A few years ago, we had a 42-pound turkey, and we cooked only the breast for Thanksgiving dinner, which weighed 24 pounds. There were eight meat eaters at the dinner, and we sent some home with guests. Then we ate turkey until we were ready to gag if someone even said the word "turkey" -- turkey tetrazzini, Mexican turkey casserole, turkey broccoli casserole, turkey and rice soup -- so we finally fed the remainder to our very happy dogs.
Now, if we have anything more than about 25 pounds, we cut it up and grind it up, which is what we did last night with a 32-pound turkey. After grinding up eight or nine pounds of breast meat, we decided to just freeze the legs, thighs, and wings whole. We froze most of the ground breast meat, but I'm going to use some of it today to make turkey chili. This is definitely a chili kind of day.