Storing cooked turkey so it is used before it spoils

[Opti]

Reading the thread with people with stockpiles of food perhaps some of you could give me suggestions. I finally cooked the turkey I got for Christmas from the food pantry. This time I decided to acknowledge I didn't get to all the meat in time with the last turkey and didn't pick this carcass entirely clean before pitching it.

Right now I basically have two tupperware type containers containing the meat. One has mostly leg, thigh, and wing meat and the other the white meat. Since it is approaching a week
the meat has been refrigerated I think I should split it up and put most in the freezer. I think last time part of my mistake might have been using containers too large so when I defrosted them I didn't go through them quick enough before it spoiled. I have very few small containers, which I use weekly anyway, but I do have some not too huge reuseable lighter containers. Any suggestions on how to freeze the meat so I use it instead of needing to throw stuff out due to spoilage?

[deantrip]

You can use double freezer bags, small portion sized inside the large gallon bags.  Just pull out a bag or two at a time as you need them, quick and easy.  You can then thaw in the fridge, sink, etc.

[chiver78]

I do the double bag thing too. I use snack-size bags that are essentially single-serve (if not enough for leftovers, depending what I'm doing with it) and then put all the portions into the XL freezer bags.

seems to work okay for me, but I only freeze slices or chunks - like what you get when you're deconstructing the carcass. I've never tried freezing a whole breast or anything that big.

[Apple]

I also do the double-bag thing.  Or, wrap it in press-and-seal wrap, then put those in a freezer bag.  Sometimes, if I have some gravy leftover, I'll put the gravy and meat in a bag and use it to make a pot-pie or shepherd's pie later.

Key is to get as much of the air out as possible to reduce freezer burn.

[Tennesseer]

Why not make a turkey stock and freeze that in portions. Or at least make some stock with part of what remains.

[mmhmm]

Another double-bagger here.  It's worked well for me, since there are only two of us and I have to do a lot of freezing because it's so difficult to buy for only two.

[Opti]

Thanks for the suggestions. To save money I might try a modified version of what you double baggers do. Single bag some portions but put them inside the tupperware or plasticware containers.



Anyone know if you can make stock from the neck and giblets? (I've already used the "stock" from the drippings making the turkey.)

[chiver78]

I've never tried anything with the neck or giblets, but the "stock" isn't just drippings.....once you strip the meat off the bones, throw the bones back in a stock pot with carrots/onion/celery/garlic/seasonings of your choice w/enough water to cover it all and simmer for at least an hour and a half

[mmhmm]

You can put your neck and giblets right into your stock (as chiver has kindly defined for you).  They can cook right along with the veggies.  Just dip them out when the stock is done.

[chiver78]

you put the neck and giblets in your stock pot??    I do everything I can to strip away as much skin as possible....and then I still double-strain it before portioning off for the freezer - once after cooling to pull out as much of the separated fat as I can.

ya learn something new every day, I guess!

[mmhmm]

Yep.  I put the giblets right into the stock (I don't use the liver, if one is there).  I, too, strain well before I prepare it for freezing.

[Opti]

Chiver, I know the drippings aren't technically stock. I tend to save to save drippings for later use. The fat that rises to the top I use as flavored fat and the rest liquid or gelled I use like stock hence the quotes, "stock". Hope that clarifies.


Lone, not a fan of plastic either. Hard, old plastic is usually safer so I buy few plastic bags for food. I tend to freeze my meat portions in foil which recycles nicely.