Thanksgiving and Christmas are times for friends and family to get together, have some drinks, play some games, exchange some gifts, and most importantly, eat some turkey! Just the thought of moist turkey, stuffing, and mashed potatoes, all drenched in gravy, has my mouth watering, and it’s only 8:15 AM! Not only is it delicious the first time around, but for the week following the “big meal” we enjoy left-overs in many forms, and despite eating it twice a day we never seem to get sick of it. Yes, we do love our turkey.
So if we love turkey so much why don’t we eat it more than twice a year?
Well, because it’s expensive of course. We’re trying to be frugal and save money here. We can’t afford to be living like kings, dropping all that cash on a regular basis to satisfy our poultry needs.
Expensive you say? Think again. Sure the initial cash outlay may seem a little steep, but look at how many meals you get out of that baby. Consider that you served dinner for eight at Thanksgiving, and you still had a week’s worth of left-overs in the fridge. When you break it down on a cost per meal basis you’re actually making out like a bandit. Full meals with all the trimmings, sandwiches, turkey melts, turkey soup, turkey meringue pie (okay, maybe not). Still, you see the point, you can get a lot of mileage out of that crispy little bird. Only one or two in your household? That’s what freezers are for. If a week has gone by and you’ve still got a significant chunk left, package it up and put it in the freezer. No sense wasting all that goodness.
Speaking of the freezer, if you’ve got the room, why not pick up 3 or 4 turkeys? Around here, during the holidays, local grocery stores are so desperate to get your business, they’re practically giving the birds away. At 88 cents a pound you can grab yourself a 15 pound turkey for a little over $13. Limit one? No problem. Go back a few times. As I mentioned in an earlier post: load up when stuff is available at blowout prices. Now you’re really saving some money!
You’re probably thinking you don’t want to eat turkey that often, that it will ruin the anticipation of your Thanksgiving feast. Good point. We definitely don’t want turkey to get lumped in with Kraft Dinner as just another meal. The solution? Finish up your stored turkey by May or June. You probably don’t want your oven on for six hours in the middle of summer anyways (although BBQ turkey is another great option if you’ve got the proper setup). If you make turkey a winter and spring meal, by the time Thanksgiving rolls around I can guarantee your turkey craving will be just as strong as ever.
So get that turkey in the oven more than twice a year. It’s cheap, it’s healthy (if you can control your gravy intake), and it’s just about the tastiest meal on the planet. Take advantage!