TiT, Part II: Breast Reduction Surgery

So, okay, maybe I should have just settled for one of the Butterball boneless half-breasts, but then again having way too much turkey than you know what to do with is all part of the American tradition, right? Even though it was a ridiculous amount of meat for two people, I resolved to let nothing go to waste. At more than six bucks a pound, every scrap was going to be used for something.

The obvious solution was to work with one tit at a time. I removed all the bones, carved off some stray scraps and gobbits, and ended up with two boneless turkey breasts covered in skin. One of these I wrapped and stored in the freezer (wait a second, I think I hear it calling to me at this very moment). The skin and meat scraps went into Tupperware and then also into the freezer.

The bones went to the stock pot. After simmering the bones for several hours, I strained a quart of the golden stock into a storage container for freezing. The rest - another two quarts almost - I divided for tomorrow's gravy and a near-future day's soup.

For the belated Thanksgiving breast, I smothered it in herb butter, tied it into a log, wrapped it, and gave it an overnight to ponder its ultimate fate.


Next: The Rest of the Roast