Celebrate Turkey All Month Long with Canadian Turkey #TurkeyTime #Giveaway ~ CAN 11/16

| October 18, 2018 | 246 Comments

Celebrate Turkey All Month Long with Canadian Turkey 

October. Canadians cheer when this month comes along so we can celebrate Thanksgiving with our loved ones. Many Canadians love to be thankful around the table with a lovely turkey as the star of the meal. It is thought that we have to wait until Christmas to carve another bird. This is not the case! Did you know October is Canadian Turkey Month? YES! Turkey can be enjoyed any time, whether it be for planning weeknight dinners, weekend family nights, or for a get-together with special friends. Canadian Turkey has so many different ideas to help Canadians add turkey to your favourite recipes to help you celebrate turkey all month long !

 

Celebrate Turkey All Month Long with Canadian Turkey

Photo credit: www.canadianturkey.ca; Whole roast turkey on a platter.

 

Roast turkey 101

Canadian families come in all sizes and can have different habits and dietary considerations. No matter the number of people tucking in to your dinner table each night, turkey can make each meal fit their needs.

Is roasting a turkey on your bucket list of things to try? Canadian Turkey can give you a helping hand! They have step-by-step HOW-TO videos to help you master the basics easily to accomplish this task. You will see just how simple it is to put together a special meal to celebrate a special event with these videos to help guide you in the right direction.

Turkey leftovers?

What is one of the best parts about roasting a turkey? The leftovers! Turkey leftovers can be made into so many different dishes for your family to love! Buying a larger bird to roast can help you plan out other meals later on in the week. This can help to ease up those busy weekday dinner prep to come this fall.

There are so many ways leftover turkey can be prepared to make future meals easier to put together. Turkey can be cubed, shredded, or sliced. This power-packed protein can then be stored in the freezer to have on hand as a base for a healthy meal. These portions can be used in some of your favourite dishes such as soups, pastas, salads, casseroles, wraps, sandwiches and more. There are endless possibilities to use turkey in your family’s meals. Turkey can even replace a protein in one of your favourite meals. Not sure how? Canadian Turkey can give you an assist! They have a selection of delicious recipes to help inspire you in the kitchen.

 

Celebrate Turkey All Month Long with Canadian Turkey

Photo credit: www.canadianturkey.ca; Canadian Turkey Month badge.

 

Are you not sure what to do with all of that terrific leftover turkey from your Thanksgiving meal? Have these tips on hand to make the most of them to celebrate Canadian Turkey Month!

10 WAYS TO MAKE THE MOST OF YOUR TURKEY LEFTOVERS 

  1. For leftovers, order a turkey that is several pounds bigger than what you need. That way you can be sure to cook once and eat twice, with leftover turkey to spare for additional meals once everyone has had their fill.
  2. Plan for leftovers by allocating 1½ – 2 pounds of turkey per person. This will yield ½ to 1 pound of extra turkey for each person at your table.
  3. Leftover turkey freezes well. Store in an airtight container in the freezer for a quick start to weekday meals. Visit www.canadianturkey.ca for recipe inspiration and easily make salads, soups, pastas or casseroles!
  4. Make a list of your favourite leftover turkey recipes. Add to that list now to have a head start of go-to favourite recipes for the holiday season.
  5. Divide your leftovers into dark and white turkey portions before freezing so it will be easy to choose what works best in your recipes. 
  1. Make sure you store your leftovers properly for best results. Shred your turkey or cut it up into slices or cubes and freeze in convenient 1lb meal base portions that are ready to use right from the freezer.
  2. Store your turkey in air-tight, leak-proof containers or plastic bags. Wrap in plastic to avoid freezer burn and you’ll have ready portions on hand.
  3. Make sure you pack your leftovers within 2 hours after cooking to maintain the quality of the food.
  4. Save and freeze the turkey carcass and bones, too. Use these to make a delicious turkey stock that can easily be frozen for use in soups, sauces, gravies and mashed potatoes.
  5. Freeze any leftover gravy in muffin tins or ice cube trays. Once frozen, store in a zip top bag or air tight container and use as needed.

A recipe for (leftover turkey) success

Soup lovers can find some dining inspiration for their leftovers with this Classic Homemade Turkey Noodle Soup recipe!

 

Celebrate Turkey All Month Long with Canadian Turkey

Photo credit: www.canadianturkey.ca; Classic Homemade Turkey Noodle Soup in a pot.

 

Classic Homemade Turkey Noodle Soup

 

Classic Homemade Turkey Noodle Soup
Prep Time
25 mins
Total Time
3 hrs 25 mins
 
Course: Soup
Cuisine: Canadian
Keyword: turkey noodle soup
Ingredients
  • 3 cups Canadian turkey leftovers roughly chopped
  • 8 cups 8 cups turkey broth homemade or store bought
  • 1 cup carrot chopped
  • 1 cup potatoes chopped
  • 1 cup egg noodles
  • 2 springs fresh rosemary
  • Salt and pepper to taste
Homemade Broth (Optional)
  • 1.5 lb turkey necks
  • 2 onions roughly chopped
  • 3 bay leaves
  • 8 cups water
  • Salt and pepper to taste
Instructions
  1. If using store bought broth, proceed to step 3.

Homemade Broth Instructions
  1. Combine turkey necks, water, onions and bay leaves.  

  2. Bring to a boil. Lower to a simmer. Add salt and pepper to taste and boil for at least 1 hour, up to 3 hours. During cooking, skim any impurities from the surface. Strain.

Soup Instructions
  1. Combine broth and potatoes. Bring to a low simmer for 20 minutes, until potatoes are fork tender.

  2. Add remaining vegetables, rosemary and egg noodles. 

  3. Simmer for 15 minutes until noodles are cooked through and vegetables are tender.

  4. Add turkey and remove rosemary.

  5. Remove 1 cup of soup and blend with a hand blender. Add back to soup to make it a little creamy.

  6. Serve.

Recipe Notes

This soup freezes well and can be heated up for an easy weeknight meal. Batch up by doubling the recipe, or freeze any leftovers in family sized portions in an airtight container.  This soup tastes great with a variety of vegetables. Use up any leftover veggies by adding into the soup at the end.

 

 

Would you like to have additional tips, recipes, Turkey Basics videos and HOW-TOs to enjoy Canadian Turkey Month? Canadian Turkey is the place to turn to for all of your cooking ideas. They have recipe suggestions and easy turkey prep tips to use. The Year-Round Whole Turkey HOW-TOs section will help you to prepare a whole Canadian turkey to serve for any occasion. Their recipe section contains amazing recipes for whole turkey, turkey cuts and leftovers to make it #TurkeyTime for any meal every day!

 

Celebrate Turkey All Month Long with Canadian Turkey

Celebrate Turkey All Month Long with Canadian Turkey

 

Disclaimer: This post is generously sponsored by Canadian Turkey.

 

A Canadian Turkey Thanksgiving Giveaway!

 

Celebrate Turkey All Month Long with Canadian Turkey

Photo credit: www.canadianturkey.ca; Classic Homemade Turkey Noodle Soup in a bowl.

 

Want to make  Canadian Turkey? They would like for one lucky Ottawa Mommy Club follower a $75Hudson’s Bay e- gift card (redeemable at The Bay, Home Outfitters, or thebay.com)!

The ARV of this prize package is $75!

This giveaway is open to Canadian residents and ends at 11:59 PM EDT on November 16th, 2018. 

Good luck!

If there are any issues with this giveaway, please email us at ottawamommyclub@hotmail.com.

Rules: Open to Canadian residents 18 +. You have 48 hours to reply by email once you are notified as the winner. If you don’t, we will draw another entry. Prize is non-transferable. No substitution or cash equivalent of prizes is permitted. The selected winner must correctly answer a mathematical question in order to win the prize mentioned above. The Ottawa Mommy Club is not responsible for prize fulfillment and for the delivery/shipment of the prize(s) mentioned above. For our complete set of rules, please click here.

 

Click here to view this promotion.

 

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Category: Blogs, Contests, Contests/Giveaways, Dads, Family, Food, Holidays, Moms, Recipes, Soups, Thanksgiving, Tips, Weekly Themes

About the Author ()

My name is Lian Wright. Born in Toronto, I came to Ottawa as a student to study Political Science at Carleton University, and came away with an Honours Degree, and decided to stay. I'm a huge sports fan, have a love of reading, and like experiencing new things whenever I can. I am now a mother of three children (11, 1 and 7 months old) and am kept constantly on my toes. My blog, Pieces of Me, is my way of sharing what I have enjoyed and encountered in my life so far as a mother. So far, being a mom has had it's expected ups and downs, but that's what makes being a parent so fulfilling for me. I've loved and learned from what's happened so far, and I can't wait to see what's in store for me next. I hope you enjoy the journey with me!

Comments (246)

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  1. Carol Denny says:

    You should defrost your turkey in the fridge. 5 hours a pound.

  2. Diane To says:

    I like to make turkey sandwiches

  3. krisha4444 says:

    my favorite meal to make with our turkey leftovers is turkey stew

  4. Diane To says:

    I learned how to brine a turkey

  5. Juliee Fitze says:

    I really like turkey sandwiches after Thanksgiving.

  6. We make a casserole with ALL the leftovers layered on top of each other. It was an experiment that turned into everyone’s favorite food. We practically fight over the last piece.

  7. Lester C says:

    I would make a turkey salad

  8. Calvin says:

    Turkey chili or sandwich

  9. Holly MacRitchie says:

    I love to make leftover turkey and veg quesadillas!

  10. Calvin says:

    Learned that roasting a whole turkey can take up to 3.5 hours in the oven

  11. jan says:

    That would be soup or pot pie

  12. Elaine G says:

    I like making turkey soup with my leftovers.

  13. Cathy Brown says:

    I love to make either turkey sandwiches or turkey soup. Usually both.

  14. Athena says:

    I love to make turkey sandwiches.

  15. Florence Cochrane says:

    Turkey soup is my favourite to make with turkey leftovers.

  16. hsibley says:

    We make a delicious turkey pasta with parmesan cheese and a creme sauce with our leftovers .

  17. hsibley says:

    I learned that for deep frying, its best to choose a turkey weighing less than 15 pounds (less than 6.8 kg).

  18. Marilyn Massoud says:

    I love to make turkey pot pie with leftovers

  19. Lynda Cook says:

    I like making sandwiches and soup with leftovers

  20. Lynda Cook says:

    I learned about brining and it’s not at all that hard to do!

  21. Suzie B says:

    I like to make hot turkey sandwiches with left overs

  22. Sandi Tymchuk says:

    I love to make turkey wraps–so delicious!

  23. 409cope says:

    We like to make hot turkey sandwiches with our leftovers.

  24. Angela Smith says:

    I love using turkey leftovers to make a cozy and comforting soup! Chop up the turkey, saute some celery, onion and carrots, add broth, a few herbs and simmer. We also add rice sometimes if it’s not hearty enough.
    Easy peasy and delicious!

  25. Sheila Russell says:

    I like to make turkey pot pie, I can freeze and enjoy later.

  26. Jay J says:

    Sandwiches!

  27. Jason says:

    Turkey soup

  28. Vanessa Logan says:

    A turkey sandwich with mayo and cheese is my go to.

  29. Dianne G says:

    Turkey Soup is my favourite meal to make with Thanksgiving leftovers.

  30. Silvia D says:

    our favourite is hot turkey sandwiches filled with turkey,stuffing and cranberry sauce then smothered in gravy!

  31. Tainan Lu says:

    My favourite is turkey noodle soup

  32. Edith Rennes says:

    My favourite meal is turkey sandwiches

  33. Tomara says:

    My favourite meal to make with turkey leftovers is a delicious and warming soup! Add some potatoes and carrots and a nice broth.

  34. Monique L.S. says:

    Homemade turkey soup with vegetables.

  35. Dianne G says:

    I learned that cooked turkey can be stored in a covered container, plastic bag or aluminum foil for up to 4 days in the refrigerator or up to 3 months in the freezer.

  36. Erin N says:

    My favourite thing to make with turkey leftovers is a huge turkey soup! It is delicious.

  37. Erin N says:

    I learned how to thaw a turkey in the refrigerator – good to know 🙂

  38. Kristy MacLean says:

    I love making sandwiches with my leftovers

  39. DebP says:

    My favorite meal to make with leftovers is turkey shepherds pie.

  40. Lynda Cook says:

    I love making soup

  41. Lorna Webster says:

    Turkey sandwiches are great! 🙂

  42. Dave H says:

    I love hot and cold turkey sandwiches.

  43. hugh says:

    turkey stew

  44. Donnas says:

    I enjoy turkey tetrazzini made with leftover turkey

  45. Linda Svarovsky says:

    My favourite meal to make with turkey leftovers is Pillsbury crescent pot pie. The lonk uses chicken but I find turkey has more flavour. https://www.pillsbury.com/recipes/chicken-pot-pie-crescent-ring/9a33b050-a684-45bd-9ea1-5b2fde728337

  46. Suzanne Smith says:

    I would definitely make your soup recipe with my leftover turkey and turkey nachos cuz they are great to eat when us SK fans are dominating the CFL….sorry RedBlacks. Jk LOL

  47. Carole D. says:

    I learn how to BRINING A WHOLE TURKEY PRIOR TO ROASTING

  48. Debbie White-Beattie says:

    Turkey is cooked when the meat thermometer reads 170°F (77°C) for an unstuffed turkey, or 180°F (82°C) for a stuffed turkey and the juices run clear.

  49. Melissa Fowers says:

    I love using turkey to make turkey fried rice!

  50. Pam says:

    I like to make turkey poutine

  51. Tabby72 says:

    I love to make soup!

  52. My favourite way to have turkey is the way my grandmother makes it. It cooks all night and all day in the oven and comes out on Christmas afternoon golden brown and delicious!

  53. Erin N says:

    I learned how to stuff a turkey. You should not stuff a turkey packed full because the stuffing expands during cooking time 🙂

  54. Dianne G. says:

    I learned that you should calculate 1 lb of turkey per person. If you want leftovers you should get 1.5 lbs of turkey per person.

  55. Jonnie says:

    My favorite turkey leftovers meal is hot turkey sandwiches with stuffing on the sandwiches.

  56. Silvia D says:

    Deep Frying a Whole Turkey

    For best results, choose a turkey weighing less than 15 pounds

  57. sarah alexis says:

    As a kid I have so many fond memories of making hot gravy turkey sandwiches with thanksgiving leftovers!

  58. Debbie White-Beattie says:

    TIP: Calculate 1 lb (450 g) per person. Or if you want leftovers, count on 1.5 lbs (700 g) per person.

  59. Debbie Flynn says:

    Favourite meal to make is Hot Turkey sandwiches.

  60. Kristi says:

    I think a turkey pot pie with leftovers is a fave.

  61. Kristi says:

    I learned to let the turkey sit for 20 minutes after roasting to let the juices set.

  62. Lynda Cook says:

    Soup with leftover turkey is the best!!

  63. intensev5 says:

    My fav leftover meal Turkey wraps!
    Marlene v.

  64. Ron says:

    I like to have turkey sandwiches with leftovers.

  65. intensev5 says:

    I learned that the brining process requires a 6-24 hour soaking period, and ideally should be done the day before roasting.
    Marlene V

  66. millerkrazy says:

    I know it’s simple but a classic.. I just love having hot turkey sandwiches with turkey gravy for leftovers!

  67. Dianne G says:

    You should thaw a turkey in the refrigerator and allow 5 hours of thawing time per pound.

  68. Jenness M says:

    I make my moms turkey casserole!

  69. Julie Bolduc says:

    The turkey chili looks yummy

  70. Mandy says:

    My favorite meal to make with leftovers is fried rice with leftover turkey.

  71. Tina L. says:

    I love turkey sandwiches especially with cranberry sauce.

  72. Diane52 says:

    My favourite meal with leftover turkey is enchiladas.

  73. Debbie White-Beattie says:

    Turkeys are graded according to quality of appearance. Canada Grade A turkeys are well shaped and meaty with even fat covering. Canada Utility turkeys are birds with minor skin tears or one or more parts missing which in no way affects the quality. Use these turkeys for cutting up or when carving before serving.

  74. Tammy Harrison says:

    I love making turkey casserole

  75. tracy k says:

    turkey sandwiches

  76. Ron says:

    I learned that whole turkeys can be frozen up to one year.

  77. Linda says:

    I like to make sandwiches with turkey leftovers.

  78. Dianne G says:

    I learned convection oven cooking temperatures should be 25-50°F (3.9-10°C) lower than conventional oven temperatures to prevent the turkey from drying out.

  79. Marc-Andre Taillefer says:

    I would make a turkey salad

  80. Debbie White-Beattie says:

    All turkeys processed in a federally inspected plant bear a “Canada Approved” or “Canada” health inspection stamp. This stamp tells you that the product is safe to eat.

  81. SweetPanda says:

    I love to use the turkey leftover to make a turkey stew

  82. Jennifer Ann Wilson says:

    Calculate 1 lb (450 g) per person. Or if you want leftovers, count on 1.5 lbs (700 g) per person.

  83. Lynda Cook says:

    I love making turkey pot pie, so very tasty!!

  84. Dianne G says:

    Once your turkey is cooked you need to let it sit for 20 minutes before carving so the juices can be absorbed to keep the meat moist,

  85. Sherry K says:

    Turkey soup is our favourite and it freezes so well, too.

  86. Laura Brownlee says:

    There’s no escaping it; soup is the absolute favorite in our house. We all love the warm comfort and teeny little noodles. I have oversized mugs specifically for soup days!

  87. Debbie White-Beattie says:

    You can easily use your barbeque to prepare a grilled turkey that’s moist, tender, delicious and nutritious. Prepare turkey as you would if you were roasting it in your oven:

  88. Wendy Jensen says:

    My favorite meal to make with turkey leftovers is Turkey Fajitas.

  89. Ron says:

    Brining a turkey requires a 6-24 hour soaking period.

  90. Karin Dollery says:

    We love to make our own style Turkey Pot Pies

  91. Lynda Cook says:

    Turkey goulash hits the spot everytime!!

  92. Dianne G says:

    The turkey you buy should have a “Canada Approved” or “Canada” health inspection stamp which means that it was processed in a federally approved plant.

  93. Nicole Jubleew says:

    Turkey pot pie is my favourite to make with leftovers.

  94. Debbie White-Beattie says:

    Washing/rinsing meat and poultry prior to cooking is not necessary and may promote cross-contamination to other foods. If you choose to rinse raw poultry, be sure to wash sink and tap areas well with hot soapy water and disinfect with a bleach solution.

  95. andie says:

    Hot Turkey Sandwiches…Yum!

  96. Angela Smith says:

    I love to make soup out of leftovers – you just can’t go wrong!

  97. Dianne G says:

    If you are thawing a whole turkey in cold water you need to allow an hour for each pound. You also need to change the water every hour.

  98. Debbie White-Beattie says:

    Place the turkey with breast side up in roasting pan

  99. Laura Brownlee says:

    Quesadillas and hot wraps – great for the cold weather.

  100. Jennifer Wilson says:

    Turkey is cooked when the meat thermometer reads 170°F (77°C) for an unstuffed turkey, or 180°F (82°C) for a stuffed turkey and the juices run clear.

  101. Dianne G says:

    Whole turkeys can be kept frozen for 1 year.

  102. Debbie White-Beattie says:

    Place pan on barbeque grill preheated to medium and close lid. After 20 – 30 minutes, lower heat to medium-low and tent turkey with foil to prevent over-browning. Baste every 15 – 20 minutes

  103. Kristy Reid says:

    I love making mini sandwiches on dinner rolls (cranberry sauce and gravy included!).

  104. Kristy Reid says:

    I learned how to brine a turkey. 🙂

  105. Erin N says:

    I really want to make a thick, hearty turkey soup with lots of chunky veggies!! yum yum!

  106. Dianne G says:

    Cooked turkey can be stored in a covered container, plastic bag or aluminum foil for up to 4 days in the refrigerator or up to 3 months in the freezer.

  107. Debbie White-Beattie says:

    Insert meat thermometer into thigh being careful not to touch the bone

  108. Jennifer Wilson says:

    Whole turkeys can be kept frozen for 1 year.

  109. Julie R says:

    I love making hot turkey sandwiches with madhednpotatoes and gravy!

  110. Dianne G says:

    When you BBQ a turkey insert the meat thermometer in the deepest part of the inner thigh, not touching the bone and cook to 170 degrees F.

  111. MD Kennedy says:

    I just like to eat the meat that is leftover – straight from the container!

  112. Debbie White-Beattie says:

    For barbeques with temperature settings, keep barbeque adjusted to 350°F – 375°F (177° C – 190°C). Add more water/stock to pan if it dries out during cooking.

  113. krisha4444 says:

    you can keep whole turkeys frozen for a year

  114. Dylan Whittaker says:

    stuffing with turkey sandwich

  115. Judy Cowan says:

    I love making Turkey Potpies with the leftovers

  116. Dianne G. says:

    There is no difference in quality or taste between a Utility and Grade A turkey. A utility turkey may have slight imperfections like a skin tear or piece missing.

  117. Debbie White-Beattie says:

    The safest way to thaw a whole frozen turkey is either in the refrigerator or in cold water.

    Never thaw your turkey at room temperature!

  118. Jennifer Wilson says:

    Washing/rinsing meat and poultry prior to cooking is not necessary and may promote cross-contamination to other foods. If you choose to rinse raw poultry, be sure to wash sink and tap areas well with hot soapy water and disinfect with a bleach solution.

  119. Daniela Plume says:

    05

  120. Kristy Reid says:

    I learned that you should defrost your turkey in the fridge, not at room temperature.

  121. MD Kennedy says:

    I love a good turkey pie made with my leftovers!

  122. Dianne G. says:

    If you are stuffing your turkey stuff it loosely as it will expand.

  123. Marilyn Legault says:

    love to make hot, open faced turkey sandwiches.

  124. hmrcarlson says:

    I learned that you must defrost your turkey in the fridge, not out at room temperature.

  125. Debbie White-Beattie says:

    The brining process requires a 6-24 hour soaking period, and ideally should be done the day before roasting.

  126. Jennifer Wilson says:

    DEEP FRYING A TURKEY SHOULD ONLY BE DONE OUTDOORS AND NEVER ON WOODEN DECKS OR INSIDE A GARAGE.

  127. l p says:

    you can barbecue a whole turkey! thanks

  128. Debbie White-Beattie says:

    DEEP FRYING A WHOLE TURKEY
    For best results, choose a turkey weighing less than 15 pounds (less than 6.8 kg).

  129. Jennifer Wilson says:

    Once you have finished cooking your turkey, let it rest 20 minutes for the juices to settle.

  130. Kristy Reid says:

    I learned that you should calculate 1 lb of turkey per person. More if you want leftovers.

  131. MD Kennedy says:

    I love making turkey salad with leftovers!

  132. Dianne G. says:

    I learned if you want to brine a turkey it requires a 6-24 hour soaking period, and ideally should be done the day before roasting.

  133. Shirley OFlynn says:

    I learned how to “Spatchcocking” or Flattening a Whole Turkey.

  134. Robyn Bellefleur says:

    I really love to make turkey sandwiches.

  135. Debbie White-Beattie says:

    DEEP FRYING A WHOLE TURKEY – First, remove turkey from wrapper. Rinse with cool water and be sure to remove giblets and neck from the cavities.

  136. nicolthepickle (Nicole Graham) says:

    I love making turkey quesadillas. It’s on of my favourite turkey leftover meals.

  137. Jennifer Wilson says:

    Turkeys are graded according to quality of appearance. Canada Grade A turkeys are well shaped and meaty with even fat covering.

  138. ivy pluchinsky says:

    I like making turkey wraps with the leftover turkey

  139. MD Kennedy says:

    Turkey patties are a great way to use turkey leftovers!

  140. Jodi says:

    Stir fry with sugar snap peas, carrots, cauliflower, onion, garlic and rice vermicelli.

  141. Shirley OFlynn says:

    I learned How to carve a turkey.

  142. Dianne G. says:

    I had never thought of cooking my turkey on a rotisserie on the BBQ and learned it is easy and makes the turkey taste delicious.

  143. Debbie White-Beattie says:

    When deep frying DO NOT STUFF YOUR TURKEY

  144. Kristy Reid says:

    I learned that a turkey is cooked when the meat thermometer reads 170°F (77°C) for an unstuffed turkey.

  145. Jennifer Wilson says:

    When roasting, any stuffing placed in the cavity of the bird should read and internal temperature of at least 165°F (74°C).

  146. yvonne says:

    My family loves leftover turkey sandwiches.

  147. Jay M says:

    I love making (and eating) turkey soup with the leftovers!

  148. Darren Scrubb says:

    Chili sandwich is my choice.

  149. Dianne G. says:

    You should not leave your cooked turkey out at room temperature for more than two hours.

  150. Debbie White-Beattie says:

    Allow 1 hour of thawing time per pound (2 hours/kg).

  151. MD Kennedy says:

    I love a good soup made with turkey leftovers.

  152. Jennifer Wilson says:

    Cooked turkey can be stored in a covered container, plastic bag or aluminum foil for up to 4 days in the refrigerator or up to 3 months in the freezer.

  153. Dianne G. says:

    If deep frying choose a turkey weighing less than 15 pounds for the best results.

  154. Debbie White-Beattie says:

    FLATTENING YOUR OWN TURKEY – The cooking time will be reduced by up to 30%. As always, the best way to determine doneness is to use a meat thermometer, placed deep into the meat, cooking the turkey to an internal temperature of 170°F (77°C) in the thigh for an unstuffed turkey and 180°F (82°C) for a stuffed turkey.

  155. Jennifer Wilson says:

    Spatchcocking your turkey will reduce the cooking time by up to 30%.

  156. Lucy says:

    We love to make turkey tacos with leftovers!

  157. Jay M says:

    Pretty much the whole section on carving was new info to me! Either my dad or my husband always carves the turkey, although I really want to try it next time!

  158. Dianne G. says:

    When you deep fry a whole turkey do not cook it in your garage or on a wooden deck.

  159. Shirley OFlynn says:

    I learned the time required to bbq a whole turkey.

  160. Debbie White-Beattie says:

    Brining adds flavour and moisture to your turkey meat. The brining process, soaking a whole turkey in water saturated with salt, is believed by many to be a favourable way to prepare turkey. The brining process requires a 6-24 hour soaking period, and ideally should be done the day before roasting

  161. Jay M says:

    I learned you should tent with fil the turkey when bbqing to prevent it from over browning.

  162. Erin W says:

    I love making leftover turkey pot pie!

  163. Nothing better than a nice big pot of turkey and barley soup! I also love to make a “thanksgiving/christmas casserole” which is basically like a turkey pot pie except no crust, instead it is topped with leftover mashed potatoes and stuffing.

  164. MD Kennedy says:

    I like to make a wrap with leftovers: turkey, mayo, cranberry sauce and voila!

  165. Suzanne Smith says:

    I used the turkey calculator and learned the amount of Turkey I should cook per person!

  166. Dianne G. says:

    I learned the optimal temperature for deep-frying turkey is 375°F (190.5°C)

  167. Jennifer Wilson says:

    Always wash the tongs, plate and thermometer stem used in checking partially cooked meats/poultry before using again.

  168. Fan R. says:

    I just fry leftover turkey with vegetables!

  169. Debbie White-Beattie says:

    You will need a brining bag, available in many kitchen supply stores, which is designed especially to brine poultry. Or if not available, you will need a large enough container (food-safe plastic container or non-corrosive covered pot) to hold the turkey while submerged in brine. There needs to be sufficient room to fit it in your refrigerator.

  170. nicolthepickle (Nicole Graham) says:

    I like turkey sandwiches.

  171. Jay M says:

    I learned that excess moisture on or in the turkey will cause the oil to splatter when deep frying. Should dry with a paper towel first!

  172. MD Kennedy says:

    I love to just grab a handful of leftover turkey and eat it plain and simple!

  173. M S Thompson says:

    We love hot turkey sandwiches and hearty turkey soup with all sorts of vegetables added.

  174. Lana Hood says:

    I like to make turkey stew with the leftovers.

  175. Anne Peters says:

    Turkey tacos with lots of toppings.

  176. Linda G says:

    I make a large batch of turkey broth for the many varied turkey soups

  177. Dianne G says:

    After deep frying a whole turkey let it rest for at least 20 minutes to allow it to finish cooking and also to allow the juices to set.

  178. Shirley OFlynn says:

    I learned how to carve a whole turkey.

  179. Debbie White-Beattie says:

    STORING A FRESH TURKEY – Processors’ cooling and refrigeration methods may vary and extend the shelf life of some turkeys, therefore, best-before dates on product packaging should be consulted to determine how long a fresh whole turkey can be safely stored in the refrigerator. If no best-before date is present, Health Canada recommends using a fresh whole turkey stored in the refrigerator within 2-3 days of purchase or ask at the place of purchase.

  180. nicolthepickle (Nicole Graham) says:

    When you bbq a turkey you should add water to the pan.

  181. MD Kennedy says:

    I love just picking at the leftover bird straight from the fridge!

  182. Dianne G. says:

    I learned that when you brine a turkey there are a lot of other flavours you can use instead of the usual shallots, garlic, rosemary, thyme, and sage. You can also try cinnamon sticks, lemon zest, and ginger.

  183. Shirley OFlynn says:

    I learned how to marinate a whole turkey before deep frying.

  184. Debbie White-Beattie says:

    STORING FROZEN TURKEYS
    Whole turkeys can be kept frozen for 1 year.

    Once thawed, treat a previously frozen turkey as you would a fresh turkey and do not refreeze until cooked.

  185. nicolthepickle (Nicole Graham) says:

    I learned that you brine a turkey in sugar and salt.

  186. Jennifer Wilson says:

    Once thawed, treat a previously frozen turkey as you would a fresh turkey and do not refreeze until cooked.

  187. Mandy says:

    I learned that I should not defrost a whole turkey at room temperature.

  188. MD Kennedy says:

    I like to grind up leftover turkey and make a nice turkey salad sandwich with sweet pepper relish in it!

  189. Dianne G. says:

    I learned that spatchcocking refers to the removal of the backbone of a bird so that it can be flattened prior to grilling or roasting which results in better flavour.

  190. Debbie White-Beattie says:

    STORING COOKED TURKEY
    Cooked turkey can be stored in a covered container, plastic bag or aluminum foil for up to 4 days in the refrigerator or up to 3 months in the freezer.

  191. MD Kennedy says:

    Easy-peasy and lazy use of of leftovers: take a glob each of cranberry, stuffing and turkey, roll it up in a wrap and voila!

  192. Jennifer Wilson says:

    Cooking a turkey using the rotisserie in your barbeque is easy and results in a delicious meal.

  193. Belinda McNabb says:

    I like to make turkey sandwiches with the leftovers

  194. nicolthepickle (Nicole Graham) says:

    I learned that for carving you need to cut the wing as close to the bone as possible.

  195. Dianne G. says:

    When you cook your turkey in a convection oven avoid overcrowding in the oven. When roasting in a convection oven crowding may inhibit air circulation and slow cooking.

  196. Debbie White-Beattie says:

    CARVING THE DRUMSTICK AND THIGH
    Remove the drumstick and thigh by pressing the leg away from the body of the bird. The joint connecting the leg to the backbone will often snap free, or may be severed easily with a knife point. Cut the dark meat completely from the body by following the body contour carefully with the knife.

  197. Jennifer Wilson says:

    There is no quality or taste difference between a Canada Grade A turkey or Utility grade turkey.

  198. Heather Howard says:

    I love making my own turkey soup from scratch, turkey potpie and turkey sandwiches!

  199. MD Kennedy says:

    Sometimes I don’t have leftovers. So I just cook up another bird!

  200. Dianne G. says:

    Washing/rinsing meat and poultry prior to cooking is not necessary and may promote cross-contamination.

  201. Debbie White-Beattie says:

    SLICING DARK MEAT
    Place the drumstick and thigh on a separate plate and cut through the connecting joint. Both pieces may be individually sliced. Tilt the drumstick to a convenient angle, slicing towards the plate.

  202. MD Kennedy says:

    I love a good turkey pot pie!

  203. Jennifer Wilson says:

    If you choose to baste your turkey, limit the number of times you open and close your oven (once per hour is sufficient).

  204. krisha4444 says:

    roasting a whole turkey can take up to 3.5 hours

  205. aly3360 says:

    We almost always make turkey stew with our left overs!! I love being able to bake up a batch of fresh bread and pull a tub of soup out of the freezer in the winter.

  206. Dianne G. says:

    When carving the breast carve downward, ending at the base cut. Start each new slice a bit higher up on the breast. Keep slices thin and even.

  207. nicolthepickle (Nicole Graham) says:

    I learned to stuff the turkey loosely not tightly packed.

  208. Shirley OFlynn says:

    I learned that its best to buy a turkey that is less than 15 pounds for deep frying.

  209. Jennifer Wilson says:

    DO NOT LEAVE TURKEY AT ROOM TEMPERATURE FOR MORE THAN 2 HOURS!!!

  210. MD Kennedy says:

    I like just picking at pieces of the leftover carcass from the fridge!

  211. Michael says:

    Turkey sandwiches are the best

  212. Dianne G. says:

    Once thawed your turkey must be refrigerated and cooked within 48 hours.

  213. Carol M says:

    Turkey noodle soup

  214. Donna L. says:

    I like to make soup with my turkey leftovers.

  215. Debbie White-Beattie says:

    SLICING THE THIGH
    Hold firmly onto the plate with a fork. Cut even slices parallel to the bone.

  216. MD Kennedy says:

    A great use for leftover turkey is to cube the meat, and serve with cubed cheese as a snack.

  217. joanne darrell says:

    It is best to defrost a turkey in the fridge.

  218. Jennifer Ann Wilson says:

    Always wash the tongs, plate and thermometer stem used in checking partially cooked meats/poultry before using again.

  219. nicolthepickle (Nicole Graham) says:

    I learned that you add sugar to your brine. I didn’t know that.

  220. Dianne G. says:

    If you are deep frying a whole turkey first, remove turkey from wrapper. Rinse with cool water and be sure to remove giblets and neck from the cavities. Then dry it well with paper towels both inside and out to remove any water.

  221. Fan R. says:

    If you are using a frozen turkey, be sure that the turkey is totally thawed before immersing it in the oil. If the turkey is still frozen, the oil can spill over the top and be dangerous!

  222. Shirley OFlynn says:

    I learned that you can store a cooked turkey for up to 4 days in the refrigerator.

  223. Debbie White-Beattie says:

    PREPARING THE BREAST
    Place the knife parallel and as close to the wing as possible. Make a deep cut into the breast, cutting right to the bone. This is your base cut. All breast slices stop at this horizontal cut.

  224. Jennifer Wilson says:

    Brining adds flavour and moisture to your turkey meat.

  225. Debbie Flynn says:

    I love to make hot turkey sandwiches with the leftover turkey and gravy.

  226. Pam R. says:

    I love using leftover turkey for turkey & wild rice soup!

  227. MD Kennedy says:

    I’ve purposely made the Pope’s Nose a leftover. And it becomes my secret, delicious midnight snack!

  228. Phyllis Wilson says:

    I like to make hot turkey sandwiches.

  229. Lori says:

    turkey pot pies

  230. Dianne G. says:

    If you want to defrost your turkey quicker you can defrost it in cold water.

  231. Shirley OFlynn says:

    I learned the roasting times for a whole turkey.

  232. Darci Paice says:

    I love hot turkey sandwiches with cranberries, stuffing and gravy

  233. Debbie White-Beattie says:

    CARVING THE BREAST
    Carve downward, ending at the base cut. Start each new slice slightly higher up on the breast. Keep slices thin and even.

  234. MD Kennedy says:

    I love to use leftover turkey in a stir-fry!

  235. Fatima Naveed says:

    I make Turkey sandwiches from the leftovers!!

  236. Andrea B. says:

    My favourite meal is a turkey and dumpling casserole.

  237. Jennifer Wilson says:

    All turkeys processed in a federally inspected plant bear a “Canada Approved” or “Canada” health inspection stamp. This stamp tells you that the product is safe to eat.

  238. Trisha Pedros says:

    Turkey Soup is a huge hit and Club House Sandwiches!! Your soup looks great!!

  239. krisha4444 says:

    I learned how to store a whole turkey

  240. Aarone Mawdsley says:

    turkey soup

  241. Dianne G. says:

    To cut the thigh and drumstick first remove it from the body of the turkey. Cut the dark meat completely from the body by following the body contour carefully with the knife.

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