Roast Turkey With Leftover Recipes

<h2 class="wp-block-heading">The World Embraces America’s Turkey Tradition</h2>

<p class="wp-block-paragraph">While living in Brazil with my son Tomio, we had a memorable American Thanksgiving where many of our Brazilian friends asked us to whip up a traditional feast in Rio.</p>

<figure class="wp-block-image size-large"><figcaption class="wp-element-caption">“Really Ma, Thanksgiving In Brazil”!</figcaption></figure>

<p class="wp-block-paragraph">Even though it was sweltering at 100 degrees, and turkey in Brazil is typically only available as processed deli meat rather than whole, we managed to make it work.</p><!– End Ezoic – gen_under_second_paragraph – under_second_paragraph –><span id="ezoic-pub-ad-placeholder-910" data-method="placement-service" /><span data-ez-ph-id="910" /><!– Ezoic – gen_under_second_paragraph – under_second_paragraph –>

<figure class="wp-block-image size-full is-resized"><figcaption class="wp-element-caption">Where To Find Turkey In Brazil?</figcaption></figure>

<p class="wp-block-paragraph">We cranked the air conditioning to the max, tracked down a sizable bird, and prepared our Thanksgiving Dinner right there in Rio de Janeiro!</p><!– Ezoic – wp_under_second_paragraph – under_second_paragraph –><span id="ezoic-pub-ad-placeholder-113" data-inserter-version="2" /><span data-ez-ph-id="113" /><!– End Ezoic – wp_under_second_paragraph – under_second_paragraph –>

<figure class="wp-block-image size-large"><figcaption class="wp-element-caption">Brazil</figcaption></figure>

<h2 class="wp-block-heading">Turkey Leftovers</h2>

<p class="wp-block-paragraph">When we think of turkey leftovers, sandwiches and soups often come to mind, but I’ve put together a variety of delightful options you’ll enjoy.</p><!– End Ezoic – gen_mid_content – mid_content –><span id="ezoic-pub-ad-placeholder-911" data-method="placement-service" /><span data-ez-ph-id="911" /><!– Ezoic – gen_mid_content – mid_content –>

<p class="wp-block-paragraph">First, we need to cook this turkey, infuse it with flavor, and prepare all the parts for various uses.</p>

<h2 class="wp-block-heading">Turkey Leftover Recipes</h2>

<p class="wp-block-paragraph">Before we can whip up fantastic recipes with<strong> leftover turkey</strong>, we need to first cook the turkey to have those leftovers!</p><!– Ezoic – wp_mid_content – mid_content –><span id="ezoic-pub-ad-placeholder-114" data-inserter-version="2" /><span data-ez-ph-id="114" /><!– End Ezoic – wp_mid_content – mid_content –>

<p class="wp-block-paragraph">Whether you choose to smoke or fry your turkey, the procedures here can still apply once it’s cooked, but I’ll be roasting mine in the oven.</p><!– End Ezoic – gen_long_content – long_content –><span id="ezoic-pub-ad-placeholder-912" data-method="placement-service" /><span data-ez-ph-id="912" /><!– Ezoic – gen_long_content – long_content –>

<p class="wp-block-paragraph">Once the turkey is cooked and you’ve enjoyed your first meal, try to take some time to remove all the meat from the carcass while it's still warm. It becomes trickier after it's been refrigerated.</p>

<ul class="wp-block-list">
<li>Separate the white and dark meat, storing them in a sealed container in the fridge.</li><!– Ezoic – wp_long_content – long_content –><span id="ezoic-pub-ad-placeholder-115" data-inserter-version="2" /><span data-ez-ph-id="115" /><!– End Ezoic – wp_long_content – long_content –>

<li>Place all the bones in a large pot. Break the breast section in half to make it fit better.</li>

<li>Add salt, pepper, chopped celery, onions, and fresh herbs into the pot.</li>

<li>When you're ready to cook, fill the pot ¾ full with water. (You can do this a day later as well.)</li><!– Ezoic – wp_longer_content – longer_content –><span id="ezoic-pub-ad-placeholder-116" data-inserter-version="2" /><span data-ez-ph-id="116" /><!– End Ezoic – wp_longer_content – longer_content –>

<li>Bring it to a boil. Reduce the heat, cover, and let it simmer for about an hour.</li>

<li>Once the broth has cooled, you can divide it into several containers or airtight bags.</li>

<li>The broth will last in the fridge for 3 to 4 days, or you can freeze it.</li><!– Ezoic – wp_longest_content – longest_content –><span id="ezoic-pub-ad-placeholder-117" data-inserter-version="2" /><span data-ez-ph-id="117" /><!– End Ezoic – wp_longest_content – longest_content –>
</ul>

<figure class="wp-block-image size-large"><figcaption class="wp-element-caption">Homemade Turkey Stock</figcaption></figure>

<h2 class="wp-block-heading">One Roasted Turkey For Many Meals</h2>

<p class="wp-block-paragraph">Now, you have the foundation for countless meals. While a delicious turkey sandwich is often the first meal I look forward to, here are just a few other favorites I make with both the meat you've separated and the stock you've prepared!</p>

<ul class="wp-block-list">
<li><strong>Herb Turkey Biscuit Pot Pie</strong> – A buttery Herb Biscuit Turkey Pot Pie, made with leftover turkey, featuring a rich blend of mushrooms, veggies, and gravy, will make you forget it's made from leftovers.</li>

<li><strong>Turkey Stuffed Cabbage Rolls</strong> – These Healthy Turkey Stuffed Cabbage Rolls are the perfect appetizer or side dish made from leftover turkey, barley or rice, dried fruits, and spicy nuts.</li><!– Ezoic – wp_incontent_5 – incontent_5 –><span id="ezoic-pub-ad-placeholder-118" data-inserter-version="2" /><span data-ez-ph-id="118" /><!– End Ezoic – wp_incontent_5 – incontent_5 –>

<li><strong>Greek Turkey Soup</strong> – This traditional Greek Turkey Avgolemono Soup features leftover turkey simmered in the rich flavors of Greek cuisine, originating from an American Thanksgiving feast.</li>

<li><strong>Mac and Cheese Turkey Roll</strong> – Mac and Cheese paired with leftover turkey, crafted into Turkey Rolls wrapped in phyllo dough, seasoned with sage, celery, and onion, delivers a taste of Thanksgiving in a single bite!</li>
</ul>

<figure class="wp-block-image size-large is-resized"><figcaption class="wp-element-caption">Biscuit Turkey Pot Pie</figcaption></figure>

<figure class="wp-block-image size-full is-resized"><figcaption class="wp-element-caption">Greek Turkey Soup</figcaption></figure>

<figure class="wp-block-image size-large is-resized"><figcaption class="wp-element-caption">Turkey and Barley Stuffed Cabbage Rolls</figcaption></figure>

<h2 class="wp-block-heading">Ingredients Needed</h2>

<ul class="wp-block-list">
<li>Whole Turkey – 20 – 40 pounds</li>

<li>Fresh sage</li>

<li>Olive oil</li>

<li>Coarse salt</li>
</ul>

<figure class="wp-block-image size-large"><figcaption class="wp-element-caption">Sage</figcaption></figure>

<h2 class="wp-block-heading">Equipment Needed</h2>

<ul class="wp-block-list">
<li>Large roasting pot with a lid</li>

<li>Meat thermometer </li>

<li>Measuring spoons</li>

<li>Oven</li>
</ul>

<figure class="wp-block-image size-full"><figcaption class="wp-element-caption">Roast Turkey Makes The Best Leftovers</figcaption></figure>

<div id="wprm-recipe-container-33206" class="wprm-recipe-container" data-recipe-id="33206" data-servings="4"><div class="wprm-recipe wprm-recipe-template-wd-2026"><div class="wprm-recipe-image wprm-block-image-rounded"></div>
<div class="wprm-recipe-template-wd-2026-container">

<div id="recipe-33206-equipment" class="wprm-recipe-equipment-container wprm-block-text-normal" data-recipe="33206"><ul class="wprm-recipe-equipment wprm-recipe-equipment-list"><li class="wprm-recipe-equipment-item" style="list-style-type: disc"><p>large roasting pan</p></li><li class="wprm-recipe-equipment-item" style="list-style-type: disc"><p>Meat thermometer</p></li></ul></div>
<div id="recipe-33206-ingredients" class="wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-33206-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="33206" data-servings="4"><div class="wprm-recipe-ingredient-group"><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc" data-uid="0"><span class="wprm-recipe-ingredient-amount">15-20</span> <span class="wprm-recipe-ingredient-unit">lb</span> <span class="wprm-recipe-ingredient-name">Whole turkey </span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc" data-uid="1"><span class="wprm-recipe-ingredient-name">Fresh sage or oregano bundle </span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">finely chopped</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc" data-uid="2"><span class="wprm-recipe-ingredient-amount">3</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">Olive oil </span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc" data-uid="3"><span class="wprm-recipe-ingredient-amount">4</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">Coarse salt </span></li></ul></div></div>
<div id="recipe-33206-instructions" class="wprm-recipe-instructions-container wprm-recipe-33206-instructions-container wprm-block-text-normal" data-recipe="33206"><div class="wprm-recipe-instruction-group"><ul class="wprm-recipe-instructions"><li id="wprm-recipe-33206-step-0-0" class="wprm-recipe-instruction" style="list-style-type: decimal"><p>Set the oven to 400 degrees.</p></li><li id="wprm-recipe-33206-step-0-1" class="wprm-recipe-instruction" style="list-style-type: decimal"><p>Rinse the turkey inside and out with cold water.</p></li><li id="wprm-recipe-33206-step-0-2" class="wprm-recipe-instruction" style="list-style-type: decimal"><p>Place the bird in a pan large enough to catch the drippings while it cooks. Aim for a pan height of at least 3 inches.</p></li><!– Ezoic – wp_incontent_6 – incontent_6 –><span id="ezoic-pub-ad-placeholder-119" data-inserter-version="2" /><span data-ez-ph-id="119" /><!– End Ezoic – wp_incontent_6 – incontent_6 –><li id="wprm-recipe-33206-step-0-3" class="wprm-recipe-instruction" style="list-style-type: decimal"><p>I prefer to roast the turkey breast down. This way, the breast meat absorbs more flavor and stays moist.</p></li><li id="wprm-recipe-33206-step-0-4" class="wprm-recipe-instruction" style="list-style-type: decimal"><p>Take a bundle of fresh sage, slide your finger between the flesh and the skin, and insert sprigs of herbs next to the meat.</p></li><li id="wprm-recipe-33206-step-0-5" class="wprm-recipe-instruction" style="list-style-type: decimal"><p>Score the skin of the breast and rub the turkey with olive oil.</p></li><!– Ezoic – wp_incontent_7 – incontent_7 –><span id="ezoic-pub-ad-placeholder-120" data-inserter-version="2" /><span data-ez-ph-id="120" /><!– End Ezoic – wp_incontent_7 – incontent_7 –><li id="wprm-recipe-33206-step-0-6" class="wprm-recipe-instruction" style="list-style-type: decimal"><p>Salt the cavity and skin of the bird, and rub some of the finely chopped sage into the scored skin.</p></li><li id="wprm-recipe-33206-step-0-7" class="wprm-recipe-instruction" style="list-style-type: decimal"><p>Roast the turkey uncovered for 15 minutes.</p></li><li id="wprm-recipe-33206-step-0-8" class="wprm-recipe-instruction" style="list-style-type: decimal"><p>Reduce the oven temperature to 350 and cover the turkey with a lid or foil.</p></li><!– Ezoic – wp_incontent_8 – incontent_8 –><span id="ezoic-pub-ad-placeholder-121" data-inserter-version="2" /><span data-ez-ph-id="121" /><!– End Ezoic – wp_incontent_8 – incontent_8 –><li id="wprm-recipe-33206-step-0-9" class="wprm-recipe-instruction" style="list-style-type: decimal"><p><span style="display: block">Roast for about 20 minutes per pound, or until a meat thermometer indicates the internal temperature has reached 165 degrees.</span></p></li><li id="wprm-recipe-33206-step-0-10" class="wprm-recipe-instruction" style="list-style-type: decimal"><p><span style="display: block">Afterward, take the turkey out of the oven and let it rest for 30 minutes before serving.</span></p></li></ul></div></div>