Greg, I've found those freezer bags just *don't* keep air out no matter WHAT kind of fancy ziploc strip they have, or HOW many of them one uses, or how assiduously one sucks the air out with a straw before sealing. Within a few days or weeks air has leaked in, and meats, especially smaller portions, just don't keep all that well over the long term. (A few weeks = fine; a few months --- not so much.) It's for meat that I finally broke down and bought a Foodsaver vacuum sealer this year; I didn't find the deterioration in quality nearly as much for vegetables and baked goods, though there was some. But if you don't have one, I have found a better bet than freezer bags is good-quality plastic wrap and THEN a layer of aluminum foil. I've never tried jt's spraying trick but it sounds clever --- worth doing before the Saran. Good luck! Happy Thanksgiving! Z

I must say - this was probably the most organized Thanksgiving turkey dinner I've cooked. Thank goodness. My oven behaved - probably because I took care to tuck in the wings this time - so that the dripping grease wouldn't drop down onto the burners causing a bit of a "flare-up" which My oven is prone to do if something boils over. Anyway, I cooked the bird as I usually do - upside down on the "X" shaped rack that has been a stand-by for such an event each turkey day. The bird is then slow cooked at 250 degrees - not basting until the skin hardens a bit. This seals in the juices, making the bird more moist. About half way through after the underside is nicely browned, I turn the bird over, to brown and cook the breast. When the breast reaches 180 degrees internally, we grab the carvers and that beautiful creation soon becomes a mess. Everything turned out quite well - expect perhaps for the marshmallows that were put on the sweet potato/pineapple dish - they refused to melt and perhaps the toasting oven was a bit too toasty. Ahem. So - now for making the pies. I liked my scheme last year - freezing the turkey, dressing and gravy in a pie pan shaped container. Then it is ready for use - either put in a pie shell - adding frozen peas, and top crust and baking. Or - just heating it up for another plain meal. Either way, lots of good left-over eating in store. As luck would have it - I had lots of volunteer help with clean up - and yours truly was ready for early retirement. Hope you had a nice holiday. Soooo - on to the next big bash - right. What are you planning on eating for X-mas - another turkey perhaps/or? Oh yes - about the dressing - it was a bit moist - will add less moisture next time, but tasty nevertheless. Some sage would have been nice tho. Just my 2 c's. Bejay

I just cooked a turkey a month or so ago and we had several meals from it, then I froze some of it, including the legs. I think, though, the next time that I freeze turkey, I will freeze several 2-cup portions so I can use them for either soups or casseroles. My DH is really not a casserole kind of guy, more like meat & potatoes, but I asked him a week or so ago----"Steak or turkey tonight? I'll probably make a turkey casserole." He surprised me by selecting the turkey!! So, after cutting up some of the turkey meat, adding some leftover cornbread crumbs, cheddar cheese soup (don't know really what I bought this for---had it on hand) and some frozen broccoli right out of the pkg-----it was delicious! So, I'll definitely do more casseroles, and it's one main dish to clean up.

Thanks everyone. I've made a big pot of gravy and will make turkey pie with that. I didn't know you could freeze leftover meat so I'll just freeze whatever is left after that. Maybe make a soup with the bones as usual. Time to start moving stuff around in the freezer. I wasn't planning on this and need to make space. We really need to buy a small freezer for the garage. The turkey pie I make is just gravy and meat with a top crust, in a glass Pyrex pie plate. All the fixings (stuffing, potato, peas) are served on the side. I'm probably going to buy another turkey for Tuesday. Or maybe a pork roast. Not sure yet. I don't think I could serve "leftovers" to company. I'd be too nervous it wouldn't come out right, it being the first time I'd have done it (the re-heating thing). Great to know for future uses, though.