Cutting down a turkey to make ground meat (amended)
Purchased at Easter
Begin with the prep of all the supplies that will be needed at hand. This is very important for the meat must be prepared very quickly to maintain the chill needed for safe handling. The small sauce pan is for the gizzard and heart that will go to a boil to make the home style gravy later. Place paper toweling under the cutting board and have extra to keep the juices contained. As much as I try to avoid paper products this is an exception. Do NOT use your cloth towels, news paper or paper bags if you must.
Here you see the breast cut off, The leg and wing drum sticks set aside. Return to chill while working the carcass for the meat scraps to make ground turkey.
Now with the turkey breast de-skinned they are carved into tenders. This a good summer time cut. No oven needed. The thigh is added to the boiling pot for adding back a little of the dark meat will give it a deeper savory flavor.
Tenders to freezer par-freeze. Keep them apart from each other then you can use the plastic by cutting them apart wrap the piece of meat as you cut it apart and then all goes into a freezer bag. Remove as much air as possible. That is all the by-product left it is to be tossed. I should of bagged it first but neglected to do so.
Clean all work surfaces thoroughly use care here this is where cross contamination and e-coli can occur if not careful. There is the pot with the stock cooking down. Once done a good 2-3 boiled hours it is cooled. skimmed removed from the stew pot. Meanwhile cut down the celery/carrot/onion when the pot is emptied of the stock and the bones cleaned of scrap use a gee or rue (butter with the milk whey removed) heat it well and saute the veggies well. Add a bit of flour and thicken add broth. The beginning of your soup. Go from there with your own creativity.
In oven the drum sticks, corn bread and the baked golden Yukon yellow potato. Oh those are so good even cold for a snack. They are naturally buttery. I just love them as my carb mid day.
start gravy and the broth is strained into a bowl
It is added to the gravy as it cooks and thickens
This becomes extremely concentrated in flavor boy howdy this is livin'
Rue to empty stock pot and then when hot add root veggies.
I also fine grated the last of the parsnips from the garden
Parsnips now that's the flavor of the homemade soup, use it in any poultry based soup.
Finely and I mean VERY finely dice the heart gizzard and liver (I got cheated a liver in this bird)
Now I know that just sounds nasty but this is the flavor of the gravy
Remove the meat off bone dice to medium size and toss into the stock after the the flour is added as a thickening agent, add stock to thick veggie/flour mix (all in the pot)
I added three organic carrots at a large slice for texture boiled it another 5 minutes on a high rolling boil.
Powered down by 1:10 yee haw!
The break down...
4 family meals of tenders (16 meal portions)
4 family meals of ground turkey (16 meal portions)
Meal for 4 of drum sticks (4 meal portions)
soup stock for several meals (example rice boiled in it yum)
Gravy
Large pot of soup (20 meal portions at least!)
Lots of left overs too
all for $11 and a two hour labor of love.
Now find me a job that pays those kind of hours, free childcare too.
Find me a dishwasher too, that would be cool
:)



































