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Cooking & Baking

(17,055 posts)

2. I think I would maybe try grinding up some of the meat & make turkey salad....

Mon Dec 3, 2012, 05:33 PM

Dec 2012

If it's ground up it shouldn't matter if it's tough. But then again, I have zero experience with old, tough, home-raised heirloom turkey.

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Last night, I put an old, tough, home-raised heirloom turkey in the crockpot. [View all] Denninmi Dec 2012 OP

Those tough, old birds make the best stock. yellerpup Dec 2012 #3

What my dad would have called Manifestor_of_Light Dec 2012 #4

On the nose! yellerpup Dec 2012 #7

You are probably right about the meat. yellerpup Dec 2012 #6

I am picturing you pulling that skin off and it's hilarious. cbayer Dec 2012 #8

LOL! That wet suit was hilarious. yellerpup Dec 2012 #9

For goodness sake, please don't throw away any of the meat. Don't japple Dec 2012 #12

Oh, when I say throw away, I throw it over the side. cbayer Dec 2012 #13

I always butcher them down Warpy Dec 2012 #10

I made a turkey pot pie with leftover turkey this year -- heaven! LuckyLib Dec 2012 #11