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Gobble Gobble

Posted by Hallee on Aug 27, 2010 in Budgeting, Hallee's Galley, Housekeeping, Preserving, Stewardship |

Several months ago, our local Kroger had turkeys on sale for 59¢ a pound.  I checked with Heather at Couponning 101 if that was a good deal, because I typically just shop for meat and staples at the commissary.  She told me it was, so I bought two of them.

I put them in the freezer intending to get to them, then forgot I had them until I was menu planning for Gregg to come home.  My parents were coming in town to visit him, so I pulled both turkeys out of the freezer and defrosted them.

Each turkey was about 12 pounds, and cost about $7.  Out of the $14 I spent, I was able to do the following:

  • Serve a roast turkey dinner, with all of the trimmings, for my family and my visiting parents.
  • I removed the leftover breasts and thighs from that turkey and we served it for dinner the next night.
  • Using the remaining carcass, including the legs and internal organs, I added water, carrots, onion, celery, salt, pepper, sage, and parsley to the roasting pan and let it cook on low over night.  I strained that and got 2 gallons of rich and hearty tasty turkey broth that I saved in 1 cup increments in breastmilk bags.

  • I bagged the strained meat and saved it for treats for my dogs.  (Although, in hindsight, I probably should have labeled it clearer.  Hopefully, no one will see this in my fridge and get the wrong idea – heh.)

  • I roasted the second turkey and removed one breast.  With some broth from the roasting pan and that breast, I made Hallee’s White Chili for dinner guests, feeding 6 adults and 4 kids.  Out of that batch of chili, I was able to freeze 2 more 2-quart bags.
  • I removed the other breast and made sandwiches for Kaylee’s lunch for the week.
  • With the remaining carcass, including the legs and thighs, I covered them with water, added salt, pepper, sage, marjoram, onion, celery, and carrots and made 4 gallons of base for turkey soup.  To this base, I can add noodles, rice, a cream base, or beans to make any number of soups in the coming fall and winter months.

For $14, I was able to come up with 10 dinners, 5 lunches, and 32 cups of broth.

I guess Heather was right – they were a great deal!

Hallee


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