Turkey sandwiches are great but if you've got a lot of leftovers, they can get boring. Following in my moms footsteps, when I make a turkey, I start making the leftovers even BEFORE the turkey is served. Let me explain.
mirepoix, a mixture of celery, carrots and onions chopped in chunks. This layer keeps the turkey from sticking and also flavors the bird with it's essence.
A lid or a foil tent should be used for about 3/4 of the cooking time to keep the turkey moist. I've used turkey bags but with a large turkey they always mess up the breast skin. Put the bird in a 325 degree oven according to the directions on the label. A thermometer should be used at the end of cook time. Plug it into the breast and look for a reading of 160 and in the dark meat thigh area you want a 180 reading. The turkey will continue to cook for a little after removed from the oven and should be allowed to sit for 15 minutes or more.
Then gently transfer the breasts as they were when attached to the bone, onto a platter. Then place the whole skin you removed earlier on top of the breasts. On this one I left the legs and thighs in tact.
It appears like a WHOLE small turkey once you dress it with the remaining sliced dark meat and other trimmings yet is completely SLICED and READY TO EAT once the skin is lifted. If needed, you can set the oven proof platter in a very low oven while you use the drippings to make gravy. Use some of the drippings drained of grease to drizzle on the bird so it stays moist while warming. The giblets need about 45 minutes to boil. If they are tender you can chop them into little pieces and add to your gravy. They give it a great texture.
Here's the marinade recipe:
2 cups oil (olive or a lighter oil)
whole head of garlic, peeled and minced
paprika (I like 1/4c but some like less)
salt and pepper
juice of a whole lemon
Just mix these ingredients together in a large measuring cup or bowl then dig in to the bottom of the bowl to get the goodies in your palm and mush them between the skin and flesh of your washed turkey moving as far down the legs with the marinade as you can. Rub a generous amount on the outer skin as well and any remainder can be poured into the cavity.
Cover the turkey in foil, bake in a turkey bag or in a covered pan but make sure the foil or bag do not touch the skin too much or it may rip the skin when removing (not the end of the world if it does.)
Just follow the turkey package instructions for roasting times and temps.
Stay tuned for a "leftover a day" in this series for your turkey eating pleasure. I plan to make a turkey this week and will take pictures of this process so check back on the recipe shortly for updates.