Instructions

1. Cut up and divide out the remaining turkey portions on a cutting board or safe surface. Do this when the meat cooled enough to prevent burns. You also will want it cold to prevent melting of plastic bags and storage containers.

2. Portion the turkey into containers accordingly. You may also want to freeze it right on a dinner plate along with sides. Make sure the containers are all airtight.

3. If you are using the turkey for sandwiches, portion the meat and then wrap in aluminum foil or plastic wrap and place a few separate portions (enough for 1 or 2 sandwiches) inside the bag. Make sure the bag is sealed and no air can get in or out. This will prevent freezer burn and keep the meat tasting fresher longer.

4. Cut up the drumsticks and wrap in plastic wrap, use freezer wrap if possible and place in plastic freezer bag(s). Portion out only what you will eat in a few meals.

5. If you would like to make a casserole with the turkey, simply make the casserole with the unfrozen turkey inside and then freeze the entire casserole in a glass or freezer safe, airtight container. Allow proper time for thawing (at least 1 - 2 days) before serving.

6. Freeze cut up turkey with stir-fry vegetables and use for a quick meal. Add the sauce after the turkey and vegetables are thawed.

7. Frozen turkey can last up to four months if stored properly and not re-frozen.