Amount	Ingredient
1/2 Cup	apple cider vinegar
2	bay leaves
1 Teaspoon	black pepper
10	black peppercorns, whole
2 Medium	carrots, peeled, cut into 2-inch pieces
1/4 Teaspoon	cayenne pepper
2	celery ribs, peeled, cut into 2-inch pieces
1 4-Ounce Can	chopped mild green chilies
1 Gallon	cold water
2 Cups	COOKED TURKEY, cut into 1/2-inch cubes
1/2 Teaspoon	dried oregano
1/2 Cup	extra virgin olive oil
1/4 Cup	fresh cilantro, coarsely chopped
2 Sprigs	fresh rosemary
1 Tablespoon	fresh rosemary, chopped
4 Sprigs	fresh thyme
1/2 Tablespoon	fresh thyme, chopped
2 Cloves	garlic, finely chopped
2 Cloves	garlic, minced
3 Cloves	garlic, minced
1 Teaspoon	ground cumin
1 Loaf	Italian bread, sliced
1	jalapeno pepper, minced
1 Tablespoon	kosher salt
1 Large	lemon, zested and juiced
1/2 Cup	maple syrup
1 Tablespoon	olive oil
1-1/2 Cups	onions, coarsely chopped
1 Medium	orange, peeled and juiced
1 Large	orange, zested and juiced
2 Medium	oranges, juiced
1/4 Teaspoon	pepper
1/2 Cup	reduced-fat Monterey Jack cheese, grated
1 Cup	reduced-sodium chicken bouillon
1 Tablespoon	rosemary sprigs, minced
1/4 Teaspoon	salt
1-1/2 Teaspoons	salt
1/4 Cup	salt
1/2 Cup	scallions, sliced thin
2 Teaspoons	sugar
1/2 Cup	sugar
4-1/2 Pounds	TURKEY THIGHS, boned, skinned & cut in 3/4 inch cubes
1 Pound	unsalted butter, softened
1 19-Ounce Can	white kidney beans (cannellini), drained and rinsed
2 Medium	white onions, peeled, cut into 2-inch pieces
1 12-pound	WHOLE TURKEY, fresh or thawed