1 14- to 15-pound turkey; neck, heart and gizzard reserved
8 cups cold water
4 large celery stalks
1 white onion, quartered
1 tart green apple, quartered
Bacon drippings or olive oil

Canned low-salt chicken broth (if needed)
2 tablespoons all purpose flour

apple, onion, turkey

1/2 cup fresh Italian parsley leaves
1/4 cup olive oil
3 1/2 tablespoons fresh lime juice
3 large garlic cloves, peeled
2 tablespoons adobo sauce from canned chipotles*
2 bay leaves
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon whole black peppercorns
2 2-pound skinless boneless turkey breast halves

2 pounds applewood-smoked bacon slices
bacon, wrapped, turkey

1 med. onion diced finely (or half a large...whatever ya got)
5 cloves garlic diced finely
10 oz chopped frozen spinach, thawed (aprox.)
3 small red potatoes, peeled and cooked (or equivalent potato option of choice)
2 1/2 tsp kosher salt
pinch of ground clove
1/2 tsp ground (or fresh grated) ginger
1 egg
1/4 tsp black pepper
2/3 c. fine diced stewed tomatoes
3 Tbsp sesame oil
1/4 c soy sauce
1 lb ground turkey
dash olive oil (or equivalent)
garlic, greens, turkey

Turkey:
1 10- to 15- pound turkey
1 pound butter
2 sprigs thyme
salt and pepper

Dressing:
2 pounds specialty bread, (wheat, oat, French,…whatever you like), cut into 1-inch cubes
2 eggs
2 cups turkey or chicken stock
1 clove garlic
1 Spanish onion
3 pieces bacon
1 bag crushed walnuts, toasted
2 grated fresh carrots
dried raisins or cranberries as garnish
salt and pepper
butter, injected, turkey