I really hate wasting food if I can help it. Many times, if some food gets a little old and becomes “questionable”, my dogs/chickens/pigs/rabbits at least get to enjoy it. Leftover Thanksgving turkey is another thing, however. Because… duh – turkey!
Seriously, how many people cook a whole turkey more than once or twice a year anyway? Why not make it last as long as possible by “stretching it” so to speak… Waste not!
So last Sunday I canned… Because I can… And I suffer from OCD. It’s a real struggle… “Obsessive Canning Disorder.”
But first, I pulled all the meat I could from the leftover turkey carcass and set it aside. Then, I roasted the turkey carcass (major flavor booster) at 400 F until it started browning up a bit, then I simmered it all down on the stovetop with 16 cups of water, 2 stalks of celery, 2 medium onions, 5 black peppercorns and 2 bay leaves until it condensed, and looked and smelled magical. Then I strained all the bits out with cheese cloth and pressure-canned the remaining liquid gold (a.ka. “stock”).
It tasted amazing and my kitchen smelled fabulous. I also canned all the turkey that I previously removed from the carcass, and simply pressure-canned it in lightly salted water.
Now I have canned turkey and delicious broth on the shelf waiting for me anytime I want fast homemade noodles and gravy, or turkey soup, or turkey pot-pie, or turke rice with gravy, etc… You get my point. Don’t waste that stuff! Pressure can it and use it up! Or make bone broth – whatever! Just try not to waste it. That Turkey deserves the respect! ~A
