10 turkeys in 10 weeks (give or take) what would you do?

Discussion in 'Poultry' started by griddler, Jun 3, 2010.

  1. griddler

    griddler Newbie

    Around Thanksgiving last fall turkeys went on sale for 39 cents/pound for birds over 20#.  Since I had the freezer space I got a bunch.  I have 10 left that I would like to use up by the end of the summer without too much repetition, and would appreciate the collective wisdom out there on how best to use them.  We have weekly gatherings of around 10 or so people which is about right for that much meat.  My preliminary thoughts are as follows:

    2 birds deep fried (4thof July and Labor Day)

    2 birds quartered (because of the size) and smoked on different weekends for sandwiches, quesadillas, tacos etc.

    1 bird ground into sausage, stuffed in pork casings and smoked

    1 bird ground into fresh sausage for fatties

    I still have more birds to use up.

    Any ideas would be appreciated.

    Thanks in advance
     
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    You have turkey soup, turkey sandwiches, turkey sausage, turkey bacon, turkey pot pies, turkey and noodles, turkey pat'e, turkey jambalaya, turkey nachos, turkey gumbo, turkey hung foo yon, turkey with grits, turkey used for a spare tire.........
     
    Last edited: Jun 3, 2010
  3. fatbaldguy

    fatbaldguy Newbie

    My initial thought would be to do several [maybe 4] at one time and then process them for sausage, etc.  That is always useful, and would freeze well and take up a lot less space.

    As for other things, soup is my favorite; I always make a batch of soup after a turkey, and again, soup freezes well if vac-packed and would be good for later in the fall.

    FBG
     

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