FOAS, you and I both agree that deep frying a bacon wrapped turkey is a method that you and I will not be trying. LindaC, "When you deep fry a turkey you have no drippings for gravy. It's rather like sous vide but without the plastic bag, using hot oil instead of water." I am totally confused that you think deep frying is similar to sous vide. The two methods have nothing to do with each other, as far as I know. Whenever you sous vide any meat you do get juice from the meat in the bag. I got about one quart of great juicy from each sous vided turkey. The juice gels nicely in the refrigerator. There is very little fat in the juice because at 150F the fat was not rendered much, and that is good for the next step of sous viding a turkey. Typically after you sous vide a turkey, the next step is to roast at a higher temperature to brown the skin, that's when you get the fat rendered for making the roux. Dcarch

TURKEY CREOLE serves 5 Preparation time: 10-minutes Cooking time: 20-minutes 1/4 c. olive oil 1/2 c. chopped onion 1/2 c. chopped celery 1 clove garlic, pressed 1/4 c. flour 28-oz. can stewed tomatoes 2 c. cooked, cubed turkey 1/2 t. Italian Seasonings 1/4 t. cayenne pepper 6-oz. can tomato paste Heat the oil over medium heat in a large skillet; add the onions, celery, and garlic. Cook for 2-3 minutes or until the garlic is golden brown. Add the flour. Stir to make a paste. Add the tomatoes and cook, while stirring, until thick. Add the rest of the ingredients, and cook 10-15 minutes, stirring constantly. If desired, serve over rice or pasta. For an attractive dish, serve over orzo (a rice-shaped pasta). Nutrition: Calories: 270 Fat: 13 g. Cholesterol: 44 mg. Carbohydrates: 20 g. Fiber: 4 g. Protein: 21 g. Sodium: 408 mg.

My DH loved the way this is prepared at an Italian restaurant we frequent, and I thought it must be simple to duplicate. Here's the photo from the restaurant version and then the one I made which tasted even better - guess I used more cream and maybe I poured on too much sauce for the photo. Turkey & Noodles in Curry Cream Sauce *********************************** 2 - 3 portions 1 lb turkey breast, cooked and cut into chunks butter - 1 heaping TBS flour - 1 heaping TBS milk - about 1 1/2 cups heavy cream - about 1 1/2 cups 1 chicken stock cube or spoonful of chicken bouillon mix 1 heaping TBS curry powder (I used Sharwoods's mild) fettuccini noodles for 2 - 3 servings fresh ground pepper butter 1) Put water on to boil for noodles. 2) If turkey is not already cooked, it can be done in microoven with 3 TBS water until just done 3) Melt butter in saucepan, take off stove and mix in flour to make a roux, gradually adding warmed milk a few drops at a time and stirring to keep smooth. 4) Put back on low heat and finish adding milk, then cream a little at a time and stirring. Crumble in chicken stock cube and curry powder. Stir to blend. 5) Add turkey chunks and heat gently, keeping warm while cooking noodles in pot of water. 6) Drain noodles, add butter and fresh ground black pepper. Pour sauce over noodles and mix. Serve on hot plates and add grated parmesan. Note: The Spanish and German chicken stock cubes and chicken sauce bases are excellent and quite different than the ones I saw in Canada. This dish tastes better than the version in the Italian restaurant and goes well with a nice crisp green salad. ******************************** I usually make a turkey curry at the end of our Christmas bird. The dressing and cranberry sauce as well as the gravy all goes with this. The recipe is taken from a Sharwood Curry Powder advert for chicken curry which I also make but here I substitute leftover turkey. TURKEY CURRY **************** Serves 4. 1 apple, peeled and chopped 1 onion, chopped 2 TBS oil 2 TBS curry powder 1 level TBS flour 15 fluid oz (scant 2 cups) stock (boil turkey bones to make stock) 1 TBS chutney (I use Sharwoods Mango Chutney) 1/4 to 1/3 cup (60 grams) sultana raisins 8 oz (225 grams) diced turkey (include different sized small pieces from the leftovers on the turkey platter) salt 1) Fry chopped apple and onion together in 2 TBS oil. Add curry powder and flour. Fry gentry 1 minute. 2) Blend in the stock, bring to boil. Add 1 TBS chutney and the raisins. Simmer, covered - 30 minutes. 3) Add turkey pieces to the sauce, season with salt and simmer very gently 10 - 15 minutes more. If you have some leftover turkey gravy - that also goes well added into the curry sauce. 4) Serve over rice and pass around cranberry sauce, warmed turkey dressing, mango chutney and chopped walnuts. SharonCb

Have found that you can freeze deli meats/cheeses with a few BIG BUTS!! Well, everybody seems to have one anyway. At nieces baby shower there was a LOT of deli stuff left-over and SIL was just gonna toss!?! Cheese (provolone, Swiss, American) freeze and thaw fairly well. Think you can freeze about any cheese but thawed results might not be so great for softer types... water content. Worst case scenario... use frozen/thawed cheese in casseroles. Hard deli meats (pepperoni, salami, etc) seem to freeze/thaw pretty well. Other deli meats(like turkey & ham) tend to be REALLY watery when they thaw... would probably work in a casserole or salad when thawed. Have had a few vac sealers, all Foodsavers, all GREAT, and all from yard sales for next to nothing. FS should be really marketing to single or 1-2 people homes. I'm cooking for one and typical package of boneless/skinless chicken is WAY too much for one, even if wanted a little left-over for lunch. FS prevents me from finding "mystery", freezer-burnt stuff at the bottom of the heap.