Do you debone the turkey before storing it as left-overs?

Deboning a turkey before storing it as leftovers is recommended for several reasons:

Convenience: Deboning makes it easier to handle and package the leftover turkey. Instead of having a large bulky turkey to store, you can store the meat in smaller, more manageable pieces. This not only saves space but also makes it easier to portion and use the leftover turkey for future meals.

Efficient Storage: Deboning the turkey allows you to maximize storage space in your refrigerator or freezer. You can divide the turkey meat into smaller containers, based on your desired portion sizes. This organization helps prevent the meat from getting lost or forgotten at the back of the refrigerator or freezer.

Even Heating and Thawing: When you debone the turkey, it creates thinner pieces of meat, which subsequently makes it more consistent and easier to reheat. This is particularly beneficial when microwaving or reheating larger portions. Deboned turkey meat thaws more evenly, reducing the risk of unevenly heated areas or cold spots.

Versatility: Deboned turkey meat provides more versatility in how you use your leftovers. You can easily incorporate the meat into various dishes like sandwiches, salads, soups, pasta dishes, and more. The deboned meat is readily accessible, making it convenient for quick and easy meals.

To debone leftover turkey, let the cooked turkey cool down completely. Then, using your hands or a sharp knife, carefully remove the meat from the bones, working your way around the bird. You can separate the meat into different parts, such as breasts, wings, thighs, and legs.