Well, that bites. My only go to's are pot pies and enchiladas.

Sometimes I do turkey sandwiches (like a hot pocket) in puff pastry with cheese and spinach or whatever I have. Our favorite is mashed potato, cottage cheese, cheddar cheese, spinach and turkey. But, I've never tried freezing them before or after cooking.

Will your local fire station appreciate a meal?

I would slice that cooked turkey from the bones, save any pan juices....even deglaze the pan so you get all the brown bits. than put the meat into freezer bags and store flat in neat slices and freeze the pan juices.
then I would boil the carcass with a sliced onion a couple of stalks of celery and perhaps some slices of lemon....simmer for easily 4 hours to get all the flavor out of those bones and strain and store that broth.
Then next Tuesday thaw the meat and reheat in a flat covered pyrex dish in a slow oven, moistened with the broth from the bones....and make grave with the pan juices and serve it to your company.
When I have leftover turkey, I slice it and freeze it as is....and make whatever when I thaw it. I don't usually make it into a dish and then freeze that.
Linda C

I do like Linda does, except I freeze the turkey slices with the pan juices in freezer bags, not separately. Then when I want to make turkey pot pie, turkey and broccoli crepes, turkey tetrazini, turkey enchiladas, hot turkey sandwiches, etc. I just thaw a bag and make the rest of the dish up fresh.

I also freeze the carcass for soup, or you could make the broth now and freeze the broth for soup latter...oh yes and save up all those little bits of meat that aren't suitable for the dishes above and keep them for your soup.

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.