Today I canned the usable meat from a free frozen turkey. I got 8 pounds of meat for later, am making a huge batch of stock with the bones. That left two turkey legs.
I marinated them for an hour and baked for another hour. The results were meh. Maybe a longer and lower cook would have been better. Despite the appearance it was juicy.
The rice was from leftovers.
The effective cost per person was something like 70¢. And that’s about how it felt.
I’m of the opinion that freezing stock is superior to canning.
Hear me out.
Chest freezers are extremely cheap to operate, and if you have a bunch of ice cubes of stock j then they get even cheaper since there’s more thermal mass to stay frozen.
Anyways, that s what I do to my turkeys. Plus my dog loves a stock cube on a hot summer day.
I’ve had two refrigerators and one chest freezer fail in the last 8 years. I prefer the shelf stable canning option. If I have spare room in the chest feet I freeze jugs of water in it to keep that thermal mass battery operating at peak.