1. Wrap unused turkey in wax paper or plastic wrap. Then put in Freezer zip lock bags. Use a marker to write the date on the zip-lock bag.
2. Freeze wrap turkey in appropriate portions. For instance, 2 cups for soup, or 2 cups for enchiladas, etc. In this way you can pull out of your freezer just the package needed for a particular recipe.
3. Never freeze stuffed poultry.
4. Turkey can be kept in the freezer for up to 6 months.

2 Tbsp butter divided
8 ounces sliced mushrooms (canned or fresh)
1/2 cup chopped onion
1/2 cup thinly sliced celery
1 medium carrot, sliced
1 medium red bell pepper, chopped
1/2 tsp. dried thyme
4 cups (32 ounces) chicken or turkey broth
4 ounces uncooked egg noodles
2 cups chopped cooked turkey
1 cup half and half
1/2 cup frozen peas thawed (optional)
3/4 teaspoon salt

1. Place a large nonstick skillet over medium high heat until hot. Add 1 Tbsp of the butter; when melted, add mushrooms and onion. Cook 4 minutes or until onions are translucent, stirring frequently.
2. In a slow cooker, add mushroom mixture, celery, carrot, bell pepper, thyme and broth. Cover; cook on HIGH 2 ½ hours.
3. Add noodles and turkey. Cover; cook 20 minutes. Add remaining 1 Tbsp butter, half and half, peas and salt. Heat through.