I am only cooking for two and the turkey I ordered is still probably too large for us to reasonably deal will, so I was thinking about cooking it this weekend, portioning it for the freezer, and then taking out what we need on the day of. I came across this recipe for a poached and then roasted turkey: https://foodchannel.com/recipes/bress...
Has anyone tried this? If I did poach ahead of time and then froze, what adjustments might I want to make on the day of if I just wanted to then roast one of the breasts for the holiday?
Am also thinking about adapting the "beak-to-butt" recipes in Joe Beef: Surviving the Apocalypse that call for a capon but sub with this turkey (it's 9.9 lbs). That starts with making a double stock with the poultry and then gets used for 3 other recipes.
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