The standard advice is that you can freeze something a second time if it's been cooked again thoroughly in between (in this case, as mentioned above, this would mean the soup boiling for several minutes). I do this all the time exactly like you are doing for exactly the same reason: buy meat on sale when busy, and pop in the freezer; cook it up one night (roast the chicken, make a pot roast, etc.), then turn the leftovers into something else (broth or soup or a stew) and freeze it. Often it's the only way to get good value out of a large piece of meat if you are a small family. It's generally not recommended to reheat things a THIRD time, so it's best to freeze your soup in serving-size portions.

Meat is done when the internal temperature gets to the level you want. Fast cooking (high oven temp) will achieve doneness quicker that slow cooking (low oven temp). Fast cooking will also result in a greater difference between external and internal doneness. The outside will be very well cooked by the time the inside is done. Slow cooking will result in more uniformity between outside and inside. I can't give you any rule for different cooking times. Just make your best guess for starters and use a thermometer. To offer an example, I like steak well charred on the outside but red inside. That is achieved with a hot fire. If you don't want medium rare turkey, it may be wise to keep the temperature lower. Jim

You can also extend the pan juices by making a broth using the turkey neck, celery, onion and whatever spices you like. Cover and cook on low heat for a couple of hours. Strain the broth, cool a bit, then take some out (half cup or so) and whisk in flour, then re-introduce the flour paste mixture into the broth to thicken. When the turkey is done, remove it from the roaster pan, add this gravy into the pan and scrape/whisk in any browned bits and/or juices. I like to add a dollop of real butter and whisk that in also. If your turkey is stuffed, the juices tend to soak into the stuffing. If you cook your stuffing separately, the juices drip into the cavity and you can use long tongs to tip all the juices out into the pan to use/reduce/brown. Juices will also pool behind some of the joints - like the thigh joint (unless you've cooked your turkey to death!) - before removing the turkey from the roaster, make a small slit in the skin at the joint (near the body) to release those juices into the pan. There are all kinds of methods to make that important gravy!

Garbage man took the turkey today - It's gone and I'm over it! Teresa - Butterflying the chicken is simple. Just take some shears and cut along both sides of the back bone to remove it. Flip it over, push down hard in the middle of the breast till it cracks and lays flat. Lay it on a broiler rack and pull up the legs to rest between the thigh and the breast. Here's the full recipe. It calls for putting potatoes under the broiler rack, and man do they come out tasting good! The turkey recipe used a 16x12 disposable roasting pan under the rack rather than the pan bottom so that you could fit more stuffing. In either case, the object is to have somewhere for the fat to run without smoking up your kitchen. It's a very effective trick. Crisp-Skin High-Roast Butterflied Chicken with Potatoes If you prefer not to brine, use a kosher chicken - it is salted and has a taste and texture similar to a brined bird. For extracrisp skin, after applying the flavored butter (if using), let the chicken dry uncovered in the refrigerator 8 to 24 hours. Russet potatoes have the best potato flavor, but Yukon Golds have beautiful color and better retain their shape after cooking. Either works well in this recipe. A food processor makes quick and easy work of slicing the potatoes. Serves 4 1 cup kosher salt (or 1/2 cup table salt), for brine 1/2 cup granulated sugar 1 whole chicken , 3 1/2 to 4 lbs, preferably free-range or other high-quality chicken such as Bell and Evans, giblets removed and reserved for another use, fat around cavity removed and discarded 2 1/2 pounds russet potatoes (4 to 5 medium), or Yukon Gold potatoes, peeled and sliced 1/8 to 1/4 inch thick Vegetable cooking spray (nonstick) 1 1/2 tablespoons olive oil 3/4 teaspoon table salt (for potatoes) Ground black pepper 1. Dissolve salt and sugar in 2 quarts cold water in large container. Immerse chicken and refrigerate until fully seasoned, about 1 hour. Meanwhile, adjust oven rack to lower-middle position and heat oven to 500 degrees. Line bottom of broiler pan with foil and spray with nonstick vegetable cooking spray. Remove chicken from brine and rinse thoroughly under cold running water. Following illustrations 1 through 6, butterfly chicken, flatten breastbone, apply flavored butter (if using), and position chicken on broiler pan rack; thoroughly pat dry with paper towels. 2. Toss potatoes with 1 tablespoon oil, salt, and pepper to taste in medium bowl. Spread potatoes in even layer in foil-lined broiler pan bottom. Place broiler pan rack with chicken on top. Rub chicken with remaining 1 1/2 teaspoons oil and sprinkle with pepper. 3. Roast chicken until spotty brown, about 20 minutes. Rotate pan and continue to roast until skin has crisped and turned a deep brown and an instant-read thermometer registers 160 degrees in thickest part of breast, 20 to 25 minutes longer. Transfer chicken to cutting board. With potholders, remove broiler pan rack; soak up excess grease from potatoes with several sheets paper towels. Remove foil liner with potatoes from broiler pan bottom and invert foil and potatoes onto cookie sheet or second cutting board. Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed. With additional paper towels, pat off remaining grease. Cut chicken into serving pieces and serve with potatoes.