I did the same thing.. stocked up on Turkey!!!!
Now.. for how to prepare.. how handy are you in the kitchen? My first bird I happened to roast yesterday... I pulled the meat off the bone, simmered the bones and made concentrated stock that will be portioned out and frozen for future soups, stews, stock and gravy.. the meat was diced, portioned and wrapped. It will be used for casseroles, turkey salad sandwiches, hot turkey sandwiches, soups, stews.. whatever whim strikes me. It's just ready to heat and eat... home made fast food!!
The next bird I will be defrosting and pulling the meat from the bone raw.
The breasts will be sliced. Some used for steaks (broiled, pan fried, or oatmeal crusted, like I do my oatmeal crusted chicken), some will be thinner sliced and used to make turkey rouladen. Thighs will be boned and split to stuff (you can stuff on the order of a cordon bleu, or with stuffing), they can even be pounded thin and rolled, baked and then sliced like pin wheels to serve.
Wings will be saved for the soup pot, drummettes and drumsticks will be roasted.
Tenderloins will be sliced into medalions amedallionsd in butter and herbs. They can also be use for delectible stir fry.
What is left on the bone that can't be pulled off easily... I'll be roasting the carcass.. then simmering it out for soup.. picking the last of the meat off the bones to go back into the soup. The soup base, just strained broth and meat, will be divided and frozen... when I want soup I'll be able to pull it out.. add vegies, and rice or pasta and have fantastic home made soup with very little effort.
Any of the meat, white or dark
** cut into cubes, or strips, and breaded for turkey nuggets or turkey fingers. Pan fried, oven baked or deep fried.
** cut into strips, think along the line of boneless pork ribs.. only turkey.... and served in BBQshredded
** shish kabob
** pulled/shreaded with BBQ sauce (like pulled pork) on sandwiches
By keeping the meat as cold as can be handled, I have had great success refreezing it after slicing.. so that I have that meat in usable portions for the other dishes... Though I've done whole day cooking sessions where the dishes were all made and then portioned and frozen for future meals.. it's a GREAT way to stock up home made meals for those nights when cooking just isn't something on the list of things to do!!!
Happy turkey cooking!!!!