I made a roast turkey last week and was very pleased with how I used it. We ate the turkey one day, then I used leftovers to make a pot pie, and also a curry turkey salad. And I made some delicious gravy.
THE TURKEY- Usually, i just use a turkey bag and follow those directions. The turkey always turns out moist.
THE GRAVY- After roasting the turkey, keep all the juices in the bottom of the roaster (if you are using a turkey bag, you just pour it out into the pan)
Place the roasting pan on burners on top of the stove, medium heat. Scrape the pan to release any good bits off the bottom. Simmer, then add 4 TBS butter til melted.
Add 1/3 c flour and whisk continously for 1 minute.
Heat up four cups of turkey or chicken stock, and add to the pan, whisking for about 5-10 minutes until thick.
Season to taste.
FOR FUTURE RECIPES: Shred 2 cups of turkey for pot pie. Chop 2 cups for curry salad.
POT PIE- This was easy and delicious.
1 stick butter divided
2 carrots diced
1 TBS thyme, fresh, minced
salt and pepper
3/4 c frozen peas
2 c shredded leftover roast turkey
1/4 c flour
1 3/4 milk
store bought pie dough
1 egg lightly beaten
Preheat oven to 425.
Place 1/4 c butter into saute pan and melt over med high heat. Saute carrotts for 4-6 min. Add some onion power, if you like. I don't use real onion in recipes because Holly doesnt like them, so I often use powder instead.
Add Thyme, salt and pepper
Fold in peas, continue to saute for 5 min.
Remove from heat, toss in a large bowl. Add turkey to the large bowl. Mix.
In Med saucepan, melt 1/4 c butter. Sprinkle flour over butter and whisk 3-4 minutes. Pour milk into this mixture and continue to whisk. Season with salt and pepper
, continue whisking 4-5 minute more until thickened. Remove from heat and fold into turkey-veg mixture.
You can make the pie different ways. I poured the turkey mixture into a casserole and covered with pie crust. I cut slits in the crust and brushed with an egg wash.
Bake at 425 for 30-35 minutes or until golden brown.
CURRY CHICKEN WRAP
1/2 C MAYO
1/4 C dry white wine
1/4 c chutney
3 TBS curry powder (i actually use a little less)
2 cups cooked turkey (can use chicken also)
stir ins--golden raisins
red onion, chopped
chopped toasted pecans
flour tortillas or wraps
In a bowl, combine the salad ingredients(the first five) and chill for an hour.
In order to please my picky family, I allow each child to chose stir-ins. I love them all! MIX A portion of the salad with whatever stir ins you please. Place this in a wrap, add some lettuce if desired, roll and enjoy!!
And that's what you can do with a turkey!!! Three delicious meals .