1.   Always remove stuffing and carve the extra turkey meat from the bones before storing.

2.   Add rice and reserved turkey meat and bring to a boil.

3.   Break up turkey meat in a large bowl.

4.   Cook until the turkey meat is no longer red, busting it up with a wooden spoon as it cooks.

5.   Distribute the turkey meat over the bottom of a casserole.

6.   Inside was succulent, white turkey meat.

7.   Let turkey cool in the water, then with your fingers pick off and reserve the turkey meat, discarding the bones and skin.

8.   Pour the gravy over the turkey meat.

9.   Refrigerate the turkey meat, covered, until needed.

10.   She also maintains that turkey meat is high in fat.