Things You'll Need:
- Whole turkey
- 1/4 cup olive oil
- Season-All
- Morton's Nature Seasonings
- Seasoned pepper
- Garlic powder
- Paprika
- Roasting pan
- Oven
- One can of cream of chicken soup
- One-half can of cream of mushroom soup
- One can of pearlized onions
- One package of frozen mixed vegetables (of your choice)
- Two pre-prepared pie crusts
- One medium sized yellow onion
- One-half package of dried canberries
- One-quarter cup of finely chopped pecans
- Mayonnaise
- 1 to 2 tbsp. of parsley
- 1/2 tsp. of dill
- 1/2 tsp. of pepper
- Mixing bowl
- Mixing spoon
- Knive
- Hollowed out tomatoes
- Hollowed out pineapple shell
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Step 1
Purchase a turkey of a decent size from your local grocery market. The exact weight will be dependent upon the number of guests you intend to have at each of the three meals that the bird will serve. If you don't already have the ingredients for recipe one and two on hand, purchase those at the same time.
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Step 2
Thaw the turkey inside the refrigerator until you are ready to prepare your first turkey meal.
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Step 3
Prepare the turkey for roasting. Remove all of the accessory pieces inside of the bird's cavity. Make certain that the turkey's legs are bound by string or rubber bands to hold the bird in place during roasting.
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Step 4
Brush a bit of olive oil over the top or the turkey, breast side up.
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Step 5
Season the turkey according to your preferences.
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Step 6
Stuff the turkey with your favorite dressing.
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Step 7
Roast the turkey for about three hours for a bird between 8 and 14 lbs. A stuffed turkey will require more roasting time than one that is not stuffed. Cover the turkey with a tin tent for the first two hours of cooking and then remove. Once the turkey achieves the desired "roasted" look, return the tent to its position until the bird is done.
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Step 8
Remove the turkey once it is roasted to your liking and serve with the rest of your pre-planned meal.
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Step 9
After the first meal, remove the remaining turkey from the bones. Separate light and dark meat and store until ready to make your second meal.
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Step 10
For meal number two, make a homemade turkey pie. Use about one half of both the white and dark meat from the remaining turkey leftovers, chopped into bite sized pieces.
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Step 11
Add the chopped turkey to one can of cream of chicken and one half-can of cream of mushroom soup.
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Step 12
Add in one can of small pearlized onions and one package of mixed vegetables of your choice.
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Step 13
Mix in one cup of water and stir to blend everything thoroughly. Taste and add seasonings like salt and pepper as desired.
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Step 14
Pour the mixture into one pre-prepared pie crust. Use the other pie crust to top the turkey pie, brushing a bit of butter across the top and cutting two or three slits for venting purposes.
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Step 15
Bake the turkey pie in the oven at 400 degrees for about 30 minutes (or until browned to the level that you like).
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Step 16
Serve your second turkey meal.
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Step 17
For turkey meal number three, finely chop the remaining turkey leftovers.
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Step 18
Dice one medium-sized onion and mix together with the turkey.
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Step 19
Pour the turkey and onions into a large mixing bowl and add 1 to 2 tbsp. for parsley, 1/2 tsp. of pepper and 1/2 tsp. of dill and mix again.
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Step 20
Add enough mayonnaise to make a good consistency of turkey salad. The exact amount of mayo used will be dependent upon the amount of turkey leftover meat used.
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Step 21
Add a half package of dried cranberries and one-quarter cup of finely chopped pecans into the turkey salad and mix thoroughly. You may need to add more mayo to the mixture in order to maintain the turkey salad consistency that you want.
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Step 22
Add salt, pepper and other seasonings to taste.
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Step 23
Serve the turkey salad on a croissant for a light, yet delicious lunch or stuff the turkey salad into hollowed out tomatoes for a beautiful luncheon presentation. To add a bit of sweetness to the salad, stuff it into a hollowed out pineapple shell and let sit in the refrigerator for at least one hour before serving.
