Hey everyone, On Sunday, I cooked a large (bone-in, with skin) turkey breast, and it produced a TON - about 9 cups - of shredded meat. I stuck about half of it in the freezer, but I don't really know what to do with the other half. I have used it on salad, but I don't really know what to do with it for dinner. It was seasoned pretty basically when cooked (salt, pepper, a little creole seasoning, and cooked with 1 lemon), so I think I can take it any direction.
It's also a little dry, not horrible, but I figured I would want to add some fat when heating it back up. What fat would be best for that?
I don't want it to go to waste, but I need some suggestions on how to fix it!
Also, how long should it stay good in the fridge? I am thinking about doing most of my cooking on Sat/Sun, but I don't want the meats to spoil before the end of the week.
Throw it on a salad, put it in a soup, make turkey salad with a paleo mayo, put it in chili, add it to an omelet. I wouldn't keep it in the fridge too much longer than a week before doing something with it.
I would treat it like I treat leftover chicken breast by cooking it up with eggs. Heat up the meat in the fat that you would use for eggs, but with a lot of extra fat. Allow the meat to soak up the fat, then add veggies and then the eggs.
Cooked meats can be refrozen if you want to cook once a week, but one week in the fridge should be ok.
I usually chop it up fairly fine and use it to replace grain in a gratin type recipe... IE the kind of thing that's usually eggs, cheese, veggies and then rice or quinoa. Just sub chopped turkey for the grain, it really resolves the dry/bland turkey breast issue.