How I took an organic/hormone-free, family-farm-raised turkey

sold at 99 cents a pound ($9 to $11) * and turned it into meals for a week and beyond.

First, I roasted the turkey. I saved the juices and made gravy. (I can use the gravy for casseroles or future ground turkey made into turkey Salisbury steaks.)

Then I broke down the bird into legs, wings, thighs, and breasts. I further de-boned the meat and saved.

I then threw the carcass. bones, and roasted neck with onions, garlic, parsley, one plum tomato, one green pepper, salt & pepper into a stock pot and made 3 to 4 quarts of stock.

I had about 8 cups of meat. I kept the breast sections intact for sandwiches or a couple of slices in the double-boiler with roasted Brussel sprouts and beets. The thighs and the legs are cubed and saved for casseroles.

I'm uncertain but I kind of believe I'm down to 50 cents or less per portion of the original turkey.

* And BTW, this turkey originally sold at T-day/Xmas for $4.99 a pound. I saved $40 just by buying it off season.