[107barney]

There's nothing wrong with freezing cooked meats. I don't get any freezer burn. I take a few baggies out of my freezer and stick then in the cheese draw to thaw. Staying a few days ahead is key so you don't have to micro to defrost.

Turkey was my choice years ago - it's just very lean so I like using chicken thighs. It's a personal preference for me to not add oils and just use fattier cuts of meat. If you want to cook in bulk you probably could get a turkey breast and crock pot it. You could have it cook itself then just chop it up and bag it.

I never eye ball weights. I'm a bit compulsive so I weigh each item.

Awesome on the poops! I've noticed it depends on ingredients for my crowd.