Turkey

It's like Thanksgiving all over again!  When I find turkey on sale, for a great deal, I buy one and my little family has a huge turkey dinner.  I then shred the rest of the turkey and freeze it for quick meals in the future!

• 1 whole turkey thawed, up to 20 lbs
• 2 TBSP olive oil
• poultry rub seasoning
• seasoning salt

Prep the turkey by rinsing and patting dry. Sprinkle salt in the cavities. Stuff your turkey if desired.  Stuff lightly and loose.  (I buy a bunch of stuffing mixes after Thanksgiving with coupons for near nothing, so I stuff mine). Place the turkey in roaster on top of the wire rack that comes with your roaster. Make sure the handles are up, not tucked below. Rub the entire bird with olive oil and then sprinkle and rub poultry seasoning and seasoning salt on. Roast at highest setting for 30 minutes. The oil, seasoning salt and the searing time will make the skin beautifully browned and perfect! After 30 minutes, turn the oven temperature down to 325. Check the labe for time but it will be between 3-4 hours. 

Check your Bird - Figure your total cooking time from the time you first put the bird in the roaster. FINAL TEMPERATURE FOR SAFETY AND DONENESS IS: 180 DEGREES IN THIGH AND 165 DEGREES IN BREAST AND STUFFING. Juices should be clear, not pink.

Store leftover turkey in freezer.  Then just pull a bag out for a quick meal! This is a great way to save time and money!

 

Strawberries

We use strawberries a bunch, however they can be pricey. We mostly use them to make smoothies & strawberry sauce for crepes and waffles.  So I buy flats when they go on sale for $1 a carton.  I will then wash them, cut the tops off and freeze them. I can get a gallon size bag full for around $4! I'll also slice a bunch, put sugar on them and let them get real nice and juicey then put them in old sour cream containers and feeze those.