Buy a fresh turkey that has been "marked down" after the holiday and cut it up like you would a chicken. Vacuum seal in Food Saver bags in separate meals and freeze. Cook later in the slow cooker.
I do this and often freeze 8-10 turkeys. I poach turkey and use the meat for casseroles, the broth for soups. It saves me a ton of money throughout the year and adds a variety to our diets when turkey is not traditionally "in season." BTW, frozen turkeys can be kept up to 1 year if poaching.
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