You could always encase it in a sabot, and use it to fine-tune your punkin' chunker.
I know I'm late for this thread, but for future reference, if you have it partially frozen, slice the raw meat deli thin, and brine it. Then cold smoke it. Once cold smoked, you can use it as your would pastrami, or deli turkey for sandwiches, roulaides, rouladen, or use as you would thin-sliced pork. Think open faced turkey sandwich with gravy, or smoked turkey in barbecue sauce on a bun, like a stacked turkey sandwich. You could use it to make turkey sourbraten, or anything like that. Hope that helps.
Seeeeya; Chief Longwind of the North