The Main Menu: Tips for Christmas Day’s turkey dinner and the leftovers

By JAN MAIN

Christmas dinner is an anticipated festive treat. And the bird, most often turkey, plays centre stage.

The consumer has a number of choices: a large, free range fresh turkey often in the 20-pound range and the most expensive or a frozen turkey, frequently on a special price before Christmas.

Even less expensive and good value is a “utility bird.” Again, it is a frozen bird but good quality and a lesser grade and price because it may have a tear in the skin or is missing a minor part such as a wing or drumstick. It is still quality meat but because of the “missing part” is not the same grade and thus, is sold at a reduced rate. If you are on a strict budget, the utility bird is the way to go – quality at a lesser rate.

Because turkey is such a versatile meat of excellent quality, the bigger the bird the more you have for wonderful leftover meals. There are many who feel the turkey dinner the second day is even better than the one on Christmas Day!

As a single, I relish turkey leftovers in the freezer. The meat can be transformed into countless tasty meals. Because the cooked meat can be frozen for several months, you can make a variety of flavourful recipes without repeating the same menu.

However, a frozen bird is an added responsibility. You have to thaw it properly:

• Thaw in the refrigerator on a tray in the plastic wrapper it came in.
• Allow 5 hours per pound or 10 hours per kilogram to thaw turkey.
• Never stuff the bird ahead of time. In fact, I prefer to leave the turkey unstuffed, simply cut up an onion, celery stalk and lemon half to put inside the cavity for flavour and bake the stuffing in a separate casserole. The turkey cooks faster unstuffed and the stuffing is easier to digest because it does not absorb all the fat and juices from the turkey.
• Use a meat thermometer inserted in the thickest part of the thigh to judge perfectly roasted turkey, about 20 minutes / pound roasted at 325 F (160 F) to reach the desired temperature (185 F/ 85 C).
• When turkey is done, remove from oven to a warm platter and tent with foil for 20 minutes to allow juices to distribute evenly before carving. Cut legs from turkey with carving knife and fork. Cut thigh from drumstick at joint. Slice breast meat; arrange meat on platter to serve with stuffing casserole.

Turkey Soup

Leftover turkey, including the turkey carcass, should be covered and refrigerated as soon as possible after the initial carving to prevent contamination. The turkey carcass is essential for one of the most delicious recipes of all – turkey soup – so good on Boxing Day! Turkey meat should be packaged in suitable portions for use and frozen if not going to be used immediately.

To Make Turkey Stock for Soup:

1 turkey carcass, broken into usable portions
Cold water to cover, about 14 cups
2 onions, peeled and coarsely chopped
2 celery stalks, coarsely chopped
2 carrots, peeled and coarsely chopped
2 bay leaves
2 tsp (10 mL) leaf thyme
Several pieces of parsley

In a large stock pot or saucepan, place the turkey carcass (broken into usable pieces); cover with cold water and add the chopped onions, celery, carrots, bay leaves, thyme and parsley. Bring to boil; reduce heat to simmer and simmer 1 ½ hours. Strain and discard all solids. The vegetable goodness has all gone into the stock and is not worth saving.

Cool the stock; skim and discard any fat. Remove and save any turkey meat from the carcass. You now have stock to make soup, usually 6-8 cups 1 ½-3 L stock.

To Make Turkey Soup: To reserved stock, add the following:

2 each, onions and carrots peeled and diced
1 leek, chopped (optional)
2 celery stalks, diced
2 cups (500 mL) cremini or white mushrooms, sliced
2 tsp (10 mL) leaf thyme
Reserved turkey meat; add enough meat to make 2-3 cups (500-750 mL)
3/4-1 cup (250 mL) long grain rice
1 cup (250 mL) fresh chopped parsley
Salt and black pepper to taste

To the turkey stock add onions, carrots, leeks, celery, mushrooms, thyme, bay leaf and rice. Bring to the boil; reduce heat and simmer until rice and vegetables are tender, about 25-30 minutes. Add turkey meat, stir in parsley; add salt and black pepper to taste.

Makes about 12 cups (3 L). Serve soup with crusty bread and a green salad.

Quick Turkey Pot Pie

One of my all- time favourites, turkey pot pie is the ultimate comfort food and so tasty served with a salad and leftover Christmas goodies for dessert! For simplicity, buy a frozen pie shell and defrost it for the pie topping.

1 frozen 9-inch (23 cm) pie shell defrosted

Filling:
1 onion, chopped
1/4 cup (50 mL) butter
1/3 cup (75 mL) all-purpose flour
4 cups (1 L) chicken stock
2 each, chopped carrots, celery
2 sweet potatoes, peeled and chopped
2-3 cups (500 mL) mushrooms, sliced
1 cup (250 mL) red pepper, chopped
4 cups (1 L) turkey cut into bite-sized pieces
1 tsp (5 mL) each, thyme and tarragon
Salt and pepper to taste
1/4 cup (50 ml) dry sherry (optional)
1/2 cup (125 mL) chopped fresh parsley

Preheat oven to 400 F (200 C). Line baking sheet with parchment paper. Invert pie shell onto parchment paper. Remove foil plate and flatten pastry on paper with hands. Using cookie cutter or paring knife cut out large pastry shapes (use Christmas cookie shapes) for pie topping. Arrange shapes on baking sheet and bake about 10-15 minutes or until golden. Set aside.

In large saucepan, melt butter over medium, cook onion until softened about 5 minutes. Stir in flour and cook until flour is golden. Gradually whisk in chicken stock stirring constantly and cook until thickened about 5-10 minutes.

Add carrots, celery, sweet potatoes, mushrooms and red pepper; cook until tender-crisp, about 10 minutes. Stir in turkey, thyme, tarragon, salt, pepper and sherry if using. Cook about 5 minutes. Stir in parsley. Taste. Adjust seasoning.

Spoon filling into 12 cup (3 L) baking dish and arrange pastry cutouts on top. Bake 20-30 minutes or until heated through. (Leftover pastry cutouts can be served with the individual servings of pie.) Makes 6-8 servings.