I kind chef has offered me one of his delicious brined turkeys, but they are 16-18 lbs. there are two of us. If I use the legs to make stock (neither of us likes drumsticks) and the roast the turkey, and immediately freeze 1/2 of the cooked breast, how do you think that will be when it returns from the deep freeze? Any other ideas?
I hate to turn down his offer, but I don't want to be terribly wasteful either. Organic birdies aren't cheap!