Actually, it turns out there will be two meals out of the turkey made in the crockpot yesterday.
It all started with those turkey drumsticks from Maple Lawn Farm.
You can head out to the farm and pick up frozen turkey all during the year. The fresh turkey is sold for the holidays, but they have frozen packages and other specialties.
After bringing home those drumsticks, so I could vacuum seal some and save for soups this winter, I did keep two out to cook on Sunday.
I have two packages like these in the freezer. Each package cost approximately $2.33 as the six pack was $7.
You can’t beat that for making an economical meal. Throw some carrots, onions, celery, some stock (my last container from last year’s turkey), two drumsticks, a little water, salt, pepper, poultry friendly herbs like tarragon and marjoram, all in the crockpot.
Since the turkey was barely defrosted, and the stock was a brick of frozen goodness, I put the crockpot on high for six hours, then renewed it for another 3 hours. In the last hour, I added some wide noodles and a bit more water to thin it out.
We had it for dinner tonight, and it was simply wonderful. Really rich. So much flavor. It’s amazing and you can’t believe the entire pot probably cost $5-6 in total ingredients. We only had half of it, so lunch or dinner later this week will be our second meal from these drumsticks.
My husband and I both like the dark meat on turkey and chicken, more than we like the bland white breast meat. At Thanksgiving, my husband always takes a drumstick on his plate.
I suppose you could say we are crazy, eating turkey the week before Thanksgiving, but soup is so good on crisp fall days.
If you haven’t popped out to Maple Lawn after the holiday rush, you should. Even the frozen turkey is so much tastier than those butterball things.