We are a Thanksgiving party of two with a 17-pound spice-rubbed turkey parked in the refrigerator. Despite our best intentions — and those of a local farmer — for a smallish bird, things did not go as planned, and we have ended up with an embarrassment of riches better suited for a small village. After the requisite turkey sandwich-thon over the holiday weekend and a care package for my — “white meat only, please” — mother, there will still be enough remaining turkey to feed our side of the street.
Leftovers are grand; in fact, it’s the payoff for all the work. But if you’re in a similar gravy boat (apologies: I could not help myself), a plan for long-term storage and repurposing is mission critical to minimizing food waste. More than 200 million pounds of Thanksgiving turkey went uneaten last year, according to the National Resources Defense Council, a statistic that carries added weight when one in seven people in central Pennsylvania are experiencing food insecurity.
In the spirit of food thrift and kitchen economy, I am embarking on a three-pronged plan to make the most of my XL bird:
As part of my night-before prep and dry-rub seasoning, I will remove the turkey’s back with kitchen shears, turn it over and press down on the breastbone until the turkey is flattened, a technique better known as a spatchcock or butterflied turkey. In doing so, you reduce the height of the bird, allowing for more even cooking, which helps those notoriously slow thighs and drumsticks. With less volume and a circular cavity, the rest of the bird also cooks more quickly, about 10 minutes per pound (versus 12 to 15 minutes for a back-in bird).
Turkey salad is a versatile dish that can be used in sandwiches, as a side or eaten on its own. With leftovers galore after the holidays you may wonder – can you freeze turkey salad?
The answer is yes! Freezing is a great way to preserve turkey salad so you can enjoy it later Follow this complete guide for everything you need to know about freezing turkey salad
Why Freeze Turkey Salad?
Freezing turkey salad offers several advantages:
-
Prolongs shelf life – Freezing prevents bacterial growth allowing turkey salad to last for months vs just days refrigerated.
-
Saves money – Freezing reduces food waste so you don’t have to toss leftover turkey salad.
-
Adds convenience – Frozen turkey salad makes assembling sandwiches or whipping up sides a breeze.
-
Preserves flavor – Turkey salad maintains its delicious taste when properly frozen and thawed.
So don’t hesitate to stash that turkey salad in the freezer!
Can You Freeze Turkey Salad with Mayonnaise?
Yes, turkey salad made with mayonnaise can be frozen. However, the texture of the mayo may change slightly after freezing.
To help it hold its texture, stir the thawed salad well before serving. Adding a bit of fresh mayo after thawing also helps.
Freezing Turkey Salad Steps
Follow these simple steps for freezing turkey salad:
-
Choose freezer-safe airtight containers or bags, allowing headspace for expansion.
-
Portion salad into containers or bags if desired.
-
Seal tightly and label with contents and freeze by date.
-
Freeze turkey salad for up to 3 months.
-
Thaw overnight in the fridge before using.
-
Stir thoroughly before serving to reincorporate any separated liquid.
Handy Freezing Tips
Keep these tips in mind when freezing turkey salad:
-
Mix in crunchy ingredients like nuts or fruit just before eating for best texture.
-
Stir in fresh herbs after thawing instead of before freezing.
-
Portion into single servings for grab-and-go convenience.
-
Use within 3 months for optimal flavor and texture.
-
Store thawed turkey salad in the fridge and use within 3-4 days.
Answers to Common Questions
Freezing turkey salad is easy when you have the answers!
Can you freeze turkey salad with yogurt?
Yes, yogurt-based turkey salads freeze well. The yogurt texture holds up better than mayo.
Should turkey salad be frozen in a bag or container?
Either works well. Choose airtight bags or containers and leave headspace.
Can thawed turkey salad be refrozen?
No, don’t refreeze thawed turkey salad. Refreezing causes loss of quality.
Does freezing alter the taste of turkey salad?
Freezing has minimal effect on flavor if thawed and stored properly.
What’s the freezer shelf life of turkey salad?
Turkey salad keeps well frozen for 2-3 months before quality loss occurs.
Can I freeze already made leftover turkey salad?
Yes, leftover turkey salad freezes well for storage.
Enjoying Frozen Turkey Salad
Thawed turkey salad can be used in many tasty ways:
-
Classically on bread or rolls for sandwiches
-
Scooped on top of fresh greens for salad
-
Served chilled as a side dish
-
Added to wraps or stuffed in pitas
-
Topped on crackers or flatbread as an appetizer
-
Added to omelets or breakfast tacos
-
Used in turkey salad stuffed tomatoes or avocados
With proper freezing techniques, you can enjoy delicious turkey salad even months after the holidays. Follow this guide for storing turkey salad in the freezer so you can savor that flavor all year long.
And use the back for stock
With the back, you can make turkey stock right away or freeze for another time.
If you have a turkey 15 pounds or larger, you have enough bone matter to make stock. You also can clip the wing tips and add to your pot.
Traditionally, turkey stock is made from roasted bones, which is why so many people like to make soup with a turkey carcass after Thanksgiving. But similar to chicken stock, you can make turkey stock from raw bones. The flavor will be less intense, but it also may taste less muddy, a common pitfall of making stock from roasted carcasses.
For smaller birds (less than 10 pounds), I recommend supplementing with turkey wings or even chicken feet, which are loaded with stock-enriching marrow.
When you’re ready, thoroughly rinse all bones. (If using frozen bones, no need to thaw.) Place in a large pot and add enough cold water to cover, plus two inches. (For two pounds of bones, you’re looking at about 8 cups water.)
To that, add 1 large leek, washed, root removed and cut into chunks (Plan B: 1 onion, skin on, quartered, plus 4 to 6 parsley stems); and about 10 whole black peppercorns.
Bring to a boil and with a slotted spoon or fine sieve, remove the foam that rises to the top. You will notice that the foam is attracted to the chlorophyll in the leeks and parsley and works as a stock purifier.
Reduce the heat to medium-low, cover and cook at simmer for about 2 hours (and up to 4). The longer you cook the chicken parts, the deeper the flavor. Completely cool, strain, and refrigerate or freeze.
Short and long-term goals for after-dinner storage
Two hours. That’s the Thanksgiving food safety grace period deemed by the USDA; any turkey and trimmings left out at room temperature for longer becomes a minefield for foodborne illness. Before you tuck into dessert and watch your favorite holiday movie, get the turkey into the refrigerator, even if still on the serving platter. When you have a few minutes, portion out what you think you might use over the next three to four days (per USDA advice) and place in storage bags or containers. For turkey beyond that timeframe, set your sights on the freezer,
where it will keep for about two months. Remove any bones before freezing and slice or shred as needed. Rather than storing en masse, think of portioning the turkey as if you were meal planning, with 1/2 to 1 cup per serving. Date and label, and start dreaming of your next turkey creations.