Using Every Part of Your Free Range Turkey

You’ve made the decision to go free-range and it’s time for turkey—so, now what?  In this blog post, we will offer a few ideas on how to get the most from your free range turkey by using every part and leaving minimal waste.

The inevitable first step in using every part of your turkey is finding a recipe that you and your dinner guests will enjoy.  Once you’ve fully cooked your turkey, here’s how you can make the most of your free range turkey:

turkey-useCarve the turkey for useable meat

Once your turkey has reached desired temperature, it’s time to remove all useable meat for your enjoyment.  Conventional carving will help you obtain the legs, thighs, wings and breasts of your turkey, which you can use in a variety of different ways.

Bones

First thing’s first—cooked bones are not safe for dogs because they splinter very easily and can cause serious damage to mouths and internal organs.  Now that we’ve gotten that out of the way, did you know that you can make a great turkey stock by using your turkey bones and letting them simmer for 3 to 4 hours alongside a few flavorful vegetables?

Innards and Giblets

There is a bag located inside your turkey and, contrary to popular belief, the innards and giblets are not placed in a bag for easy disposal; rather, they can be a great standalone snack if prepared correctly, and can also be used to make a delicious gravy!  Just add some celery, onion, sage, water and flour to your giblets, then use your gravy in the final phase of your turkey baking process for an extra flavorful finish!

When buying your turkey, always remember to go free-range.  For the best selection of free-range turkeys, visit Georgetown Market.

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