Just like a pot roast I find I can get a lot of mileage out of a roasted turkey, or chicken for that matter. My daughters asked me why I buy such a big turkey each year and the truth is we will eat off it for a very long time.
After brining and roasting our turkey we enjoyed our Thanksgiving meal with a huge amount of the bird still remaining. I sliced a bit for sandwiches and leftovers but it scarcely made a dent.
I removed one whole breast and double wrapped it for the freezer for a future Thanksgiving style meal. I then removed the wings and wrapped them up to freeze so I can make more turkey broth later in the spring or summer when we run out. Since we are not great lovers of dark meat I remove some of the meat from the legs and then wrap them up to freeze for making broth as well.
Once I have removed all the breast meat, both wings and both legs I get busy and remove the remaining meat from the carcass and placing it into a bowl. This meat is a combination of dark and white and I like to chop it up and freeze in smaller packages to use in soups and casseroles later down the road.
Once it has cooled a bit I remove the big pieces with a slotted spoon to a colander I have set up on a medium sized mixing bowl. I strain the broth in a larger mixing bowl, add what has dripped out of the colander, and set it in the refrigerator to chill. Once it is chilled I skim the fat off the top and divide it into one and two cup freezer containers. Once labeled the containers are placed in the freezer. I use this broth for soups and in recipes that call for chicken broth as one of the ingredients.
Sometime in the late spring or early summer I will repeat this process with the wings and later with the legs to replenish my supply. I try to make sure that nothing goes to waste when it comes to our Thanksgiving turkey.
You may also enjoy revisiting Anatomy Of A Pot Roast.