{"id":383,"date":"2023-11-24T20:44:09","date_gmt":"2023-11-25T02:44:09","guid":{"rendered":"https:\/\/www.zombiebbq.biz\/Zombie-BBQ\/?p=383"},"modified":"2023-12-02T13:10:38","modified_gmt":"2023-12-02T19:10:38","slug":"zombies-turkey-leftover-ideas","status":"publish","type":"post","link":"https:\/\/www.zombiebbq.biz\/Zombie-BBQ\/zombies-turkey-leftover-ideas\/","title":{"rendered":"Zombie&#8217;s Turkey Leftover Ideas"},"content":{"rendered":"<p>It\u2019s that Turkey time of year again, and with turkey comes leftovers.<\/p>\n<p>Here are some amazing ideas that transcend the turkey sandwich.<\/p>\n<p><!--more--><\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_58 counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\"><\/div>\n<\/div>\n<h2><span id=\"forward\" class=\"ez-toc-section\"><\/span>Forward<\/h2>\n<p>Just a quick note to set the tone of this post\u2026<\/p>\n<p>I\u2019m not going to provide actual recipes, nor link to them.\u00a0 If you like one of the ideas mentioned here, google for a basic recipe, then customize it as you see fit.<\/p>\n<p>Tastes and preferences are highly personal, so rather than tailor a specific recipe to my tastes, I\u2019d rather share the concept and mechanics, and leave the specifics to google.<\/p>\n<p>Of all the ways to cook a turkey, I prefer the richness of a smoked turkey, and many of these ideas have smoked turkey specifically in mind.<\/p>\n<p>Some of these ideas require a certain part of the turkey, or at least the distinction between light and dark meat.<\/p>\n<p>Just a quick overview of turkey anatomy and mechanics:<\/p>\n<ul>\n<li>A typical bird, after cooking, will yield 35% to 40% of its uncooked weight in meat.\u00a0 So a 20 lb bird could yield 7 to 8 lbs of meat, depending on the bird itself, as well as cooking technique.<\/li>\n<li>A portion size is 1\/3 to 1\/2 lb.\u00a0 Typically, at Thanksgiving, there are so many sides that 1\/3 lb per person is a good estimate.\u00a0 If you have some healthy eaters, you might want to move toward 1\/2 lb per serving.\u00a0 Example, a 20 lb bird would yield 7 to 8 lbs of meat, which is 15 servings on the conservative side, up to 22 servings.<\/li>\n<li>Light meat is breast meat.\u00a0 Everything else is dark meat.<\/li>\n<li>A typical bird will yield just over half of its cooked meat as light meat (about 4\/7), and just under half as dark meat (about 3\/7).\u00a0 So a 20 lb bird, cooked and cleaned might yield 7.5 lbs of meat.\u00a0 Of that, about 4.3 lbs will be light meat (breast), and about 3.2 lbs will be dark meat (everything else).<\/li>\n<li>Breasts:\u00a0 The center, forward portion of the turkey.\u00a0 Turkey breast, although it can be dry if not cooked properly, is usually preferred over dark meat.\u00a0 As a leftover, breast meat is excellent for sandwiches.<\/li>\n<li>Back:\u00a0 Although sparse, some of the best, most tender and flavorful tidbits can be found on the back.\u00a0 Strip this area clean, yielding a handful of very tender, very tasty meat.\u00a0 Save the back for omelettes or mac and cheese.<\/li>\n<li>Wings:\u00a0 The wing consists of three parts:\n<ul>\n<li>The wing tip isn\u2019t commonly eaten, because there is almost no meat, but some consider it a delicacy.\u00a0 If cooked properly, the wing tip will be crispy or crunchy.<\/li>\n<li>The \u201cflat\u201d is analogous to your forearm.\u00a0 There are two bones, and if cooked properly, there is a small amount of dark, very tender meat.<\/li>\n<li>The \u201cdrumette\u201d is analogous to your upper arm, and is like a small version of a drumstick.<\/li>\n<\/ul>\n<\/li>\n<li>Legs:\u00a0 The legs consist of two parts:\n<ul>\n<li>The thigh is probably the best portion of any bird.\u00a0 Plenty of fat keeps this part nice, moist, and tender as it cooks, and it has plenty of flavor.<\/li>\n<li>The drumstick is what I would refer to as a \u201ccult favorite\u201d \u2013 among those who like dark meat, the drumstick, if cooked properly, is the holy grail of dark meat.\u00a0 A deep fried turkey leg is a favorite at fairs and carnivals.<\/li>\n<\/ul>\n<\/li>\n<li>Frying in oil:\u00a0 There is no natural process to extract oil from corn or vegetables.\u00a0 Thus \u201cprocessed oils\u201d, such as\u00a0 \u201ccorn oil\u201d or \u201cvegetable oil\u201d, require an elaborate chemical process that results in fatty oils.\u00a0 Conversely, \u201cnatural oils\u201d such as olive oil, avocado oil, and peanut oil result from simply pressing the seeds or pits under high pressure, without the need for a chemical process or chemical reaction.\u00a0 <strong>Therefore it is my personal belief that natural oils are healthier for you than processed oils, although there is no hard evidence to back this up.<\/strong>\n<ul>\n<li>Peanut oil has a high smoke point, can withstand high temperatures, and goes well with turkey, as long as neither you nor your guests have a peanut allergy.<\/li>\n<li>Grape seed oil also has a high smoke point and can withstand high temperatures.\u00a0 Grape seed is a good substitute for peanut oil, if someone has peanut allergies, or for olive oil, in situations where olive oil would exceed its smoke point.<\/li>\n<li>Olive oil has a tremendous amount of flavor, but unfortunately, has a low smoke point, and can withstand relatively low temperatures.\u00a0 Olive oil is good for cold salads or as an ingredient in sauces, but can be used to braise or fry at low temperatures.<\/li>\n<li>Avocado oil has a mid-range smoke point, tons of flavor, and is a great &#8220;general purpose&#8221; cooking oil.<\/li>\n<li>Butter is good for frying at low temperatures, or adding butter to grape seed or peanut oil can add significant flavor.<\/li>\n<li>Contrary to popular belief, there is nothing wrong with cooking with lard.\u00a0 Lard has a bad name because traditional so-called \u201chealth science\u201d, based on 50-year-old articles that haven&#8217;t been scientifically tested, has viewed fat in = cholesterol out.\u00a0 However, modern SCIENCE-BASED findings are starting to turn that perception around.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2><span id=\"turkey-fajitas\" class=\"ez-toc-section\"><\/span>Turkey Fajitas<\/h2>\n<p>Mix light and dark meat, cut in to even-sized chunks.\u00a0 Breast and thigh meat are excellent for this application.<\/p>\n<p>Fry in oil at a higher temperature, such as 350 F, along with some chopped onions and bell peppers.\u00a0 Since the turkey is already cooked, you\u2019re looking for it to get slightly crispy, and for the veggies to become tender.<\/p>\n<p>Drain on paper towels, and serve with all of the traditional fajita fixin\u2019s:<\/p>\n<ul>\n<li>Corn \/ flour tortillas<\/li>\n<li>Sour cream<\/li>\n<li>Pico de gallo (finely-chopped onion, cilantro, tomato, jalapeno, and various seasonings)<\/li>\n<li>Cheese<\/li>\n<li>Guacamole (smashed avocado mixed with finely chopped onion, garlic, and other seasonings)<\/li>\n<li>Frijoles Refritos (smashed, cooked beans mixed with beef fat)<\/li>\n<\/ul>\n<p>Each person starts with a couple of steamed tortillas, and takes turns filling with fried turkey \/ veggie mix, and fixin\u2019s.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h2><span id=\"turkey-sushi\" class=\"ez-toc-section\"><\/span>Turkey Sushi<\/h2>\n<p>You can make sushi at home.\u00a0 It takes a few simple tools and a lot of practice.\u00a0 Hint:\u00a0 Badly-formed sushi still tastes like sushi, and practice makes perfect.<\/p>\n<p>You need:<\/p>\n<ul>\n<li>You can get a bamboo sushi mat (actually a whole kit) on Amazon for just under $10.\u00a0 In a pinch, you can use plastic wrap.<\/li>\n<li>Nori is the seaweed wrap used for sushi.\u00a0 You can get it in bulk on Amazon or at just about any well-stocked supermarket these days.<\/li>\n<li>Rice vinegar \/ sushi vinegar<\/li>\n<\/ul>\n<p>At a super high level:<\/p>\n<ul>\n<li>Sushi uses short grain rice (high starch content), like risotto.\u00a0 Use sushi rice if possible, or regular short-grain rice if not.\u00a0 Wash the rice (cold) until the wash water is clear.\u00a0 Cook at a ratio of 1.5 cups water to 1 cup of rice for about 20 minutes.<\/li>\n<li>As the rice cools, season with rice vinegar or sushi vinegar.\u00a0 Spread out the rice on a cooking tray, sprinkle some vinegar, then slice in to the rice with a wooden spoon (to mix), then repeat.<\/li>\n<li>WAIT FOR THE RICE TO COOL \u2013 cover with a moist towel.<\/li>\n<li>There are people who spend 4 or 5 years JUST LEARNING TO COOK RICE \u2013 you\u2019re not going to get it perfect.\u00a0 Just go with it.<\/li>\n<li>Your average sushi roll uses a full sheet of nori, and has the rice in the middle.\u00a0 The \u201ccalifornia\u201d roll popularized using a half-sheet of nori with the rice on the outside.\u00a0 Google \u201chow to make sushi site:youtube.com\u201d or check out \u201c<a href=\"https:\/\/www.youtube.com\/channel\/UCosny7dI3LVZE-GWR1RKxsg\" target=\"_blank\" rel=\"noopener noreferrer\">How to Make Sushi<\/a>\u201d on Youtube.<\/li>\n<li>Toast a sheet of nori over an open flame, such as your gas stove.\u00a0 After a second or two, it will start to turn gray.\u00a0 Nori has a shiny side and a dull side \u2013 you want to place the nori shiny-side\u00a0<em><strong>down<\/strong><\/em>.<\/li>\n<li>Assuming you\u2019re making a basic roll, use a full sheet of nori covered almost all the way with sushi rice.\u00a0 This stuff is incredibly sticky.\u00a0 More sticky than you think.\u00a0 Keep a bowl of lemon water (water with lemon juice) handy to dip your fingers, to help keep the rice from sticking.\u00a0 Spread the rice in an even layer, about 1\/3 inch thick.<\/li>\n<li>At about 1.5 inches from the left edge, add your fillings vertical (oriented top to bottom), which should constitute about 2\/3 inch, if bundled together.\u00a0 It takes a while to get a good feel for how much filling to add.<\/li>\n<li>Use the bamboo mat to fold the left side over the middle.\u00a0 While pressing the left side, fold the middle over to the right, then apply even pressure and roll up the rest of the nori \/ rice.<\/li>\n<li>Top with whatever.<\/li>\n<li>Wet a VERY SHARP knife with lemon water, then cut the entire roll in half.\u00a0 Cut each half in to thirds or fourths.\u00a0 One roll yields 6 to 8 pieces.<\/li>\n<li>At first, you\u2019re going to have problems wrapping the rolls tightly enough.\u00a0 Compensate by making thicker slices and put them on the plate vertically, rather than laying them flat.\u00a0 If the roll is loosely-packed and subsequently laid flat on the plate, the middle will fall out when it\u2019s picked up from the edges.\u00a0 Save yourself the hassle \u2013 just leave it standing up until you can make a tight roll.<\/li>\n<\/ul>\n<p>Here are some filling combinations that work well with Thanksgiving leftovers:<\/p>\n<ul>\n<li>Ham and boiled egg.\u00a0 Use a spicy mustard seasoning with the filling.<\/li>\n<li>Turkey and mashed potatoes.\u00a0 Spread cranberry sauce as part of the filling.<\/li>\n<li>Stuffing and cayenne pepper sauce<\/li>\n<li>Mashed potatoes and gravy with a sprinkle of mustard powder and smoked paprika<\/li>\n<li>Yam casserole (desert sushi)<\/li>\n<li>Ham, celery, carrot \u2013 cut the veggies in to thin strips<\/li>\n<li>Turkey, cucumber, carrot \u2013 peel the cucumbers and cut in to wedges.\u00a0 Cut the carrots in to thin strips<\/li>\n<li>(Etc\u2026)<\/li>\n<\/ul>\n<p>The possibilities are endless, and with a little practice, you can turn leftovers in to a classy snack.<\/p>\n<p>&nbsp;<\/p>\n<h2><span id=\"turkey-mac-and-cheese\" class=\"ez-toc-section\"><\/span>Turkey Mac and Cheese<\/h2>\n<p>Shay makes this, with back meat and other dark meat, smoked Gouda and a blend of several other cheeses.\u00a0 She bakes it with a breadcrumb crust on top, and trust me, you would do something extreme just to get a second helping.<\/p>\n<p>&nbsp;<\/p>\n<h2><span id=\"turkey-pasta\" class=\"ez-toc-section\"><\/span>Turkey Pasta<\/h2>\n<p>This can go two ways.<\/p>\n<p>Served cold, use rotini pasta, light meat, and some veggies with a vinaigrette makes an awesome turkey salad.<\/p>\n<p>Served hot, use fettuccine pasta, mushrooms, veggies, and just about any sauce.\u00a0 Marinara, alfredo, or a simple olive oil drizzle all work well.<\/p>\n<p>&nbsp;<\/p>\n<h2><span id=\"turkey-hash\" class=\"ez-toc-section\"><\/span>Turkey Hash<\/h2>\n<p>Chop some dark meat, dice some potatoes, and fry in a pan with extras such as olive slices, chopped broccoli, diced tomatoes, etc\u2026<\/p>\n<p>Serve in a thin layer with a deep fried egg on top.<\/p>\n<p>To deep fry an egg, heat a pan with 1\/2 inch of oil, and drop in an egg.\u00a0 It\u2019s done as soon as it\u2019s solid \u2013 about 1 minute.<\/p>\n<p>Garnish with chopped scallions or parsley<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h2><span id=\"turkey-shepherds-pie\" class=\"ez-toc-section\"><\/span>Turkey Shepherd\u2019s Pie<\/h2>\n<p>Shepherd\u2019s pie is a favorite in my house, and you can make an awesome \u201cleftovers\u201d pie:<\/p>\n<ul>\n<li>Small \/ medium casserole dish<\/li>\n<li>Put in a layer of turkey, both dark and light meat<\/li>\n<li>Cover with leftover gravy, mix thoroughly, then spread out evenly<\/li>\n<li>Optional:\u00a0 Cover with a thin layer of leftover stuffing<\/li>\n<li>Cover with leftover mashed potatoes<\/li>\n<li>Bake at 350 F until the gravy is hot, or about 30 minutes.\u00a0 DO NOT BOIL TURKEY GRAVY.<\/li>\n<li>Sprinkle with cheese and breadcrumbs, and bake for 10 minutes<\/li>\n<\/ul>\n<p>My apologies to Chef Ramsay, who probably senses a disturbance in the force as I click \u201cpublish\u201d.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h2><span id=\"turkey-nachos\" class=\"ez-toc-section\"><\/span>Turkey Nachos<\/h2>\n<p>Excellent snack food\u2026<\/p>\n<p>Chop up a mix of light and dark meat.<\/p>\n<ul>\n<li>Lay out some corn tortilla chips on a baking tray<\/li>\n<li>Use a spoon to smear some bean dip or refried beans on to each chip<\/li>\n<li>Sprinkle with chopped turkey<\/li>\n<li>Sprinkle with cheese<\/li>\n<li>Bake at 400 F for about 15 minutes or until cheese melts<\/li>\n<li>Let the nachos cool slightly\u2026<\/li>\n<li>Smear with sour cream or guacamole<\/li>\n<li>Sprinkle with toppings that might include olives, chives, jalapenos, tomatoes, chopped bacon, etc\u2026.<\/li>\n<\/ul>\n<p>Like sushi, there is no wrong answer with nachos.<\/p>\n<p>Unlike sushi, it doesn\u2019t take 10 years to master making nachos.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h2><span id=\"turkey-omelette\" class=\"ez-toc-section\"><\/span>Turkey Omelette<\/h2>\n<p>Dice some light and \/ or dark leftover turkey meat, according to preference.<\/p>\n<p>Just about everyone adds milk or cream to eggs, when making an omelette or scrambled eggs.\u00a0 I detest milk.\u00a0 Since eggs contain lecithin, which is an emulsifier, it can grab hold of fat directly.\u00a0 Instead of adding milk to loosen up eggs, in order to make them more fluffy, I tend to add just a little bit of olive oil instead.\u00a0 I find that this results in very fluffy eggs without having to deal with milk.\u00a0 Again, this is simply my preference\u2026. you can do what you want.<\/p>\n<p>This is going to be deceptively filling.\u00a0 You might get a small slice and think, \u201cI could eat twice this much\u201d, but you\u2019ll be surprised!<\/p>\n<p>Prepare your egg mixture:<\/p>\n<ul>\n<li>I use 1.5 to 2 eggs per person (There are no lightweight eaters in the Zombie household)<\/li>\n<li>Again, I use some olive oil to loosen up the eggs \u2013 everyone else in the universe uses milk, but I despise milk<\/li>\n<li>Season with salt, pepper, garlic, basil, parsley, etc\u2026<\/li>\n<li>Beat until creamy<\/li>\n<\/ul>\n<p>Cook the omelette:<\/p>\n<ul>\n<li>In a pan, add a thin layer of oil and bring up to temperature<\/li>\n<li>Saute the turkey meat, with some diced onion, diced peppers, diced tomatoes, mushrooms, etc\u2026<\/li>\n<li>When the turkey gets slightly crispy, add in the egg mixture<\/li>\n<li>Cover your pan, and wait until done.\u00a0\u00a0 The steam will cook the top of the egg, as the bottom cooks from direct heat.\u00a0 Wait about 10 minutes and check.<\/li>\n<li>Remove the cover and sprinkle with cheese<\/li>\n<li>Do the omelette flip thing \u2013 fold side A on top of side B<\/li>\n<li>Top with sour cream?\u00a0 (Optional)<\/li>\n<li>Sprinkle with grated cheese, bacon bits, and chives<\/li>\n<\/ul>\n<p>I usually cut the omelette in to thin strips to serve.<\/p>\n<p>This is deceptively filling.\u00a0 Make sure you serve small portions and if people are still hungry, they can come back for seconds.<\/p>\n<p>&nbsp;<\/p>\n<h2><span id=\"turkey-quesadillas\" class=\"ez-toc-section\"><\/span>Turkey Quesadillas<\/h2>\n<p>Toast a flour tortilla in a frying pan with a little bit of butter\u2026<\/p>\n<p>While toasting, sprinkle with chopped or shredded turkey, sprinkle with cheese<\/p>\n<p>Top with a 2nd flour tortilla, then flip the entire thing.<\/p>\n<p>It\u2019s done when the other tortilla is toasted and the cheese is melty.<\/p>\n<p>Place the entire thing on a cutting board, and use a knife or pizza cutter to slice in to wedges.<\/p>\n<p>Note that some quesadillas use ONE tortilla folded in half \u2013 I think it comes out better when made like a grilled cheese sandwich using two tortillas.\u00a0 Do whatever makes you happy.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h2><span id=\"turkey-pizza\" class=\"ez-toc-section\"><\/span>Turkey Pizza<\/h2>\n<p>Pizza is super simple.<\/p>\n<p>Use canned pizza crust from the biscuit section from the store.\u00a0 One can = one sheet tray, for a thin crust, or double up for a thick crust.<\/p>\n<p>Of course, Shay makes her own pizza crust&#8230;<\/p>\n<p>Roll out a pizza crust on a sheet tray, add some sauce \u2013 Alfredo goes well with turkey, or use marinara, whichever you prefer.<\/p>\n<p>Add some diced turkey.<\/p>\n<p>Add other toppings, to your preference.<\/p>\n<p>Cover with shredded provolone or mozzarella cheese.<\/p>\n<p>Bake at 400 F for 20 minutes, or follow the directions on the pizza crust container.<\/p>\n<p>Here is what we had:<\/p>\n<ul>\n<li>Turkey, pepperoni, alfredo, and provolone<\/li>\n<li>Turkey, pineapple, alfredo, and mozarella<\/li>\n<\/ul>\n<p>Here are some other ideas:<\/p>\n<ul>\n<li>Turkey, olives, bell peppers, marinara, and mozarella<\/li>\n<li>Turkey, ham, onion, alfredo, and provolone<\/li>\n<li>Turkey, onion, sprinkles of stuffing, sliced pickles, turkey gravy, and provolone<\/li>\n<\/ul>\n<p>Go crazy.\u00a0 The sky is the limit.\u00a0 Add 5 to 10 minutes cooking time if you add a bunch of toppings.<\/p>\n<p>Pro tip:\u00a0 Pre-bake the crust 1\/2 way before adding any sauce or toppings.\u00a0 Take it out of the oven, let it cool slightly, then finish assembling the pizza.\u00a0 This will keep the crust from getting soggy.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h2><span id=\"conclusion\" class=\"ez-toc-section\"><\/span>Conclusion<\/h2>\n<p>Hopefully, this has imparted you with some ideas for what to do with that leftover turkey, beyond the simple sandwich.<\/p>\n<p>Leftovers can yield some incredible meals, and hopefully, this post inspires you to try something new.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It\u2019s that Turkey time of year again, and with turkey comes leftovers. Here are some amazing ideas that transcend the turkey sandwich.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,9],"tags":[],"class_list":["post-383","post","type-post","status-publish","format-standard","hentry","category-food","category-other-stuff"],"_links":{"self":[{"href":"https:\/\/www.zombiebbq.biz\/Zombie-BBQ\/wp-json\/wp\/v2\/posts\/383","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.zombiebbq.biz\/Zombie-BBQ\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.zombiebbq.biz\/Zombie-BBQ\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.zombiebbq.biz\/Zombie-BBQ\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.zombiebbq.biz\/Zombie-BBQ\/wp-json\/wp\/v2\/comments?post=383"}],"version-history":[{"count":4,"href":"https:\/\/www.zombiebbq.biz\/Zombie-BBQ\/wp-json\/wp\/v2\/posts\/383\/revisions"}],"predecessor-version":[{"id":387,"href":"https:\/\/www.zombiebbq.biz\/Zombie-BBQ\/wp-json\/wp\/v2\/posts\/383\/revisions\/387"}],"wp:attachment":[{"href":"https:\/\/www.zombiebbq.biz\/Zombie-BBQ\/wp-json\/wp\/v2\/media?parent=383"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.zombiebbq.biz\/Zombie-BBQ\/wp-json\/wp\/v2\/categories?post=383"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.zombiebbq.biz\/Zombie-BBQ\/wp-json\/wp\/v2\/tags?post=383"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}