Turkey for a pot pie
Such a wonderful and filling meal. And making it yourself means you can add any thing you like and as much of your filling as you like. Cups of turkey, spoonfuls of potatoes, ounces of peas, sprinkles of rice, handfuls of carrots and corn.
I use the same pie crust recipe I use for my apple pies but with half the sugar when I make a pot pie.
The first step: take care of the turkey. A really flavorful turkey pot pie depends on a properly seasoned turkey. And turkeys that want to be in my pies get very special treatment.
I start out by carefully selecting my bird. Yes that frozen one over there will do nicely. I let it defrost in the refrigerator nice and slow for 2 days. Then I remove the little goodies tucked inside and reserve them for later use.
Next, I place the bird in a very large pot, to which I add:
½ cup salt
¼ cup sugar
1 tablespoon chicken bouillon
1 tablespoon garlic powder
1 tablespoon onion powder
After that, I fill the pot with enough water to cover the turkey and place the lid on the pot. Then back in the fridge it goes for another 24 hours.
Next day, I rinse it with water and pat it dry. And finally, I bake it until it reaches an internal temperature of 180 degrees. Remembering that I must allow it to cool a bit before slicing.
Then and only then is it ready to be made into a pot pie.
And I’ll tell you exactly how I do that tomorrow.
