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’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.