional water during simmering if needed. Do not cover stock when simmering. Steam will rise, hit the lid of the pot, drip back into the stock and water down its taste.
Strain the stock, cool and refrigerate overnight. Remove any solidified fat and the stock is ready to use or package and freeze for up to three months.
With regard to the leftover meat, my family always allocates some for sandwiches we'll enjoy for lunch the day after Thanksgiving. We will also allocate some meat to have a repeat turkey dinner with all the other leftovers two or three days after the initial feast.
Health Canada says to reheat leftovers, such as turkey and potatoes, to at least 165 F. You should also bring leftover gravy to a full, rolling boil and stir a few times while doing so.
The sandwiches my family makes are usually the sliced-bread, mayo, lettuce, cranberry sauce type. However, if Anne's feeling adventurous, she could use slices of the cooked turkey to make a wrap or quesadillas.
She could also use it in a grilled sandwich, where the turkey is accompanied with sliced Brie cheese and cranberry sauce.
Another option is to heat slices of turkey in a skillet with barbecue sauce and then pile it on crusty buns with onions, pickles and lettuce.
Lastly, she could also make hot turkey sandwiches, where thin slices of turkey are heated in leftover gravy and set on sliced bread.
Leftover cooked turkey could also be used to make another dish to enjoy now, or freeze for another time, such as a soup, curry or today's chili recipe. Or Anne could simply slice, dice or cube the meat, depending on how she thinks she'll you use it, put it in freezer bags or containers, label, date and freeze for up to three months, and thaw and use when ready.
Note: For complete information on safely handling a turkey, before and after cooking, go to Heath Canada's website, hc-sc.gc.ca, and search Turkey Food Safety Tips.
TURKEY AND BLACK BEAN CHILI
Leftover turkey, beans, vegetables and spice combine in this hearty chili. Serve the chili with tortilla chips. If desired, garnish bowls of it with grated Monterey jack or cheddar cheese, chopped cilantro and sour cream or yogurt. Once cooled to room temperature, this chill can be packaged and frozen to thaw and reheat at another time.
Preparation time: 25 minutes
Cooking time: About 55 minutes
Makes: 8 to 10 servings
2 Tbsp vegetable oil
1 medium onion, diced
1 green bell pepper, diced
1 large celery rib, diced
2 garlic cloves, chopped
1 (28 oz/ 798 mL) can crushed tomatoes
1 (28 oz/ 798 mL) can diced tomatoes
2 (19 oz/540 mL) tins black beans, drained, rinsed in cold water, and drained again
1 1/2 cups beer or turkey or chicken stock
2 cups diced cooked turkey meat
4 tsp chili powder
2 tsp ground cumin
1 tsp dried oregano
- hot pepper sauce to taste
1 cup fresh or frozen corn kernels
Place the oil in a large pot or Dutch oven set over medium heat. When hot, add onions, bell pepper, celery and garlic and cook 5 to 6 minutes, until softened. Mix in remaining ingredients and bring to a gentle simmer. Partially cover and simmer about 45 minutes, until the chili is richly flavoured, thickened and bubbly. Taste the chili and add salt and pepper, if needed.
