I often buy an extra turkey during Thanksgiving, when many grocery stores are giving them away as bonuses or selling them very cheaply. This time of the year, it's just about the cheapest meat you can buy. It goes straight into the freezer, and then I roast it in February or March. It's not hard to roast a turkey and you get a lot of meat for the money - essential if you are struggling to live on a tight food budget.

And I use a lot of those leftover recipes - I'm fond of turkey tetrazzini but I also like turkey risotto, turkey soup, turkey curry. And turkey stock is not that hard to make, either - I don't know why people think it's so difficult. I've seen people make all kinds of complicated recipes in the kitchen, and then they're afraid to make stock.