Amount	Ingredient
2 Teaspoons	allspice berries
1 Pound	asparagus spears
3 Medium	bay leaves
6 Ounces	black olives, pitted and well drained
1-1/4 Tablespoons	black pepper
2 Teaspoons	black peppercorns
10 Pounds	BONE-IN TURKEY BREAST
12 16-Ounce	BONE-IN TURKEY THIGHS, skin-on
2 Tablespoons	brown sugar
2 Tablespoons	chopped mild pepper rings
2 Tablespoons	chopped tomatoes
2 Tablespoons	corn oil
1 Ounce	creamy ranch dressing
1 Teaspoon	curry powder
1/4 Cup	Dijon mustard
1/2 Cup	dry white wine
1/2 Teaspoon	fennel seeds, crushed
1/2 Cup	fresh basil, chopped
1 Tablespoon	fresh chives, minced
2 Tablespoons	fresh cilantro, finely chopped
1/2 Cup	fresh lime juice
1 Pound	fresh or frozen artichoke hearts, slightly thawed
1/2 Cup	fresh parsley, chopped
1/2 Cup	fresh rosemary leaves, picked
1/4 Cup	fresh rosemary, crushed
2 Tablespoons	fresh thyme
1/2 Cup	fresh thyme, picked
1/2 Teaspoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1/2 Cup	freshly squeezed lemon juice
2 Tablespoons	freshly squeezed lime juice
2 Heads	garlic, cloves separated, unpeeled
10 Cloves	garlic, smashed
1-1/2 Tablespoons	ground allspice
1 Tablespoon	ground cumin
3/4 Cup	homemade or bottled hot sauce
1 Tablespoon	kosher salt
1 Teaspoon	kosher salt
5 Tablespoons	kosher salt
2-1/4 Teaspoons	kosher salt
1-1/3 Cups	maple sugar
1/4 Cup	mustard seeds, coarsely ground
As needed	olive oil, kosher salt and freshly ground black pepper
1-1/2 Cups	orange juice
1/4 Cup	orange juice
2	oranges, zested
1 Slice	Pepper Jack cheese
12 Large	plum tomatoes, quartered
3/4 Teaspoon	red chile flakes
2 Teaspoons	rice wine vinegar
4-1/2 Cups	ripe bananas, sliced
1 to 2	Romaine lettuce leaves, washed, drained and chilled
1 Cup	scallions, chopped
3 Ounces	SMOKED TURKEY BREAST, sliced thin
1 (2-Ounce)	sundried tomato flatbread
1/2 Ounce	thick hot salsa
2 Strips	TURKEY BACON, cooked
2 Cups	TURKEY BROTH
3 Cups	TURKEY STOCK
2 Quarts	water
4 Teaspoons	whole mustard seed
1 Pound	whole petite onions
2 Cups	yellow onion, small dice
2 Cups	yellow onions, thick slice